Ingredients
Potatoes and Seasoning
- 3 large russet potatoes (scrubbed)
- 2 tablespoons avocado oil
- 2 tablespoons arrowroot starch
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Fry Sauce
- 8 ounces (1 cup) lactose-free sour cream (such as Kite Hill)
- 1/3 cup minced white onion
- ¼ cup no-sugar-added ketchup (such as Primal Kitchen Organic Unsweetened)
- 2 tablespoons Dijon mustard
- 4 tablespoons pickled jalapeño or pepperoncini brine
- 2 teaspoons coconut sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Soak the Potatoes: Cut the potatoes into large wedges and place them in a medium bowl. Cover with cold water and ½ cup of ice. Soak for 30 minutes to release starch, stirring before draining to agitate the potatoes. Drain and dry thoroughly between kitchen towels to ensure crispness when baked.
- Prepare Oven and Baking Sheets: Preheat the oven to 425°F. Line two baking sheets with parchment paper to prevent sticking and promote even cooking.
- Coat the Potatoes: Place the dried potato wedges on one baking sheet and drizzle with avocado oil. Toss to coat all wedges evenly with the oil. Sprinkle the seasoning mixture evenly over the potatoes and toss again to ensure every wedge is well coated.
- Arrange for Baking: Divide the wedges evenly between the two prepared baking sheets, placing them cut side down and spaced apart to allow crisping on all sides.
- Bake the Jo Jos: Bake the potato wedges for 20 minutes. Remove the trays from the oven, flip all wedges, and switch the baking sheets’ positions (top sheet to bottom rack and vice versa). Bake for another 15 to 20 minutes until crisp and golden brown.
- Make the Fry Sauce: In a small bowl, combine sour cream, minced white onion, no-sugar-added ketchup, Dijon mustard, pickled jalapeño or pepperoncini brine, coconut sugar, onion powder, garlic powder, kosher salt, and freshly ground black pepper. Stir until smooth and well blended.
- Serve: Serve the hot, crispy Jo Jos immediately with the homemade fry sauce on the side for dipping and enjoy!
Notes
- Soaking the potatoes in cold water with ice is essential for removing excess starch, which helps achieve extra crispy wedges.
- Drying the potatoes thoroughly before baking prevents sogginess and promotes crispiness.
- Arranging the potatoes cut side down and spaced apart ensures even cooking and browning.
- Swapping baking sheets during baking helps ensure even heat distribution and consistent crispness.
- The fry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Use arrowroot starch as a gluten-free alternative to cornstarch for coating the potatoes.
- Adjust seasoning to taste, particularly salt and spices, for personalized flavor.
- Prep Time: 40 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
