Crispy Mojo Potatoes
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.
Servings: 4 servings
Fried Chicken Breading Mix (See Tip 1)
- 1 1/4 cups (6.25 ounces) all-purpose flour
- 1/2 cup (4 ounces) cornstarch (See Tip 2)
- 2 teaspoons Kosher salt (See Tip 3)
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 pound russet potatoes (See Tip 4)
- Peanut oil for frying (See Tip 5)
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.
Scrub skins of potatoes. Slice off the ends of the potatoes and discard. With a sharp knife, slice the potatoes into 1/4-inch slices. (See Tip 6)
While the potato slices are still damp, add 5 to 6 slices to breading mixture in Ziploc bag. Shake to coat. Remove from breading to a piece of parchment paper or large baking pan. Repeat with remaining potatoes.
Dip coated 5 to 6 coated potatoes in egg white/milk mixture; add to breading mixture in Ziploc bag. Toss to coat; remove to parchment paper or large baking pan. Repeat with remaining potatoes.
Heat oil in large skillet over medium to medium-high heat to 350°F. Fry batches of potatoes 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)
- 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 3/4 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 1/4-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.
Calories: 323kcal | Carbohydrates: 68g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1198mg | Potassium: 593mg | Fiber: 3g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg