I WANT MY POTATO WEDGES (JO-JO'S) SPICY, BUT, NO TO HOT, WHAT ARE THE SEASONINGS I SHOULD USE??

I ALWAYS BUY THE THINNEST JO-JO'S. THEY ARE MORE CRUNCHIER.

BUT, I WOULD LIKE TO MAKE THEM AT HOME.

I ASKED THE DELI CLERK WHAT THE SPICES ARE AND SHE SAID THAT SHE DID NOT KNOW, AS THE COMBINED SPICES CAME IN A PREMIXED BAG.

DOES ANYONE HAVE A RECIPE FOR NOT TO HOT JO-JO'S SPICES????

6 Answers

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  • violet
    Lv 6
    1 decade ago
    Favorite Answer

    Seasoned Jo Jo Potatoes

    24 jo jo's

    6 medium baking potatoes

    2 tablespoons seasoning salt (I've used Nature's Seasoning brand)

    2 cups vegetable oil

    Wash and scrub potatoes, then cut into quarters.

    Put oil and seasoned salt in a large zip lock bag. Add potatoes and shake well.

    Place potatoes on a sheet pan and place in 400 degree oven until fork tender.

    Serve with sour cream or cheese dip.

    ----

    As an idea, in general, egg white can be used for the potatoes, so the seasonings would stick to it and makes them crispy. I've used margarine on the cookie sheet instead of Pam spray or oil. Or if you have a nonstick pan, then don't use anything. I like the cajun fries the best.

    nonstick vegetable oil cooking spray (I've used margarine, if I don't have this)

    4-5 large baking potatoes cut into 1/4 strips

    seasoning blend, your choice

    Preheat oven to 450°.

    Spray cookie sheet with nonstick spray.

    Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly.

    Bake until browned and crispy.

    ----

    Crunchy Seasoned Oven Fries

    3/4 cup cornflake crumbs

    Seasoning salt: I use Nature's Seasoning

    OR

    Italian Fries Seasoning

    6 tablespoons grated Parmesan cheese

    1 1/2 teaspoons Italian herb seasoning

    OR

    Chili Fries Seasoning

    1 1/2 tablespoon chili powder

    1 1/2 teaspoons garlic salt

    1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch thick wedges

    1 egg

    Heat oven to 375 degrees.

    Coat two baking sheets with vegetable cooking spray.

    Lightly beat egg in shallow bowl.

    In another shallow bowl, mix crumbs and seasoning blend of your choice.

    Dip potato wedges into egg; coat completely with crumb mixture.

    Arrange in single layer on baking sheets.

    Bake 20 minutes, then turn potatoes over and continue to bake 10 to 15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with toothpick or fork.

    Serve immediately, plain or with lemon or ketchup.

    -----

    Cajun Style Oven Fries

    4 medium potatoes

    1/4 teaspoon oregano

    1/4 teaspoon thyme

    1 teaspoon paprika

    1/8 teaspoon cayenne (or to taste)

    1/8 teaspoon black pepper

    1/4 teaspoon sugar

    1/4 teaspoon cumin

    1/2 teaspoon salt

    1 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/4 teaspoon Tabasco sauce (or crushed chili)

    1 tablespoon vegetable oil (used 1 tsp of chicken broth instead of oil)

    Preheat oven to 400 degrees F.

    In a small bowl, combine oregano, thyme, paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder, onion powder, Tabasco sauce, and oil; mix well into a paste.

    Line a large baking sheet with aluminum foil; pour a small amount of oil onto foil and spread with a paper towel.

    Peel potatoes and slice into french fry shapes.

    Place fries in a plastic bag with paste and work paste onto fries; alternatively you can do this in a bowl, but the bag method is easier.

    Place fries on lined baking sheet, trying not to let edges touch.

    Bake in preheated oven for approximately 30-35 minutes (your time may vary with the size fry you cut); turn once during cooking to brown underside.

    ----

    No-Mayonnaise Ranch Dressing

    1 cup low-fat sour cream

    1/2 cup buttermilk

    1/2 teaspoon dried parsley

    1/2 teaspoon dried chives

    1/2 teaspoon garlic powder

    1/4 teaspoon dried dill weed

    1/4 teaspoon onion powder

    1/8 teaspoon salt

    1/8 teaspoon fresh-ground black pepper

    Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth.

    Cover and refrigerate at least 30 minutes before serving.

    ----

    Chipotle Dressing:

    1/3 cup chopped fresh cilantro

    2/3 cup light sour cream

    1 T minced chipotle chile, canned in adobo sauce

    1 t ground cumin

    1 t chili powder

    4 t fresh lime juice

    1/4 t salt

    ----

  • 1 decade ago

    I think I would just make a spicy dip.I live in Canada and have not heard of jo-jo's.I think you mean to put a spice on before you bake.So I would definitely make a spicy dip instead.

  • Anonymous
    1 decade ago

    use paprika, garlic salt, onion salt 1 cup of buttermilk. combine and marinate for 2 hrs. dredge them in flour and deep fry until golden brown. I then toss them in some cookies hot wing sauce. Usually 3 tbsp per 10 potatoes. Not too spicy but spicy enough to make you nose run and they taste phenomenal. I have made these for the last ten years for my Super Bowl parties and they are always the 1st to go. I hope you try it and like it.

  • !
    Lv 6
    1 decade ago

    Freshly ground red, green, white and black peppercorns.

    You can also toss the potato wedges in green capsicum sauce slightly before adding the above seasonings.

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  • 1 decade ago

    tony chacares Cajun seasoning

    COPYCAT VERSION

    26 oz. box free flowing salt (Morton's)

    1 1/2 ounce box ground black pepper

    2 ounce bottle ground red pepper

    1 ounce bottle pur garlic powder

    1 ounce bottle chile powder

    1 ounce carton monosodium glutamate (Accent)

    Mix well and use like salt. When it's salty enough, it's seasoned to perfection.

    To Season Seafood---use half of above mixture and add:

    1 teaspoon powdered thyme

    1 teaspoon bay leaf

    1 teaspoon sweet basil

    STORE IN AIRTIGHT GLASS JAR

    Source(s): WWW.recipelink.com
  • Anonymous
    1 decade ago

    the new smoked tobasco is not very hot but has a great flavor.

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