Jojos on the grill

Ever had a Jojo? How about grilled Jojos?

That’s what I thought. You aren’t even sure what a Jojo is. When I had my first Jojo I didn’t know what they were called but they were delicious.

A Jojo is essentially a potato that is cut in quarters, lengthwise with skin left on. Than it is coated in a light, crisp, highly seasoned coating and fried. The best ones are actually “pressure-fried” as in “broasted.”

Now I know what you are thinking…”steak fries, I have those all the time.” Nope these are not steak fries – they are Jojos. (steak fries are thinner and don’t have a coating.)

The first ones I ever had, and these are the stick by which I measure all others, had a coating similar to fried chicken but not as thick. My mouth waters just thinking about it. And to think that was over 30 years ago at a very small town convenience store in the middle of rural New Hampshire!

My husband had his first Jojos about 15 years ago at a local joint in his neighborhood of Cambridge, MA.  A place that happens to have the best fried chicken in the area. No surprise there – they go hand in hand.

Anyway this past weekend I thought it might be fun to try a “grilled Jojo.” I coated the cut potatoes in oil and after perusing several variations of the coating recipe on the web, I settled on simple coating of seasoned salt and granulated garlic powder. I didn’t want to try to grill a potato coated first with a light egg wash and then lightly coated in seasoned flour, but that would have been much more traditional. If I was frying or even oven-baking that is what I would have done. But since I was grilling I didn’t want to risk it.

They came out pretty good and even my neighbor thought so when we shared a few across the fence. I will admit that although delicious, they were more like a grilled steak fry and not as much like the crispy, coated “fried” Jojo of my youth that I was hoping to recreate. Once this heatwave is over – I will be firing up the indoor kitchen and making some proper fried Jojos!

Author’s Notes:

I felt it only made sense to serve these with grilled brats as a nod to the Wisconsin origins of the original “broaster” machine that has made so many delicious Jojos throughout the years.

Also a little roasted corn on the grill is always delicious.

This lovely blog (click here) posted a similar nostalgia for Jojos back in January 2008 and has posted a great recipe as well.


7 comments on “Jojos on the grill

  1. Karen says:

    You are right…I never heard if Jojos. They sound like they would be addictive. I’m a lover of potatoes.

  2. […] a big dish and brought it over to my neighbor Joanie and family.  She is turning out to a be a regular taste-tester for me. Thanks […]

  3. […] already  drooling over the tangy garlic-lemon chicken cooked over potatoes that were essentially Jojos and then he topped it all off with some homemade giardiniera. This was my kind of […]

  4. […] So I threw that in a slow-cooker with a couple of chicken breasts and about an hour before serving time; sliced up some potatoes into thick wedges and roasted them. Some folks call these “steak fries.”   Around these parts we call them “jojos.” […]

  5. […] you haven’t had or heard of JoJos – you can read my last posting about them here or if that is too much clicking here is a short […]

  6. […] And for me, grilling means putting every possible veggie and meat option on the grill. (Weather permitting, I not very hardcore!) I even put potatoes on the grill! […]

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