Easy Crispy Mojo Potatoes - Shakey's Copycat
Mojo Potatoes are amazingly crispy and crunchy on the outside and fluffy on the inside. Mojos were made famous some years ago by Shakey's Pizza. They are a snap to make and are perfect for a game day appetizer, a side dish or anytime when you're craving deliciousness.
Ingredients
Fried Chicken Breading Mix (See Tip 1)
- 1 ¼ cups (6.25 ounces) all-purpose flour
- ½ cup (4 ounces) cornstarch (See Tip 2)
- 2 teaspoons Kosher salt (See Tip 3)
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
Wet Dip
- 1 egg white
- ½ cup milk
Potatoes
- 1 pound russet potatoes (See Tip 4)
- Peanut oil for frying (See Tip 5)
Instructions
Fried Chicken Breading Mix
- Combine flour, cornstarch, salt, paprika, onion powder, garlic powder, basil, oregano, thyme, and pepper in a gallon Ziploc bag. Seal bag; shake to combine ingredients. Set aside.
Wet Dip
- Whisk together egg white and milk in a small bowl. Set aside.
Potatoes
- Scrub skins of potatoes. Slice off the ends of the potatoes and discard. With a sharp knife, slice the potatoes into ¼-inch slices. (See Tip 6)
- While the potato slices are still damp, add 5 to 6 slices to the breading mixture in a Ziploc bag. Shake to coat. Remove from the breading to a piece of parchment paper or large baking pan. Repeat with remaining potatoes.
- Dip 5 to 6 coated potatoes in egg white/milk mixture; add to breading mixture in a Ziploc bag. Toss to coat; remove to parchment paper or large baking pan. Repeat with remaining potatoes.
- Heat oil in a large skillet over medium to medium-high heat to 350°F. Fry batches of potatoes for 3 to 4 minutes per side until golden brown. Drain on paper towels. Sprinkle salt on potatoes while still hot. Repeat with remaining potatoes.
- Yield: 4 servings. (See Tip 7)
Tips/Notes
- You can use store-bought fried chicken breading mix rather than making your own.
- You might think that cornstarch is an odd ingredient in the breading mix. However, it significantly enhances the crispiness of the potatoes.
- If you use regular table salt, reduce the amount to 1 ¾ teaspoons.
- Russet potatoes work best with this recipe because of their starchy content.
- May also use vegetable oil in place of the peanut oil. I typically use about 2 cups in a 12-inch skillet.
- I've found that ¼-inch is the perfect size for the Mojos. Any thinner, and they become like a potato chip. Any thicker, and they lose some of their amazing crunchiness.
- Crispy Potato Mojos make an amazing side dish or appetizer. I like to serve ketchup, Ranch dressing, and/or sour cream on the side for dipping.
Nutrition
Calories: 323kcalCarbohydrates: 68gProtein: 9gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 1198mgPotassium: 593mgFiber: 3gSugar: 3gVitamin A: 419IUVitamin C: 6mgCalcium: 62mgIron: 3mg
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