JoJos Potatoes: What They Are & How to Make Them Perfectly

JoJos Potatoes are crinkle-cut fries with a distinctive waffle pattern, known for their extra crispy exterior and fluffy interior. Originating in New England in the 1970s, they're made by cutting potatoes through a specialized crinkle cutter before double-frying for optimal texture. The secret to perfect JoJos lies in potato selection, proper soaking, and precise frying temperatures.

What Exactly Are JoJos Potatoes?

JoJos Potatoes represent a specific style of crinkle-cut french fry characterized by their unique waffle-patterned exterior. Unlike standard straight-cut fries, JoJos feature alternating ridges that create significantly more surface area, resulting in an exceptionally crispy exterior while maintaining a light, fluffy interior. This distinctive preparation method transforms ordinary potatoes into a textural delight that has become a staple in diners across New England and beyond.

The name "JoJos" likely originated from the Jo-Jo Sandwich, a regional specialty from Maine where these crinkle-cut fries were served between hamburger patties. While the exact etymology remains somewhat debated among food historians, the preparation method has remained consistent for decades.

JoJos Potatoes: A Brief Historical Timeline

Understanding the evolution of JoJos helps appreciate why they've maintained popularity for nearly half a century:

Year	Development	Significance
1970s	First appearance in Maine diners	Created as an alternative to standard french fries with enhanced crispiness
1980	"JoJo Sandwich" becomes regional phenomenon	Named for the distinctive crinkle-cut fries served between burger patties
1990s	Spread beyond New England to Midwest	Commercial food manufacturers begin producing frozen JoJos
2005	Specialty crinkle cutters become widely available	Home cooks can replicate restaurant-quality JoJos
Present	JoJos recognized as distinct fry category	Mentioned in culinary publications and food history resources

How JoJos Differ From Regular French Fries

While all fries share basic preparation principles, JoJos have several distinctive characteristics that affect both preparation and eating experience:

Feature	JoJos Potatoes	Regular French Fries
Cut Pattern	Waffle/crisscross pattern creating ridges	Straight or slightly angled cuts
Surface Area	40-50% more surface area	Standard surface-to-volume ratio
Crispiness Factor	Extra crispy exterior due to ridges	Moderate crispiness
Texture Contrast	Pronounced crispy outside/fluffy inside	More uniform texture
Best Potato Type	Russet or Yukon Gold	Russet primarily
Frying Time	Slightly longer due to increased surface area	Standard frying time

When JoJos Work Best (And When They Don't)

Understanding the context boundaries for JoJos helps ensure optimal results:

• Ideal applications: As a standalone side dish, in JoJo sandwiches, with burgers, or as part of a loaded fry creation
• Potato limitations: Waxy potatoes like red potatoes won't achieve the proper texture contrast; stick with high-starch varieties
• Temperature sensitivity: JoJos require precise oil temperatures (325°F for first fry, 375°F for second fry) to achieve optimal crispiness without becoming greasy
• Timing considerations: Best served immediately after frying; they lose crispiness faster than regular fries due to increased surface area

Selecting the Perfect Potatoes for JoJos

The foundation of exceptional JoJos starts with proper potato selection. Based on culinary research from the University of Maine Cooperative Extension, Russet potatoes remain the gold standard due to their high starch content and low moisture. Yukon Golds serve as an excellent alternative when seeking a slightly buttery flavor profile while maintaining good structural integrity during frying.

When selecting potatoes, look for firm specimens without green spots, sprouts, or significant blemishes. Medium to large potatoes work best as they provide enough surface area for the crinkle cut while minimizing waste. Avoid refrigerating potatoes before preparation, as cold temperatures convert starches to sugars, causing excessive browning during frying.

Step-by-Step Guide to Perfect Homemade JoJos

Creating authentic JoJos at home requires attention to detail but yields restaurant-quality results:

1. Preparation: Peel 2 lbs of Russet potatoes and cut using a crinkle cutter to create the signature waffle pattern
2. Soaking: Submerge cut potatoes in cold water for at least 30 minutes (up to 2 hours) to remove excess starch
3. Drying: Thoroughly dry potatoes with clean kitchen towels—moisture is the enemy of crispiness
4. First Fry: Heat oil to 325°F and fry potatoes for 3-4 minutes until soft but not browned
5. Draining: Remove potatoes and drain on wire racks for 5-10 minutes
6. Second Fry: Increase oil temperature to 375°F and fry again for 2-3 minutes until golden brown
7. Seasoning: Immediately toss with fine sea salt while still hot

Avoiding Common JoJos Preparation Mistakes

Professional chefs consistently identify these pitfalls that compromise JoJos quality:

• Skipping the soak: Excess starch causes fries to stick together and become greasy
• Insufficient drying: Water on potato surfaces creates steam instead of crispiness
• Incorrect oil temperature: Too cool = greasy fries; too hot = burnt exterior with raw interior
• Crowding the fryer: Lowers oil temperature dramatically and prevents proper crisping
• Seasoning too early: Salt draws out moisture, reducing crispiness if applied before second fry

Creative Serving Suggestions

While classic salted JoJos satisfy most cravings, these variations elevate them to new heights:

• The Traditional Maine Style: Served alongside burgers as part of a JoJo sandwich
• Loaded JoJos: Topped with cheese sauce, bacon bits, and chives
• Spiced Variation: Tossed with smoked paprika and garlic powder after frying
• Dipping Sauce Pairings: Classic ketchup, garlic aioli, or spicy mayo complement JoJos' texture

Storage and Reheating Tips

While JoJos are best enjoyed fresh, proper storage techniques can preserve quality:

• Store cooled JoJos in an airtight container for up to 2 days
• Reheat in air fryer at 375°F for 3-4 minutes for best results
• Conventional oven method: Spread on baking sheet at 400°F for 5-7 minutes
• Avoid microwaving, which creates sogginess by steaming the fries
• Never refreeze cooked JoJos as texture deteriorates significantly

What makes JoJos potatoes different from regular crinkle-cut fries?

JoJos feature a distinctive waffle-patterned cut that creates alternating ridges, resulting in significantly more surface area than standard crinkle cuts. This specific pattern produces an exceptionally crispy exterior while maintaining a light, fluffy interior, with the ridges creating perfect pockets for seasoning and dipping sauces.

Can I make JoJos potatoes without a special cutter?

While a dedicated crinkle cutter produces the authentic JoJo pattern, you can approximate the effect with a standard crinkle cutter or even by making parallel cuts in two directions with a sharp knife. However, the distinctive waffle pattern that defines JoJos requires the specific crisscross cutting motion of a JoJo cutter for optimal texture and appearance.

Why do JoJos potatoes need two frying stages?

The two-stage frying process is essential for perfect JoJos. The first fry at 325°F cooks the interior without browning, while the second fry at 375°F creates the signature crispy exterior. This method ensures the increased surface area of the crinkle cuts achieves maximum crispiness without becoming greasy or burnt, creating the ideal texture contrast JoJos are known for.

Which potato varieties work best for JoJos?

Russet potatoes are the gold standard for JoJos due to their high starch content and low moisture, which creates the perfect fluffy interior and crispy exterior. Yukon Golds serve as an excellent alternative when seeking a slightly buttery flavor while maintaining good structural integrity during frying. Waxy potatoes like red potatoes don't work well as they lack the necessary starch content.

How did JoJos potatoes get their name?

The name likely originated from the Jo-Jo Sandwich, a regional specialty from Maine where these crinkle-cut fries were served between hamburger patties. While the exact etymology remains somewhat debated among food historians, the preparation method has remained consistent since their emergence in New England diners during the 1970s.