Mojo Potatoes Recipe

Ah, Mojo Potatoes—just the name brings a flood of memories. For me, these crunchy, golden rounds are a comfort food with a dash of nostalgia. Whether it was a quick side for family barbecues or a guilty pleasure on a late Friday night, Mojo Potatoes have always been a favorite in my household. There’s something about the way they’re fried to perfection, with that crispy coating on the outside and tender potato goodness on the inside, that makes them just right. Plus, they’re incredibly easy to whip up, making them the perfect snack when you’re craving something crunchy and satisfying.

I have to admit, I wasn’t always a pro at making these. My first batch ended up either too soggy or overcooked. But after a few rounds of trial and error, I’ve finally cracked the code for the perfect Mojo Potatoes—and I’m excited to share it with you.

this RECIPE

A crunchy trip down memory lane

I remember discovering Mojo Potatoes for the first time at a local fast-food joint. It was love at first bite! I couldn’t get enough of that crispy, seasoned exterior paired with a soft, almost creamy center. It was like the best of both worlds: part french fry, part potato chip, but with a special twist.

Soon after, I found myself craving them at home. The only problem? There was no way I could visit that fast food place every time I had a craving. So, I set out to recreate them in my own kitchen. The first few attempts were, well… let’s just say I gained a new appreciation for the professionals! But eventually, after tweaking the process here and there, I managed to nail it. Now, Mojo Potatoes are a regular at my dinner table—and trust me, once you try this recipe, they’ll become a favorite in your house, too.

Where do Mojo Potatoes come from?

Mojo Potatoes are an adaptation of seasoned fries, but with a unique breaded twist. Popularized by fast-food chains like Shakey’s Pizza, they’ve become a beloved snack in their own right. The concept of breading and frying potato slices isn’t new—it probably stems from a fusion of American fast-food culture and the ever-popular deep-fried snacks that are so prevalent around the world. Over time, this dish has evolved, with home cooks finding new ways to spice up their recipes using different coatings and flavors.

And now, thanks to a few tweaks and tricks, I can share a version that’s close to the ones from your favorite restaurant but with that homemade touch!

Let’s talk ingredients: the stars of the show

• Potatoes: They are, of course, the foundation of this recipe. You’ll want medium-sized, unpeeled potatoes—russets work great because they hold up well during frying. They’re hearty, starchy, and crisp up nicely. If you can’t find russets, Yukon Gold or other all-purpose potatoes would work, but avoid waxy varieties like red potatoes as they might not get as crispy.
• Yogurt/Buttermilk/Sour Cream: This is where the magic begins. Coating the potato slices in yogurt or buttermilk not only adds flavor but also helps the breading stick. If you’re out of yogurt, sour cream works just as well, giving a slight tang. Pro tip: I’ve even used plain kefir when I was in a pinch, and it worked beautifully!
• Chicken breading mix: This is the secret to getting that restaurant-quality crust. I like using pre-packaged breading mixes for convenience, but feel free to make your own with a mix of flour, spices, and breadcrumbs if you’re feeling ambitious. The seasoning in the mix gives the potatoes a nice kick without being overpowering.
• Paprika: Adding a bit of paprika to the breading mix isn’t essential, but it does give the potatoes an extra layer of flavor and a pop of color. If you’re out of paprika, you can use chili powder or even smoked paprika for a deeper, smokier flavor.
• Oil for frying: Go for an oil with a high smoke point like canola, vegetable, or peanu

Kitchen gear: what you need (and what you can totally skip)

To make Mojo Potatoes, you really don’t need any fancy gadgets, but there are a few essentials that make the process easier:

• A large pot: This will be for boiling the potatoes, so make sure it’s big enough to hold the water and potatoes without overflowing.
• A colander: Trust me, you’ll want this for draining the boiled potatoes quickly.
• A large frying pan: A wide, heavy-bottomed skillet works best here. The key is to have enough oil to shallow fry the potatoes, so you want a pan with enough surface area.
• A slotted spoon or tongs: To carefully remove the potatoes from the hot oil once they’re crispy and golden.
• Paper towels or a wire rack: After frying, you’ll need to let the excess oil drain off. I usually use paper towels, but a wire rack over a baking sheet works if you’re avoiding extra waste.

Step-by-step: how to make perfect Mojo Potatoes

1. Boil the potatoes: Start by bringing 4 cups of water to a boil in a pot. While that’s heating up, cut your unpeeled potatoes into ¼-inch thick slices. Don’t worry if they’re not perfectly uniform—just try to keep them roughly the same size so they cook evenly.
2. Blanch the potatoes: Once the water is boiling, toss in the tablespoon of rock salt (this adds a bit of seasoning to the potatoes from the inside). Add your sliced potatoes and let them cook for about 3 minutes. You don’t want them fully cooked—just parboiled. This step helps give the potatoes that soft interior while allowing them to hold their shape when fried.
3. Cool and coat: Drain the potatoes using a colander and let them cool slightly. You want them cool enough to handle but still warm so they absorb the yogurt. Once they’re cool, toss them in a bowl with the yogurt (or buttermilk or sour cream). Give them a good toss to ensure each slice is evenly coated.
4. Batter time: Mix your chicken breading mix and paprika in a shallow dish. Then, take each yogurt-coated potato slice and dredge it in the breading mixture. Make sure it’s completely covered but shake off any excess to prevent clumping.
5. Fry to golden perfection: Heat about 1-2 cups of oil in your frying pan over medium heat. To test if the oil is ready, drop a small piece of potato in—it should sizzle immediately. Carefully add your potato slices to the hot oil in batches (don’t overcrowd the pan) and fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain and serve: Once fried, transfer the potatoes to a paper towel-lined plate to drain off any excess oil
7. Serve them while they’re hot, and trust me, you won’t be able to stop at just one!

Variations to try: make them your own!

• Gluten-free: Swap the chicken breading mix for a gluten-free flour blend or crushed gluten-free crackers. They’ll still turn out crispy and delicious!
• Vegan twist: Use plant-based yogurt or a light coconut milk instead of dairy, and make sure your breading mix is free from animal products. The result is just as tasty, and you won’t even miss the dairy!
• Spicy Mojo Potatoes: Add a dash of cayenne pepper or chili flakes to the breading mix for a fiery kick.
• Herb-infused: Mix in some dried herbs like rosemary or thyme into the breading for a more earthy, aromatic flavor.
• Baked option: If you’re not a fan of frying, you can bake the breaded potato slices at 425°F for about 20-25 minutes. They won’t be as crispy, but they’ll still be super delicious.

How to serve: hosting made easy

If I’m serving these for guests, I love to arrange them in a rustic basket lined with parchment paper. They look great piled up, all golden and crisp, especially when paired with a small ramekin of gravy or a side of ketchup. For a bit of extra color, sprinkle them with some freshly chopped parsley or even a dusting of parmesan cheese.

Mojo Potatoes pair well with almost anything—burgers, fried chicken, or even just as a snack on their own. They’re versatile enough to be served as a casual appetizer or alongside a more formal main dish.

Leftovers? Here’s how to store and reheat them

If you somehow end up with leftovers (though, honestly, it rarely happens), you can store these in an airtight container in the fridge for up to two days. To reheat, I recommend popping them in a preheated oven at 375°F for about 10 minutes to crisp them back up. Avoid microwaving—they’ll just turn soggy, and no one likes a soggy Mojo Potato!

Adjusting for serving size

This recipe makes enough Mojo Potatoes to serve about 4 people, but if you’re feeding a crowd, it’s easy to double or triple. Just keep in mind that you’ll need to fry in batches to avoid overcrowding the pan. If you scale down, halve the ingredients, but keep an eye on the potatoes when frying—they may cook a bit faster in smaller batches.

Troubleshooting: the most common pitfalls

If your potatoes aren’t getting crispy, it’s likely the oil temperature isn’t hot enough. Make sure it’s at the right heat before adding the potatoes (medium heat works best). Also, don’t overcrowd the pan, or the temperature will drop, and your potatoes will turn out soggy.

If the breading isn’t sticking well, make sure the potatoes are well-coated in yogurt or buttermilk. It acts like glue for the breading, so don’t skip that step!

Give these Mojo Potatoes a try!

There’s nothing quite like homemade Mojo Potatoes. With their golden, crispy exterior and soft, flavorful interior, they’re a crowd-pleaser that’ll disappear fast. Whether you’re serving them as a side dish or enjoying them on their own, I promise this recipe will hit the spot every time. So go ahead—grab some potatoes, heat up the oil, and let the magic happen. And don’t forget to experiment with your own twists—who knows, you might stumble upon the next great variation!

Frequently Asked Questions

Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes add a slightly different texture and sweetness, but they fry up beautifully. Just keep an eye on them—they tend to cook a bit faster.

Q: Can I bake these instead of frying?
A: Yes! For a lighter version, bake the breaded potatoes at 425°F for 20-25 minutes, flipping halfway through. They’ll be a bit less crispy, but still delicious.

Q: Do I have to peel the potatoes?
A: Nope! I prefer leaving the skin on for extra texture, but if you’re not a fan of potato skins, feel free to peel them.

Q: What’s the best type of oil for frying?
A: Canola, vegetable, or peanut oil are all great choices. They have a high smoke point and won’t overpower the flavor of the potatoes.

Q: How do I know when the oil is hot enough for frying?
A: Drop a small piece of bread or a potato slice into the oil. If it sizzles immediately, your oil is ready to go!

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