Oven baked jo jo potatoes, when peppered with paprika and a good portion of the spice rack, are one of those unctuously delicious comfort foods that I rarely if ever get tired of. Easy to make, and a perfect side dish to go along with burgers and the like at BBQs, potlucks and outdoor get togethers, these gorgeously spiced potatoes are guaranteed to be an amazing addition to any table..or you know, you could do as I do and just eat them all as they are in one sitting with a puddle of ketchup.
What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
– A.A. Milne
The Spices for Oven Baked Jo Jo Potatoes
Basically, I threw my entire spice rack to flavor these potato wedges. And while I’m not sure if you need all of these spices to make an optimal jo jo, give this particular spice mix a try and let it astound you.
- Paprika
- Chili powder
- Ground Cumin
- Dried thyme
- Garlic powder
- Ground cayenne pepper
- Salt
The only unusual spice in this list is ras el hanout, which was a bit of a happy accident. I ran out of ground cumin the first time that I made these, so I used this Moroccan spice mix instead. Serendipitously, It turned out amazingly delicious.
Each blend of ras el hanout can be a little bit different, somewhat like curry, but the warm and rich vibrance of the jumble of spices should persist from brand to brand. Or make your own spice mixture from scratch!
Look at that moon. Potato weather for sure.”
– Thornton Wilder
How To Cut the Jo Jo Potatoes Into The Perfect Wedges
Here’s what I’ve found to work the best for these oven baked jo jo potatoes, and for most potato wedges in general.
1. Wash the medium/large yukon gold potatoes well.
2. Cut the potato through the center, and lay it flat.
3. Then, slice the potato into about 1/2-inch wedges, as uniform as possible.
There you go! It’s that easy. The most important part about cutting potatoes for fries is to make sure that they’re all relatively similar in shape and size. This ensures that they all bake at around the same time.
Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.”
– Massimo Bottura
Oven-Baked Jo Jo Recipe Video
What oven temperature is best?
The best oven temperature for these oven baked jo jo potatoes is 425°F (220°C). This allows them to get that signature golden exterior but über fluffy and pillowy potato interior.
Another important aspect of baking these jo jo potatoes is to line the baking sheet with a strip of aluminum foil greased with non-stick cooking spray. Not only does this make clean up easier, but it helps the jo jos cook more evenly.
Looking for more delicious side dish ideas?
Then check these recipes out!
Never judge a potato by its skin. One day, it will be french fries.”
– Ian Wilson
An Oven Baked Jo Jo Potato Recipe For the Ages
Skip the deep fryer, skip the air fryer – skip all that! All you need is a large mixing bowl, a bit of olive oil and spices, and a functioning oven to enjoy these spectacular oven baked jo jo potatoes.
Have you scoured your spice rack yet? Make these oven baked jo jo potatoes – you won’t regret it!
I bought a big bag of potatoes and it’s growing eyes like crazy. Other foods rot. Potatoes want to see.”
– Bill Callahan
If you enjoyed these oven baked jo jo potatoes, consider leaving me a comment or recipe rating (clicking on the star) before you – it helps me immensely!
Oven-Baked Paprika Jo Jo Potatoes
Equipment
- Baking Sheet
- Aluminum foil
- Baking spray
Ingredients
- 4 medium/large yukon gold potatoes, washed, halved and cut into ½-inch slices
- 3 tablespoons olive oil
- 1 ½ tablespoons white balsamic vinegar
- 1 ½ teaspoons paprika
- ½ teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ras el hanout
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cayenne pepper
- Some ground black pepper & additional sea salt, to taste, as garnish
Instructions
- Preheat the oven to 425°F (220°C). Then, wash the medium – large yukon gold potatoes well, halve them, and then cut the halves flat side down into ½-inch thick wedges.
- Add all the wedges to a large bowl, add the rest of the ingredients (except for the ground pepper & additional sea salt), and mix the potatoes together well (don't bother with a spatula – use your hands!), until each wedge is well-coated in spices and oil. Transfer the wedges to a baking sheet lined with aluminum foil (spray the foil with non-stick baking spray beforehand, too), spread them out relatively evenly. Then, bake the wedges for 50 minutes or until tender, turning halfway through (25 minutes in). Garnish with additional ground black pepper & sea salt before serving, if need be.
Video
Nutrition
May you have good food in good company,
That Vegan Nephew
Wonderful roasted potato recipe , beautiful ( yummy) photos and simple instructions- exactly what I need. Thank you for your great blog!
Thank you so much, Bastien! :~)
Okay are you sure we can’t add a sixth star? I consider myself in the know about potatoes and how many ways you can cook them. But these jo jos were not only a thing of beauty, but full of deliciousness to match. These jo jos are NOT those limp, overcooked, deep-friend things you get at the grocery store. These jo jos were crisp on the outside, and creamy on the inside and packed with flavor. With some Heinz ketchup for dipping and an almond milk latte on the rocks, it’s a complete Friday night meal.
I loved this. I used a gallon size zipper bag to shake and coat the potatoes and saved the bag for tomorrow’s batch. Thanks for sharing this.
Brilliant idea, James! Maybe I’ll try the baggie method one of these days. :-]
Thanks for sharing this recipe. I used a large plastic baggie to put the spices and potatoes in, and I saved the bag for tomorrow when I make more.