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Crispy Jojo Potato Wedges with Peach Raspberry Jello

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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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Dip wedges in buttermilk. In a separate bowl, mix flour, cornmeal, garlic powder, paprika, black pepper, and salt.
  3. Dredge potatoes in the dry mix until well coated.
  4. Heat oil to 350°F (175°C). Fry wedges in batches for 5–6 minutes, turning occasionally, until golden and crispy.
  5. Drain on paper towels and season with extra salt while hot.
  6. For the Jello: Prepare raspberry and peach gelatin separately, using 1 cup boiling water and 1 cup cold water per flavor.
  7. In a large clear dish or individual cups, pour raspberry jello over raspberries. Let set slightly in fridge (about 1 hour).
  8. 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

Find it online: https://yumfoodusa.com/crispy-jojo-potato-wedges-with-peach-raspberry-jello/