CHICKEN FRIED POTATO WEDGES
When anything begins with ‘chicken fried’, your thoughts quickly turn to red-striped buckets, white-haired gentlemen wearing black string ties, and 11 herbs and spices all tasting like pepper. Truth is, however, Chicken Fried Potato Wedges, or, Jojos, as they are more ceremoniously known in Oregon (Portland particularly) have been a fast-food staple dating back to the late 1950s…or early 1960s; depends on which account you’re aware of. The history is the same – save the years – when a pressure fryer salesman – Arlon ‘Nick’ Nicewonger or Ed Nelson – was peddling his wares at a trade show demonstrating the marvels of pressure frying chicken. Situated next to a group of men pushing potatoes, spuds were then lopped, broasted and named Jojo either intentionally or by accident. Whether credit for creating and naming this regional select side goes to Nicewonger or Nelson is arguable, one thing I’ve learned for certain is a breaded potato wedge that ain’t pressure fried does not a Jojo make.
Nevertheless, my Chicken Fried Potato Wedges require less pressure from frying with a little help from steaming in the microwave. Double-dredged in buttermilk and seasoned flour then immersed in a shallow hot oil bath for a hearty, deep-fried crunch and tender stem tuberous interior; these resplendent rods can be served au naturale with ketchup, or smothered in my Pickld Red Onions with brackish capers alongside my JUST Hollandaise sauce made with JUST Egg for dipping.
PREP/BAKE TIME: 45 Minutes
Makes 4 – 6 Servings
INGREDIENTS
Vegetable Oil for Frying
½ Cup - Water
8 Medium Russet Potatoes, Scrubbed, Dried and Quartered
1 ½ Cups – Buttermilk
3 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
½ Tsp – Cayenne Pepper
2 Cups – All Purpose Flour
1 Tsp – Ground Cumin
½ Tsp – Paprika
½ Tsp – Garlic Powder
½ Tsp – Onion Powder
1 Tb – White Pepper
1 Tb – Cornstarch
THE NITTY GRITTY
In a sizeable glass microwavable bowl, add potato wedges and water with 1 Tsp Salt and mix; cover tightly with cling-film and heat on high for 10 minutes. Carefully remove film; allowing steam to escape. Check for doneness; potatoes should be pliable. (NOTE: No two microwaves are the same. Cooking time may differ. Pierce each spud with a paring knife. Knife should go through each potato wedge with little resistance.) Transfer steamed potatoes to paper towels to extract moisture.
In a large pan, heat about one inch of oil at medium high till shimmering.
Meanwhile, whisk together All Purpose, cumin, paprika, ½ Tsp black pepper, garlic powder, onion powder, white pepper and corn starch, along with remaining 1 Tsp salt, in a large mixing bowl.
In another bowl, add buttermilk, 1 Tsp salt, ½ Tsp black pepper and cayenne pepper; whisk till blended.
Add cool potato wedges to buttermilk; toss to coat. Dredge wedges from buttermilk to flour; alternating twice.
Frying in two batches, add coated potato wedges to hot oil – shaking off any floury excess before you do. Fry on each side till crisp and golden; about 2 minutes. If wedges appear to be browning too fast reduce heat to medium.
Using a slotted spoon or spider, transfer fried wedges to a baking sheet, to with lined with parchment. Transfer fried wedges to a baking sheet with a wired rack and paper towel underneath to catch oily excess; keep warm in a 250° F oven to fry next batch.
Once done, serve immediately and enjoy!!
MARCH 25, 2021
