I used to make these all the time. They were great when I needed to feed a
lot of people at once as potatoes are cheap and they can keep for a while in
a low oven if need be. I didn't make them with a recipe. I just made them.
But in my seemingly addled brain, I can't remember how I did it. Most like
in those days I would have used some butter or Wesson oil as the fat.
Possibly olive oil but if memory serves, it wasn't as popular then (late
1980's/early 1990's) as it is now. For sure I used salt and pepper and
perhaps a little paprika. I would have used the standard stuff. Not the
Sweet Hungarian that I prefer now. I bought the cheap baking potatoes by
the bag, cut in large wedges and just baked them in a single layer, turning
halfway. But I couldn't remember the oven temp. and cook times. So I began
to look up recipes.

Some seemed strange. They called for diced onion to be put on the wedges.
Or that the wedges be dredged in flour or seemingly worse yet, bread crumbs!
Some called for garlic salt which I don't even have. Some called for
Parmesan cheese which I think I have used in more recent years. And some
called for other types of potatoes.

What I wound up using called for them to be baked at 450 for 45 minutes,
turning halfway. But some reviewers said that theirs burned and suggested
we turn the oven down to 425 or 400. Others surmised that those people cut
the potatoes into too small pieces. JoJos are usually pretty big. The
recipe did call for baking potatoes some some surmised that the OP used
those huge ones which would have made much bigger wedges.

I used a bag of the cheap baking potatoes. I cut each one in half, then
each half in 3 pieces. So not huge wedges but good sized. I started the
oven at 400 but they didn't seem close enough to being done at halfway
through so I turned it up to 420 and they were done (although I would
personally prefer slightly more crispness) at 40 minutes. The recipe called
for:

1 baking potato
1 T. olive oil
1/2 t. paprika
1/2 t. garlic salt
1/2 t. chili powder
1/2 t. onion powder

Reviewers suggested adding salt and pepper. Many used kosher salt. So I
did add those, but not a lot. And I used the Sweet Hungarian paprika. I
didn't really measure anything since my potatoes were smaller than called
for. I think I did use a tad too many seasonings as there were some left in
the bowl. I was in a big hurry when I made these. Next time I will use my
flat pasta bowl instead of the deep bowl that I used and take more time to
mix and sort of massage the spices in. But they are very, very good! My
only real mistake was that I didn't make enough of them. We had exactly
enough for tonight's dinner. But leftovers would have been great! Unlike
French fries, these are something that do reheat well.

On 6/15/2014 11:27 PM, Julie Bove wrote:
> I used to make these all the time. They were great when I needed to
> feed a lot of people at once as potatoes are cheap and they can keep for
> a while in a low oven if need be. I didn't make them with a recipe. I
> just made them. But in my seemingly addled brain, I can't remember how I
> did it. Most like in those days I would have used some butter or Wesson
> oil as the fat. Possibly olive oil but if memory serves, it wasn't as
> popular then (late 1980's/early 1990's) as it is now. For sure I used
> salt and pepper and perhaps a little paprika. I would have used the
> standard stuff. Not the Sweet Hungarian that I prefer now. I bought
> the cheap baking potatoes by the bag, cut in large wedges and just baked
> them in a single layer, turning halfway. But I couldn't remember the
> oven temp. and cook times. So I began to look up recipes.
>
> Some seemed strange. They called for diced onion to be put on the
> wedges. Or that the wedges be dredged in flour or seemingly worse yet,
> bread crumbs! Some called for garlic salt which I don't even have. Some
> called for Parmesan cheese which I think I have used in more recent
> years. And some called for other types of potatoes.
>
> What I wound up using called for them to be baked at 450 for 45 minutes,
> turning halfway. But some reviewers said that theirs burned and
> suggested we turn the oven down to 425 or 400. Others surmised that
> those people cut the potatoes into too small pieces. JoJos are usually
> pretty big. The recipe did call for baking potatoes some some surmised
> that the OP used those huge ones which would have made much bigger wedges.
>
> I used a bag of the cheap baking potatoes. I cut each one in half, then
> each half in 3 pieces. So not huge wedges but good sized. I started
> the oven at 400 but they didn't seem close enough to being done at
> halfway through so I turned it up to 420 and they were done (although I
> would personally prefer slightly more crispness) at 40 minutes. The
> recipe called for:
>
> 1 baking potato
> 1 T. olive oil
> 1/2 t. paprika
> 1/2 t. garlic salt
> 1/2 t. chili powder
> 1/2 t. onion powder
>
> Reviewers suggested adding salt and pepper. Many used kosher salt. So
> I did add those, but not a lot. And I used the Sweet Hungarian
> paprika. I didn't really measure anything since my potatoes were
> smaller than called for. I think I did use a tad too many seasonings as
> there were some left in the bowl. I was in a big hurry when I made
> these. Next time I will use my flat pasta bowl instead of the deep bowl
> that I used and take more time to mix and sort of massage the spices
> in. But they are very, very good! My only real mistake was that I
> didn't make enough of them. We had exactly enough for tonight's
> dinner. But leftovers would have been great! Unlike French fries,
> these are something that do reheat well.

Sounds like what we used to call "oven fried potatoes". I bet they would
be even better doused in ketchup.

"Travis McGee" > wrote in message
...
> On 6/15/2014 11:27 PM, Julie Bove wrote:
>> I used to make these all the time. They were great when I needed to
>> feed a lot of people at once as potatoes are cheap and they can keep for
>> a while in a low oven if need be. I didn't make them with a recipe. I
>> just made them. But in my seemingly addled brain, I can't remember how I
>> did it. Most like in those days I would have used some butter or Wesson
>> oil as the fat. Possibly olive oil but if memory serves, it wasn't as
>> popular then (late 1980's/early 1990's) as it is now. For sure I used
>> salt and pepper and perhaps a little paprika. I would have used the
>> standard stuff. Not the Sweet Hungarian that I prefer now. I bought
>> the cheap baking potatoes by the bag, cut in large wedges and just baked
>> them in a single layer, turning halfway. But I couldn't remember the
>> oven temp. and cook times. So I began to look up recipes.
>>
>> Some seemed strange. They called for diced onion to be put on the
>> wedges. Or that the wedges be dredged in flour or seemingly worse yet,
>> bread crumbs! Some called for garlic salt which I don't even have. Some
>> called for Parmesan cheese which I think I have used in more recent
>> years. And some called for other types of potatoes.
>>
>> What I wound up using called for them to be baked at 450 for 45 minutes,
>> turning halfway. But some reviewers said that theirs burned and
>> suggested we turn the oven down to 425 or 400. Others surmised that
>> those people cut the potatoes into too small pieces. JoJos are usually
>> pretty big. The recipe did call for baking potatoes some some surmised
>> that the OP used those huge ones which would have made much bigger
>> wedges.
>>
>> I used a bag of the cheap baking potatoes. I cut each one in half, then
>> each half in 3 pieces. So not huge wedges but good sized. I started
>> the oven at 400 but they didn't seem close enough to being done at
>> halfway through so I turned it up to 420 and they were done (although I
>> would personally prefer slightly more crispness) at 40 minutes. The
>> recipe called for:
>>
>> 1 baking potato
>> 1 T. olive oil
>> 1/2 t. paprika
>> 1/2 t. garlic salt
>> 1/2 t. chili powder
>> 1/2 t. onion powder
>>
>> Reviewers suggested adding salt and pepper. Many used kosher salt. So
>> I did add those, but not a lot. And I used the Sweet Hungarian
>> paprika. I didn't really measure anything since my potatoes were
>> smaller than called for. I think I did use a tad too many seasonings as
>> there were some left in the bowl. I was in a big hurry when I made
>> these. Next time I will use my flat pasta bowl instead of the deep bowl
>> that I used and take more time to mix and sort of massage the spices
>> in. But they are very, very good! My only real mistake was that I
>> didn't make enough of them. We had exactly enough for tonight's
>> dinner. But leftovers would have been great! Unlike French fries,
>> these are something that do reheat well.
>
> Sounds like what we used to call "oven fried potatoes". I bet they would
> be even better doused in ketchup.

No, no, no! Dip them in ketchup. But... Oooh! Here's a thought! When I
made that roasted potato salad, I coated the potato cubes in mustard to
roast. Anyone tried doing the same with ketchup?

Not sure where the name JoJo came from. Some places call them that, some
call baked fries, some call roasted wedges.

"Travis McGee" > wrote in message
...

> Sounds like what we used to call "oven fried potatoes". I bet they would
> be even better doused in ketchup.

Or gravy. :-)

Cheri

"Cheri" > wrote in message
...
>
> "Travis McGee" > wrote in message
> ...
>
>> Sounds like what we used to call "oven fried potatoes". I bet they would
>> be even better doused in ketchup.
>
> Or gravy. :-)

No! *stamps feet* No! *stamps feet* No!!!!

On 6/16/2014 12:55 AM, Julie Bove wrote:
>
> "Cheri" > wrote in message
> ...
>>
>> "Travis McGee" > wrote in message
>> ...
>>
>>> Sounds like what we used to call "oven fried potatoes". I bet they
>>> would be even better doused in ketchup.
>>
>> Or gravy. :-)
>
> No! *stamps feet* No! *stamps feet* No!!!!

What's this? Are you planning on mailing your feet somewhere?

On 6/16/2014 12:46 AM, Cheri wrote:
>
> "Travis McGee" > wrote in message
> ...
>
>> Sounds like what we used to call "oven fried potatoes". I bet they
>> would be even better doused in ketchup.
>
> Or gravy. :-)
>
> Cheri

You're putting me in mind of poutine. I've never tried it, but I've
always wanted to, and I bet these would be good for it.

"Travis McGee" > wrote in message
...
> On 6/16/2014 12:55 AM, Julie Bove wrote:
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Travis McGee" > wrote in message
>>> ...
>>>
>>>> Sounds like what we used to call "oven fried potatoes". I bet they
>>>> would be even better doused in ketchup.
>>>
>>> Or gravy. :-)
>>
>> No! *stamps feet* No! *stamps feet* No!!!!
>
> What's this? Are you planning on mailing your feet somewhere?

If only I could! My feet are giving me problems. Would like to send them
away.

"Travis McGee" > wrote in message
...
> On 6/16/2014 12:46 AM, Cheri wrote:
>>
>> "Travis McGee" > wrote in message
>> ...
>>
>>> Sounds like what we used to call "oven fried potatoes". I bet they
>>> would be even better doused in ketchup.
>>
>> Or gravy. :-)
>>
>> Cheri
>
> You're putting me in mind of poutine. I've never tried it, but I've always
> wanted to, and I bet these would be good for it.

I've never tried it either but my Canadian friend said if it isn't done
properly, it's no good.

On 6/16/2014 2:15 AM, Julie Bove wrote:
>
> "Travis McGee" > wrote in message
> ...
>> On 6/16/2014 12:46 AM, Cheri wrote:
>>>
>>> "Travis McGee" > wrote in message
>>> ...
>>>
>>>> Sounds like what we used to call "oven fried potatoes". I bet they
>>>> would be even better doused in ketchup.
>>>
>>> Or gravy. :-)
>>>
>>> Cheri
>>
>> You're putting me in mind of poutine. I've never tried it, but I've
>> always wanted to, and I bet these would be good for it.
>
> I've never tried it either but my Canadian friend said if it isn't done
> properly, it's no good.

I've thought about making it myself, but I don't have a local source for
the fresh curds, and mail order is just too expensive.

"Travis McGee" > wrote in message
...
> On 6/16/2014 2:15 AM, Julie Bove wrote:
>>
>> "Travis McGee" > wrote in message
>> ...
>>> On 6/16/2014 12:46 AM, Cheri wrote:
>>>>
>>>> "Travis McGee" > wrote in message
>>>> ...
>>>>
>>>>> Sounds like what we used to call "oven fried potatoes". I bet they
>>>>> would be even better doused in ketchup.
>>>>
>>>> Or gravy. :-)
>>>>
>>>> Cheri
>>>
>>> You're putting me in mind of poutine. I've never tried it, but I've
>>> always wanted to, and I bet these would be good for it.
>>
>> I've never tried it either but my Canadian friend said if it isn't done
>> properly, it's no good.
>
> I've thought about making it myself, but I don't have a local source for
> the fresh curds, and mail order is just too expensive.

We can get them here. Beechers and others. Beechers is really good cheese.

I had poutine two days ago, it's great. Find a gravy that you really like, pour some over a plate of French fries and top with cheese curds. I buy poutine at Chez Vachon, a French Canadian restaurant here in N.H. Their gravy is advertised as "spicy chicken gravy" and although it does taste like chicken gravy, it isn't spicy, just very tasty. They will also make it with beef gravy and add toppings like beef tips.

Cheese curds may be found at some grocery stores, but they're not easy to find. A mock version can be made at home with fries, gravy and small chunks of mozzarella cheese tossed on top. Make sure the fries and gravy are piping hot or the cheese won't melt. It's not the same as authentic poutine, but it'll give you an idea.

Denise in NH

> wrote in message
...
> I had poutine two days ago, it's great. Find a gravy that you really
> like, pour some over a plate of French fries and top with cheese curds. I
> buy poutine at Chez Vachon, a French Canadian restaurant here in N.H.
> Their gravy is advertised as "spicy chicken gravy" and although it does
> taste like chicken gravy, it isn't spicy, just very tasty. They will also
> make it with beef gravy and add toppings like beef tips.
>
> Cheese curds may be found at some grocery stores, but they're not easy to
> find. A mock version can be made at home with fries, gravy and small
> chunks of mozzarella cheese tossed on top. Make sure the fries and gravy
> are piping hot or the cheese won't melt. It's not the same as authentic
> poutine, but it'll give you an idea.

You can make the real thing at home if you buy some rennet.


--
http://www.helpforheroes.org.uk/shop/

On Monday, June 16, 2014 2:24:19 AM UTC-6, Julie Bove wrote:
> "Travis McGee" > wrote in message
>
> ...
>
> > On 6/16/2014 2:15 AM, Julie Bove wrote:
>
> >>
>
> >> "Travis McGee" > wrote in message
>
> >> ...
>
> >>> On 6/16/2014 12:46 AM, Cheri wrote:
>
> >>>>
>
> >>>> "Travis McGee" > wrote in message
>
> >>>> ...
>
> >>>>
>
> >>>>> Sounds like what we used to call "oven fried potatoes". I bet they
>
> >>>>> would be even better doused in ketchup.
>
> >>>>
>
> >>>> Or gravy. :-)
>
> >>>>
>
> >>>> Cheri
>
> >>>
>
> >>> You're putting me in mind of poutine. I've never tried it, but I've
>
> >>> always wanted to, and I bet these would be good for it.
>
> >>
>
> >> I've never tried it either but my Canadian friend said if it isn't done
>
> >> properly, it's no good.
>
> >
>
> > I've thought about making it myself, but I don't have a local source for
>
> > the fresh curds, and mail order is just too expensive.
>
>
>
> We can get them here. Beechers and others. Beechers is really good cheese.

BUT YOU CAN'T EAT CHEESE SO HOW DO YOU KNOW THIS?

"Roy" > wrote in message
...
> On Monday, June 16, 2014 2:24:19 AM UTC-6, Julie Bove wrote:
>> "Travis McGee" > wrote in message
>>
>> ...
>>
>> > On 6/16/2014 2:15 AM, Julie Bove wrote:
>>
>> >>
>>
>> >> "Travis McGee" > wrote in message
>>
>> >> ...
>>
>> >>> On 6/16/2014 12:46 AM, Cheri wrote:
>>
>> >>>>
>>
>> >>>> "Travis McGee" > wrote in message
>>
>> >>>> ...
>>
>> >>>>
>>
>> >>>>> Sounds like what we used to call "oven fried potatoes". I bet they
>>
>> >>>>> would be even better doused in ketchup.
>>
>> >>>>
>>
>> >>>> Or gravy. :-)
>>
>> >>>>
>>
>> >>>> Cheri
>>
>> >>>
>>
>> >>> You're putting me in mind of poutine. I've never tried it, but I've
>>
>> >>> always wanted to, and I bet these would be good for it.
>>
>> >>
>>
>> >> I've never tried it either but my Canadian friend said if it isn't
>> >> done
>>
>> >> properly, it's no good.
>>
>> >
>>
>> > I've thought about making it myself, but I don't have a local source
>> > for
>>
>> > the fresh curds, and mail order is just too expensive.
>>
>>
>>
>> We can get them here. Beechers and others. Beechers is really good
>> cheese.
>
> BUT YOU CAN'T EAT CHEESE SO HOW DO YOU KNOW THIS?

I can't eat it now. I used to eat it. I didn't know that it was the cause
of my stomach issues. Or one of the causes. I do know it now and I don't
eat it.

"l not -l" wrote:
>
>Perhaps it is because I had just come in from being out in the heat (more
>high-summery than late spring temp); the subject line made me think of
>Cho-Cho a malt-flavored ice cream of my youth. For 10 minutes I have been
>thinking how much I'd like to have one of those; sadly, they are no longer
>made (first by Carnation, then Popsicle Co.). Others must also remember
>them fondly; a Bing search turns up a number of recipes for making them at
>home. If still nagging me next shopping day, I'll buy the ingredients and
>make a batch - seems a good first use of the season for the ice cream maker.

This is a Cho Cho Ice cream... I've enjoyed many:
http://missjluk.files.wordpress.com/...7/img_1644.jpg
This is the street slang Cho Cho, there are more at RFC than ever were
on the streets of Brooklyn:
http://www.urbandictionary.com/define.php?term=chocho