Perfectly seasoned and golden-fried Jojo potato wedges served hot and crunchy, paired with a chilled layered dessert of fruity raspberry and peach jello with fresh fruit. This sweet and savory duo blends nostalgic comfort food with vibrant flavors, making it a satisfying choice for snacks, casual gatherings, or fun family meals.
Why You’ll Love This Recipe
- Crispy, flavorful potato wedges with a classic seasoned coating
- Easy, crowd-pleasing dessert with fresh fruit and vibrant colors
- A nostalgic sweet and savory combo reminiscent of diner favorites
- Great for kids and adults alike
- Make-ahead jello for stress-free prep
- Ideal for parties, lunch specials, or weekend treats
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Jojo Potatoes:
- 4 medium russet potatoes, scrubbed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Oil for deep frying
For the Raspberry Peach Jello:
- 1 (3 oz) package raspberry flavored gelatin
- 1 (3 oz) package peach flavored gelatin
- 2 cups boiling water
- 2 cups cold water
- 1/2 cup fresh or canned peach slices
- 1/2 cup fresh raspberries
Directions
For the Jojo Potatoes:
- Cut each potato lengthwise into 6–8 thick wedges. Soak the wedges in cold water for 30 minutes to remove excess starch. Drain and pat dry.
- Dip the potato wedges in buttermilk, coating evenly.
- In a separate bowl, mix together flour, cornmeal, garlic powder, paprika, black pepper, and salt. Dredge the buttermilk-coated wedges in the dry mixture until fully coated.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry wedges in batches for 5–6 minutes, turning occasionally, until golden brown and crisp.
- Remove and drain on paper towels. Season with a light sprinkle of salt while hot. Serve immediately.
For the Raspberry Peach Jello:
- Prepare each gelatin flavor in separate bowls: dissolve each packet in 1 cup boiling water, then stir in 1 cup cold water.
- In a clear glass dish or individual serving cups, pour a layer of raspberry jello and drop in fresh raspberries. Chill in the refrigerator until slightly set, about 1 hour.
- Once set, gently pour peach jello over the top. Add sliced peaches evenly across the layer.
- Refrigerate the layered jello until fully set, about 4 hours in total. Serve chilled.
Servings and timing
- Servings: 4
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Chill Time: 4 hours
- Calories: 340 kcal per serving
Variations
- Baked Wedges: Bake potato wedges at 425°F (220°C) for 35–40 minutes as a lighter option.
- Spicy Version: Add cayenne or chili powder to the dry coating for a kick.
- Jello Swirl: Pour both jello flavors together for a marbled effect.
- Fruit Swap: Use strawberries, blueberries, or mandarin oranges as alternative fruit layers.
- Cheesy Jojo Dip: Serve wedges with a side of ranch or cheese sauce for dipping.
Storage/reheating
- Storage (Wedges): Store leftover Jojo potatoes in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat wedges in a 375°F (190°C) oven or air fryer for 5–7 minutes until crispy.
- Storage (Jello): Cover jello and refrigerate for up to 4 days. Do not freeze.
FAQs
What are Jojo potatoes?
Jojo potatoes are thick-cut, seasoned potato wedges traditionally deep-fried until crispy and fluffy inside—often served alongside fried chicken or burgers.
Can I make the Jojo coating gluten-free?
Yes, substitute flour with a gluten-free all-purpose blend.
Can I make the jello with gelatin sheets?
Yes, but you’ll need to bloom and melt the sheets. Use a flavored syrup or fruit juice for color and taste.
Is the jello dessert too sweet?
The fruit helps balance the sweetness. You can reduce it further by using a light or sugar-free gelatin.
What’s the best oil for frying?
Use vegetable oil, canola oil, or peanut oil for a neutral taste and high smoke point.
Can I prepare Jojo potatoes in advance?
You can pre-soak and coat them, then refrigerate up to a few hours before frying for freshness.
Do I need to peel the potatoes?
No, the skins help with crispness and add rustic texture, but you can peel them if preferred.
Can I layer the jello in more than two parts?
Yes, create multiple thin layers for a more decorative presentation. Just allow each to set slightly before adding the next.
How do I keep the jello layers from mixing?
Let the first layer fully set before adding the next layer carefully to avoid mixing.
Can I make this dessert in individual cups?
Yes, use small glasses or cups for a more elegant or party-friendly presentation.
Conclusion
Crispy Jojo Potato Wedges with Peach Raspberry Jello offer the perfect contrast of textures and flavors—crunchy, savory potatoes and a cool, fruity dessert. Whether you’re creating a nostalgic diner-style plate or serving a fun combo meal for family and friends, this duo is guaranteed to delight with every bite and spoonful.
Crispy Jojo Potato Wedges with Peach Raspberry Jello
Perfectly seasoned and crunchy-on-the-outside Jojo potato wedges served hot, paired with a chilled, fruity jello dessert layered with fresh raspberries and peaches—a nostalgic duo of savory and sweet comfort.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Snack, Dessert
- Method: Frying, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Jojo Potatoes:
- 4 medium russet potatoes, scrubbed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Oil for deep frying
- For the Raspberry Peach Jello:
- 1 (3 oz) package raspberry flavored gelatin
- 1 (3 oz) package peach flavored gelatin
- 2 cups boiling water
- 2 cups cold water
- 1/2 cup fresh or canned peach slices
- 1/2 cup fresh raspberries
Instructions
- For the Jojo Potatoes: Cut each potato lengthwise into 6–8 thick wedges. Soak in cold water for 30 minutes, then drain and pat dry.
- Dip wedges in buttermilk. In a separate bowl, mix flour, cornmeal, garlic powder, paprika, black pepper, and salt.
- Dredge potatoes in the dry mix until well coated.
- Heat oil to 350°F (175°C). Fry wedges in batches for 5–6 minutes, turning occasionally, until golden and crispy.
- Drain on paper towels and season with extra salt while hot.
- For the Jello: Prepare raspberry and peach gelatin separately, using 1 cup boiling water and 1 cup cold water per flavor.
- In a large clear dish or individual cups, pour raspberry jello over raspberries. Let set slightly in fridge (about 1 hour).
- Layer peach jello with peach slices on top. Chill completely until firm—about 4 hours total.
Notes
- Soaking potatoes removes excess starch and helps them crisp better.
- Serve Jojo potatoes immediately for best crunch.
- Use canned fruit if fresh is not available, but drain well to avoid watery jello.
- For a firmer jello, reduce cold water slightly when mixing.
Nutrition
- Serving Size: 1 plate + 1 jello cup
- Calories: 340
- Sugar: 18g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg