Rating: 3.44 stars
27 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4

The best Mojo recipe I have ever made!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

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  • Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.

  • Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

380 calories; protein 9.2g; carbohydrates 62.4g; fat 10.8g; cholesterol 32.1mg; sodium 420.7mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 4 stars
07/23/2012
Instead of plain salt I used Johnny's Seasoning Salt (which I also increased quite a bit) and I took Christine's suggestion and added a teaspoon each of onion/garlic powder. I have not had decent jo-jo potatoes since I moved to the East from the Northwest--these remind me of home. Everyone loved them. I served them with a homemade ranch and meatball subs. Read More
(35)

Most helpful critical review

Rating: 1 stars
10/21/2013
Should have read the reviews closer before making! By following the actual recipe to a "T" you end up with white flour potato wedges. Doubling up on the spices would be the answer. Read More
(4)
27 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
07/23/2012
Instead of plain salt I used Johnny's Seasoning Salt (which I also increased quite a bit) and I took Christine's suggestion and added a teaspoon each of onion/garlic powder. I have not had decent jo-jo potatoes since I moved to the East from the Northwest--these remind me of home. Everyone loved them. I served them with a homemade ranch and meatball subs. Read More
(35)
Rating: 4 stars
11/05/2012
Fun new-to-me way to make oven fries! I cut into fairly think wedges and the crispy coating really adhered well. I cooked at a lower temp but preheated the oil in my jelly roll pan while I was breading the potatoes. Used red potatoes because they were starting to sprout I think regular Idado would be more suitable but it's nice to know that red or even Yukon could be used! Read More
(17)
Rating: 4 stars
06/26/2012
These are very good! After reading the first review, I decided to double all of the spices (except the cayenne), and I also added in some onion and garlic powders. These baked up perfectly in the time specified, but I felt that they still needed more salt (I think the addition of the salt would've enhanced the flavors even more). All in all this was a fun new way to serve fries and one that I will be making again (w/ more salt, lol)! Thanks for sharing. :) Read More
(9)
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Rating: 5 stars
05/10/2013
I doubled everything except the flour which I cut in half. I also added four tablespoons of parmesean cheese, that got it! Great starting point though. Read More
(5)
Rating: 1 stars
10/21/2013
Should have read the reviews closer before making! By following the actual recipe to a "T" you end up with white flour potato wedges. Doubling up on the spices would be the answer. Read More
(4)
Rating: 4 stars
12/02/2012
I love these kind of fries--reminds me of home--but they are such a pain I rarely make them. These are very tasty but yeah still a bit of a pain. I did these in batches and played around with the oil part to find out what worked best. I tried spraying with the spray oil (you really do have to coat) and drizzling with oil. these really need to be completely covered in oil so what seems to work best for me is drizzling but then flipping and moving around the oil until completely covered. A pain but better than frying and turns out delicious. I did double the spices and use seasoned salt; glad I did. thanks for the recipe! Read More
(4)
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Rating: 5 stars
09/16/2013
I amped up the spices but not the flour. Delicious will be making these again. I tasted a tiny bit of the flour before dredging to ensure the right degree of flavor. I thought it definitely needed more salt. A real must-try do yourself a favor. Read More
(3)
Rating: 4 stars
09/09/2012
Double all spices add 1 teaspoon each: garlic onion powder seasoned salt and instead of drizzling with oil SPRAY with vegetable oil spray until no white shows. nobody likes powdery fries... then perfect. thank you:) Read More
(3)
Rating: 3 stars
02/03/2014
I followed the recipe but it ended up with the flour showing through. I am assuming that I need to add more oil for these to really turn out. Has anyone experimented with using more oil? And is there a way to make them a bit more moist? Read More
(2)