If you grew up in the Pacific Northwest, you likely remember Jo Jos potato wedges — oversized, golden, spiced wedges you could pick up at a gas station or deli. Crispy on the outside, tender on the inside, they’re a comforting, nostalgic classic.
This is a healthier, at-home version of those Jo Jos: oven-baked potato wedges that stay gluten-free and dairy-free while still delivering plenty of crunch. I use avocado oil and a light arrowroot coating to recreate that crisp exterior without deep frying. Pair them with a creamy, dairy-free fry sauce and you’ve got a perfect side for burgers, sandwiches, or your next gameday spread.
Why You’ll Love These Oven-Baked Jo Jos
Instead of deep frying, this recipe uses avocado oil and arrowroot starch to create a crisp, golden crust. Baking reduces excess oil and keeps cleanup simple. As a registered dietitian, I also appreciate that russet potatoes bring potassium and fiber, while avocado oil contributes heart-healthy fats. Together they make a more nutrient-dense side you can feel good about serving.
The seasoning blend — garlic, paprika, and onion powder — adds savory depth, and the dairy-free fry sauce, made with ketchup, Dijon, and a tangy pickled brine, complements the wedges perfectly. These Jo Jos manage to taste indulgent while being baked, not fried.
A Gluten-Free, Dairy-Free Side Everyone Will Love
These seasoned Jo Jos are naturally gluten-free and dairy-free, making them a versatile option for groups with dietary preferences. They work as an easy weeknight side, a party snack, or a comforting indulgence when you’re craving classic Jo Jos with fry sauce.
Serve them hot and dunk them into the flavorful fry sauce. The combination of crispy wedges and tangy, creamy sauce is addictive, and this recipe is likely to become a regular in your rotation.
Ingredients You’ll Need:
For the Potatoes:
- Russet potatoes
- Avocado oil
- Arrowroot starch
- Garlic powder
- Onion powder
- Paprika
- Kosher salt
- Freshly ground black pepper
For the Fry Sauce:
- Lactose-free sour cream or avocado oil mayonnaise
- White onion, minced
- No-sugar-added ketchup
- Dijon mustard
- Pickled jalapeño or pepperoncini brine
- Coconut sugar
- Onion powder
- Garlic powder
- Kosher salt
- Freshly ground black pepper
How to Make Homemade Jo Jos (Potato Wedges) with Fry Sauce
For the Potatoes:
Cut the potatoes into large wedges and place them in a bowl of cold water with ½ cup of ice. Soak for 30 minutes, then stir before draining to release extra starch—the soaking water will look cloudy. Drain and dry the wedges thoroughly between kitchen towels; removing moisture is essential for crisping.
Preheat the oven to 425°F. Line two baking sheets with parchment paper. Place the potatoes on one sheet, add avocado oil, and toss to coat. Sprinkle the seasoning mixture over the wedges and toss again so each piece is evenly coated.
Divide the wedges between the two prepared sheets and arrange them cut side down with space between each piece to prevent steaming. Bake both sheets on the same racks for 20 minutes. Remove the sheets, flip all wedges, swap sheet positions (top to bottom and vice versa), and return to the oven for another 15–20 minutes, until the wedges are crispy and golden.
For the Fry Sauce:
In a small bowl, whisk together lactose-free sour cream or mayonnaise, minced white onion, ketchup, Dijon mustard, pickled jalapeño brine, coconut sugar, onion powder, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Serve the wedges hot with the fry sauce on the side.
Recipe Substitutions & Questions
You can swap russet potatoes for Yukon Golds if you prefer a creamier interior. Arrowroot starch can be replaced with cornstarch for a similar crisp coating. Avocado oil tolerates high heat and provides a neutral flavor, but olive oil can be used in a pinch.
For the fry sauce, use any ketchup or mustard you like and choose between lactose-free sour cream or mayonnaise depending on dietary needs. Store leftover wedges in the fridge for up to 3 days and re-crisp them in an oven or air fryer at 375°F rather than the microwave. Keep the fry sauce refrigerated in an airtight container and add it just before serving.
How do you get potato wedges crispy in the oven?
Use starchy potatoes like russets, cut wedges evenly, soak and dry them thoroughly, coat with starch and oil, and avoid crowding the pan. A hot oven at 425°F finishes the job.
Can I reheat leftover Jo Jos potato wedges?
Yes. Store leftover wedges in the fridge for up to 3 days and reheat in the oven or air fryer at 375°F until crisp. Keep the fry sauce separate until serving for best texture and flavor.
More Appetizers, Snacks & Sides You’ll Love:
- High-Protein Hummus
- BBQ & Goat Cheddar Chicken Taquitos
- Italian Meatballs in Homemade Marinara
- High-Protein Cottage Cheese Ranch Dip
- Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce
Homemade Jo Jos (Potato Wedges) with Fry Sauce
Ingredients
For the Potatoes:
- 3 large russet potatoes, scrubbed
- 2 tablespoons avocado oil
- 2 tablespoons arrowroot starch
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Fry Sauce:
- 8 ounces (1 cup) lactose-free sour cream or avocado oil mayonnaise
- 1/3 cup minced white onion
- 1/4 cup no-sugar-added ketchup
- 2 tablespoons Dijon mustard
- 4 tablespoons pickled jalapeño or pepperoncini brine
- 2 teaspoons coconut sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
For the Potatoes:
- Cut potatoes into large wedges. Soak in cold water with ½ cup ice for 30 minutes. Stir before draining to release starch, then dry completely between towels.
- Preheat oven to 425°F.
- Line two baking sheets with parchment. Toss potatoes with avocado oil and the seasoning mixture so they are evenly coated.
- Arrange wedges cut side down on both sheets with space between pieces. Bake 20 minutes.
- Flip wedges, swap sheet positions, and bake another 15–20 minutes until crispy and golden.
For the Fry Sauce:
- Whisk sour cream (or mayonnaise), onion, ketchup, Dijon, pickled brine, coconut sugar, onion powder, garlic powder, salt, and pepper until smooth.
- Serve hot wedges with the fry sauce and enjoy.