Fully Loaded Spiced Jo-Jos Recipe

Fully Loaded Spiced Jo-Jos

Serves 4

Crispy, oven-fried jo-jos with a saucy, savory twist. Piled high with rich, cashew-based cheese sauce, smoky spicy harissa, and crunchy roasted chickpeas, these potatoes will make a flavor-packed, satisfying meal. Get messy!


  • 6 large russet potatoes, cut into 3/4-inch wedges
  • 2 tablespoons plus 2 teaspoons kosher salt, divided use
  • 1 tablespoon white vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Aleppo pepper
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • Cashew Cheese Sauce
  • 1 1/2 cups chickpeas, roasted and lightly salted
  • Harissa (Middle Eastern hot sauce)
  • 2 Fresno chili peppers, thinly sliced
  • 1/2 cup cilantro, coarsely chopped
  • Dukkah


  1. Adjust oven racks to upper and lower positions and preheat to 450°F.
  2. Place potatoes in large pot and cover with 1 inch cold water. Stir in 2 tablespoons salt and 1 tablespoon vinegar. Bring to boil over high heat. Reduce heat and simmer until outside of potatoes are tender but inside is firm (not fully cooked) when tested with a skewer, about 2 minutes.
  3. Drain potatoes. Immediately transfer to a large bowl. While potatoes are still hot, add olive oil, 2 teaspoons salt, yeast, Aleppo pepper, black pepper, cumin, coriander, and smoked paprika. Toss until potatoes are well coated. Spread wedges on two parchment-lined baking sheets.
  4. Roast 10 minutes or until bottoms are golden. Remove from oven and flip potatoes over. Return to oven and roast another 5 to 10 minutes or until potatoes are golden brown all over and tender inside.
  5. To serve, pile potatoes on large, sharable platter. Top with cashew cheese sauce, chickpeas, and a drizzle of harissa.
  6. Sprinkle with chiles, cilantro, and dukkah.
  7. Cook's Tips:
  8. Adding a splash of vinegar to your potato cooking water helps them hold together throughout the cooking process and adds a touch of brightness to the finished jo-jos.
  9. Par-cooking the potatoes before roasting removes moisture from the potato, resulting in the crispiest, crunchiest crust.


Amount Per Serving (Based on 4 servings)
Calories: 940
Saturated Fat: 5 g
Trans Fat: 0 g
Total Fat: 34 g
Cholesterol: 0 mg
Sodium: 2600 mg
Carbohydrates: 145 g
Fiber: 20 g
Added Sugars: 3 g
Total Sugar: 11 g
Protein: 29 g
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