Jo Jo Potatoes?
So Holy Mary Mother of Junk Food Yumminess. Are these things an MSP invention? I see them referenced in other parts of the country so I'm guessing not. However, prior to my outing to the 5-8 Club, I had never had or heard of them before. The Juicy Lucy investigation was good but the Potatoes at 5-8 Club were life-altering! Crispy and crusty on the outside, strongly seasoned, steamy light pillows inside.
I'd love to know what type of fat they fry in.. do they batter these things and if so.. with what??
Greasy food....my specialty.
Jo-Jos certainly are not a Minnesota-inspired phenomenon. In fact, after a quick web search it seems that there is no agreement where they originated - either Ohio or Oregon but I saw more references to the Midwest.
In any case, jo-jos are just potato wedges that were typically fried in the same vat and with the same materials as fried chicken at a lot of joints. They are usually discernible due to a breaded topping, but as we all know, the beauty of cooking is messing with the recipe. I tend to stick with the notion that jo-jos are breaded and potato wedges are not, but there is no rule and no food police to enforce it.
All we can do is enjoy them. Thanks for the 5-8 report. I'll have to check out their version
jojo seems to have two (at least) different meanings. some mean potato wedges and others (like ted cooks) mean deep fried potato slices.
ted cooks jojo's covered with bbq sauce are great.
often potato wedges are roasted rather than fried. so maybe jojo's for some mean fried potato wedges.
I haven't had them at 5-8, but your description reminds me of the jojo's I've had at places with "Broaster Chicken" (which is great by the way. For locations or info about what the heck "broasted" means: http://www.broaster.com/). Thick, crusty, highly seasoned, dangerously hot, pillowy wedges of potatoes. I don't think those are battered. They happen by way of pressure-frying, which unfortunately, is probably not a good thing to experiment with at home . . .
I don't know if this place is any good, but there are a couple in the bottom-right of the picture for comparison:
Anyone else have better info, intel or ideas?
Hmm. Hickory Hut in St. Paul offers Jo Jo potatoes as one of their sides, and they are not battered or even all that crusty unless you get an end piece. They most closely resemble sliced unpeeled potatoes, probably parcooked and then quickly fried, with a very (un?)healthy dose of seasoned salt.
I like them a lot, but even with the same name, they don't sound like the same potatoes 5-8 is calling Jo Jos.