I saw this recipe on Somer’s Vedged Out blog and the photo looked so much like Elk Creek Café’s Crispy Potatoes that I am obsessed with replicating. I left a comment for Somer that I was certainly trying them for Sunday brunch and I did! They are the closest thing to my dear Crispy Potatoes that I have made in my own kitchen.
Somer’s recipe is called Truck Stop Jo Jo Potatoes with Vegan Ranch Dressing and I made both recipes. Go on out to her blog and read the whole story and comments that follow. It makes the recipe all the more special.
I will note that of the options she mentioned I used the tapioca starch and the mixture of sea salt and celery seeds (grinding the latter with my mortar and pestle) for the potatoes. I don’t know if it made much difference but I used coconut milk for the ranch and the option of soaking the cashews and the whole thing separated a bit upon sitting.The flavors were great and, upon realizing I might be getting closer to perfecting Crispy Potatoes, I researched other Jo Jo Potato recipes. Being from the east coast and having never heard of them before, I suspect that might be the key. I did find one based on a Cook’s Country recipe at Jenn’s Food Journey but didn’t like the sound of the panko bread crumbs nor parmesan cheese because that would make them less like what I was trying for.
Somer’s recipe turned out pretty darn close and in some ways even better. I love the seasoning in both the potatoes and ranch dressing. I really liked the tip both blogs shared about pre-heating the pan and did that but I was really stupid and foil lined my pan – DUH! When I went to turn the potatoes half way, I found it was a big mistake.
All was not lost, we unstuck the potatoes and enjoyed a brunch with some super yummy Jo Jo Potatoes in our own kitchen.