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a plain plate of thick skin-on potato wedges with a rough golden-brown seasoned flour crust covering their cut faces, with no smooth uncoated wedges, straight fries, dipping bowl, cheese, herbs or garnish
Rachel Kim

Air Fryer Jojo Potato Wedges

These Jojo-style wedges have a seasoned flour crust around a potato center that gets a short microwave head start. That preparation separates them from an uncoated wedge tossed only with oil and spices, and it lets the coating color without leaving the thick middle hard. Drain the par-cooked potatoes carefully, let their steam escape and dip them in buttermilk before pressing on the flour mixture. Mist the coated surfaces with the measured oil until no dry white flour patches remain, then turn with tongs instead of shaking away the crust while it sets. Work in two batches and let the cooked wedges rest briefly on a rack, where their lower faces can stay crisp instead of sweating against a solid plate under the next batch.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb russet potatoes about 2 medium potatoes, scrubbed and each cut into 8 lengthwise wedges
  • 2 tbsp water for microwaving
  • 1/3 cup cultured buttermilk
  • 1/3 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp sweet paprika
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil applied with a refillable food-safe oil mister or pastry brush

Method
 

  1. Place wedges and microwave water in a covered microwave-safe dish with a vent. Microwave on HIGH for 4 to 5 minutes until the outside is slightly tender but centers remain firm, then drain and spread on a rack for 8 minutes to steam dry.
  2. Pour buttermilk into a shallow dish. Mix flour, cornstarch, paprika, onion powder, garlic powder, salt and pepper in another dish.
  3. Dip each wedge in buttermilk, let excess drip away and press into the seasoned flour. Set on a plate and let the coating hydrate for 5 minutes.
  4. Preheat a 6-quart air fryer to 390°F for 3 minutes. Mist or brush wedges gently with the measured oil until no loose dry flour remains, then arrange 8 wedges in one layer in the basket.
  5. Air fry for 9 minutes, turn carefully with tongs and cook for 7 to 9 minutes more until the crust is browned and the thickest potato center is tender. Transfer to a rack.
  6. Repeat with the remaining 8 wedges. Serve 4 wedges per portion, refreshing the first batch in the empty basket for 1 to 2 minutes if desired.