How to Make Seasoned Wedge Potatoes (Steak Fries / Jojo Potatoes)
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- Опубликовано: 29 май 2018
- In this video, I demonstrate how to make seasoned wedge potato fries. To get that perfect crispy exterior and soft, almost mashed potato like interior, we first blanch in acidulated water, then par fry and freeze.
For more videos like this, check out our hamburger cooking resource page at: StellaCulinary.com/hamburger 
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So glad you're back/still active. Love this channel, it's so perfect for this kind of content. Straight to the point and no fluff but professionally presented. Very good!
Thanks GigaBoost. Good to see you back in the comments! Thanks for watching.
Thanks again Jacob. No more trips to the local gas station for wedge fries now that I know your secret. ;-) And yes it has been a while, starting with your FreeCulinarySchool and one of my still favorite recipes, Death Row Chicken. Glad to have the ole Jacob back!!!
I came here for jojo's bizarre adventure and instead i found a delightful recipe involving the name jojo... *D I M O L T O*
Brilliant- I love your videos. They’re like the antidote to celebrity chef and gif recipes- really informative, no fluff and great humour. Keep em coming!
Thanks. Glad you're enjoying them.
Quick and straight to the point. I love it :)
We need more chef Jacob's amazing video. 😍😍
Wedges are popular here in UK. Sometimes just order a big bowl of wedges and sour cream n chive dip
Them JoJo's always on my, my, my, my, my, my, my, my, my mind.
I know these as "logs". Wawa used to sell them with fried chicken. Yum!
I love Wawa!
You’ve not had good chicken until you bought jojos, gasoline, booze, and a scratch off at the same time
Vinegar is awesome for keeping them from falling apart but it makes it harder to develop Millard reaction. Seems to be more of a factor for roasting than frying
I'm not judging, that's the way to do it!
Could you share a next best version (if there's any) leaning towards the home cook? The 4 step process is way beyond what most people will ever do (parboil, 1st fry, freeze, 2nd fry).
It's all about prep. Once you have them frozen, they keep for months, so the execution is on demand. You could always just double fry the day of. I guess it all comes down to how much time do you want to spend in the kitchen and what type of result your after.
How long do you blanch them?
How long to boil them
Chef, At the end of this video you show a montage of your hamburger series of videos. One of them is captioned "Battered Wedge Fries". I want to watch it, but I can't for the life of me find it! Please, please, PLEASE provide a link!
Steven Dorst it will be released tomorrow at 9 am. It’s the last video in our hamburger series.
That explains my inability to find it! Looking forward to watching it tomorrow morning.
After a while when packed my wedges become soggy. What I am doing wrong.
Is this a JoJo reference?
“Petrified of grams” Hey tablespoons are too hi-faultin’ too! Why cant you do pinches and handfulls like my great Gramma did??? Lol!
You wouldn't believe the amount of angry comments I get on my bread videos about using grams. My favorite is "Hey bro, why don't you use American Measurements. No body uses grams."
Uhhh, except for the entire rest of the world, and every professional chef / baker worth a damn. 😆
Jacob Burton I see that with any Cooking Channel that uses weights, Maybe you need to film a quick video and explain and demonstrate why weight is better than anything else. I sub to another channel (The guy is a restaurant chef like you) has made a few “FAQ” style videos. My favorite advise that he gives is: 1. Don’t waste all your free time watching Food Network shows, get in your kitchen and cook. 2. If you make something and it doesn’t come out right make it again very soon (don’t wait 3 months) then make it again and again until you are sure you have mastered it.
What's the channel?
Jacob Burton “Cookinginrussia”
Jacob Burton have you seen this channel before? Eclectic methods and flavor combinations.
What if I don't want to wait till the next day to eat my potatoes?
You can skip the freezing step and they'll still turn out good. The interior texture just won't be the same.
this video isnt very helpful, not everyone has a fry tray thingy.
i was hoping you would show is how to do it in a pan or oven or something.
but thank you for getting to the point. 💙😏
This is a lot of work
It could be viewed like that. If you want the desired top quality results, you need to put in the time.
But, as with anything that takes extra time, you will find, if you are devoted enough, that it is worth it.
Hell nah. I'ma just fry some shit.
This is too much work! I'll just get mine from the deli... haha
WRONG, no pressure cooker, not a jojo!
Interesting. What's your method for JoJo potatoes? I'm always open to learning something new.
The Koshar guy appears to be a poser. Pretends he has knowledge but just read something on google if he's being honest.
the gas stations cook their jo jo's in a pressure fryer the same way they cook their fried chicken. with this method you take raw potatoes, coat them with breading and put them in a pressure fryer for 8-12 minutes, easy and simple. but not everyone has a pressure fryer....
@@anothersomebody8195 koshar guy is correct, but didn't explain himself properly.
@@marzsit9833 okay, a pressure cooker sounded very mushy. Pressure fryer sounds believable