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Homemade Jo Jos (Potato Wedges) with Fry Sauce

These Homemade Jo Jos (crispy potato wedges) are baked to golden perfection and served with creamy fry sauce. A gluten-free, dairy-free recipe everyone will love!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Rachael DeVaux

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!