If you grew up in the Pacific Northwest, you probably know all about Jo Jos potato wedges – those oversized, golden, spiced wedges you’d find at the local gas station or deli counter. Crispy on the outside, fluffy on the inside, and totally nostalgic.
I’ve created a healthier at-home version of these oven-baked potato wedges that’s gluten-free, so you can still get that crave-worthy crunch without the deep fryer. Paired with a creamy homemade, dairy-free fry sauce, these Jo Jos make the perfect side for burgers, sandwiches, or your next gameday spread.
Why You’ll Love These Oven-Baked Jo Jos
Unlike traditional fried wedges, my recipe uses avocado oil and a light arrowroot starch coating to achieve that crispy exterior. Baking them not only cuts back on excess oil, but also keeps things simple and mess-free – which I appreciate now more than ever these days, with a tiny human running around 🙂
And as a registered dietitian, I can’t help but point out that russet potatoes are naturally high in potassium and fiber, while avocado oil is a source of heart-healthy fats. Together, they make these oven-baked Jo Jos potato wedges a more nutrient-dense side dish you can feel good about serving.
The seasoning mix of garlic, paprika, and onion powder adds flavor in every bite, while the dairy-free fry sauce – made with ketchup, Dijon, and a tangy pickled brine – ties it all together. I never met a fry I didn’t like, but these Jo Jos kiiind of put all others to shame.
A Gluten-Free, Dairy-Free Side Everyone Will Love
Ok, so like I said, these seasoned Jo Jos are naturally gluten-free and dairy-free, which makes them a lighter alternative and a versatile option for any crowd.
You truly cannot go wrong with this one. Whether making them for an easy weeknight side dish, a party snack, or to satisfy that nostalgic craving for Jo Jos with fry sauce (or classic crispy oven-baked potato wedges), this recipe checks every box. Serve them hot, dunk them in the perfectly flavorful fry sauce, and get ready to add this one to your regular rotation. Hope you love it!
INGREDIENTS YOU’LL NEED:
For the Potatoes:
- Russet potatoes
- Avocado oil
- Arrowroot starch
- Garlic powder
- Onion powder
- Paprika
- Kosher salt
- Freshly ground black pepper
For the Fry Sauce:
- Lactose-free sour cream (such as Kite Hill) or avocado oil mayonnaise (I like Primal Kitchen)
- White onion
- No-sugar-added ketchup (such as the Primal Kitchen Organic Unsweetened)
- Dijon mustard
- Pickled jalapeño or pepperoncini brine
- Coconut sugar
- Onion powder
- Garlic powder
- Kosher salt
- Freshly ground black pepper
HOW TO MAKE HOMEMADE JO JOS (POTATO WEDGES) WITH FRY SAUCE
For the Potatoes:
Cut the potatoes into large potato wedges. Place in a medium mixing bowl and cover with cold water and ½ cup of ice. Soak the potatoes for 30 minutes. Before draining, stir the potatoes to agitate them and release more of the starch. The water should now be cloudy. Drain the potatoes and place them between two kitchen towels. Dry the potatoes completely before baking (important to make sure they’re as dry as possible).
Preheat the oven to 425°F.
Prep two baking sheets with parchment paper. Place the potatoes on one of the baking sheets and add the avocado oil. Toss to combine, ensuring each wedge is coated.
Sprinkle the seasoning mixture all over the potatoes and toss to combine, again ensuring each wedge has an even coating.
Transfer half of the fries to the other prepared baking sheet. On each sheet, arrange the wedges, cut side down, ensuring ample space between each.
Transfer both sheets to the oven and bake for 20 minutes. Remove from the oven, flip all wedges, and transfer back to the oven, ensuring the tray that was on the bottom is now on the top and vice versa. Bake for an additional 15 to 20 minutes until crispy and golden.
For the Fry Sauce:
In a small bowl, mix the sour cream, white onion, ketchup, Dijon, pickled jalapeño brine, coconut sugar, onion powder, garlic powder, salt, and pepper until smooth and combined.
Serve hot with fry sauce and enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
You can swap russet potatoes for Yukon golds if that’s what you have on hand (they’ll be a little creamier inside). Arrowroot starch can be replaced with cornstarch for a similar crispy coating, and avocado oil gives the best flavor and high-heat crisp, but olive oil will work in a pinch.
For the fry sauce, feel free to use your favorite ketchup or mustard variety to tweak the flavor to your liking. Also, option to use either a lactose-free sour cream (or regular, if dairy isn’t a concern) or mayonnaise (I prefer avocado-oil based, like Primal Kitchen).
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How do you get potato wedges crispy in the oven?
The key is starting with starchy potatoes like russets, cutting them into even wedges, and tossing them in arrowroot starch with a little avocado oil. Thoroughly drying them after soaking is key, and spacing them out on the baking sheet is also important. Crowding traps steam, which keeps them from crisping. A hot oven (425°F) does the rest!
Can I reheat leftover Jo Jos potato wedges?
Definitely! While Jo Jos are best fresh from the oven, you can store leftovers in the fridge for up to 3 days. To bring back that crispy texture, reheat them in the oven or air fryer at 375°F for a few minutes instead of microwaving. Keep the fry sauce stored separately in an airtight container in the fridge, and add it just before serving for the best flavor and texture.
More Appetizers, Snacks & Sides You’ll Love:
- High-Protein Hummus
- BBQ & Goat Cheddar Chicken Taquitos
- Italian Meatballs in Homemade Marinara
- High-Protein Cottage Cheese Ranch Dip
- Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce
Homemade Jo Jos (Potato Wedges) with Fry Sauce
Ingredients
For the Potatoes:
- 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
For the Fry Sauce:
- 8 ounces (1 cup) lactose-free sour cream (such as Kite Hill), or avocado oil mayonnaise (I like Primal Kitchen)
- 1/3 cup minced white onion
- ¼ cup no-sugar-added ketchup (such as the 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
For the Potatoes:
- Cut the potatoes into large potato wedges. Place in a medium mixing bowl and cover with cold water and ½ cup of ice. Soak the potatoes for 30 minutes. Before draining, stir the potatoes to agitate them and release more of the starch. The water should now be cloudy. Drain the potatoes and place them between two kitchen towels. Dry the potatoes completely before baking (important to make sure they’re as dry as possible).
- Preheat the oven to 425°F.
- Prep two baking sheets with parchment paper. Place the potatoes on one of the baking sheets and add the avocado oil. Toss to combine, ensuring each wedge is coated.
- Sprinkle the seasoning mixture all over the potatoes and toss to combine, again ensuring each wedge has an even coating.
- Transfer half of the fries to the other prepared baking sheet. On each sheet, arrange the wedges, cut side down, ensuring ample space between each.
- Transfer both sheets to the oven and bake for 20 minutes. Remove from the oven, flip all wedges, and transfer back to the oven, ensuring the tray that was on the bottom is now on the top and vice versa. Bake for an additional 15 to 20 minutes until crispy and golden.
For the Fry Sauce:
- In a small bowl, mix the sour cream, white onion, ketchup, Dijon, pickled jalapeño brine, coconut sugar, onion powder, garlic powder, salt, and pepper until smooth and combined.
- Serve hot with fry sauce and enjoy!
