Mojo Potatoes Recipe

There’s just something about fried potatoes that gets everyone excited, right? But let me tell you, when I first tried making Mojo Potatoes at home, I was hooked! These crispy, perfectly seasoned slices have a slightly crunchy coating and a soft, flavorful center. It’s the kind of snack that transports me back to those casual weekends spent with friends at our favorite diner, where these were always the must-have side dish to go with our burgers or fried chicken.

But making them at home is something else. Not only do you get to tweak the flavors to your liking (hello, paprika!), but they’re surprisingly easy to whip up. And don’t even get me started on how much fun they are to dip into a creamy gravy or your favorite sauce. These are perfect for game nights, backyard BBQs, or just because you’re craving something crispy and comforting. So, let’s dive into the recipe and see why this is a go-to in my kitchen!

this RECIPE

My accidental love for mojo potatoes (aka how I discovered this recipe)

Funny enough, I didn’t stumble upon this recipe from an old family cookbook or even from a famous restaurant copycat. Nope, this one came about because of a grocery mix-up. One lazy Saturday, I was planning to make fried chicken for dinner when I realized I’d run out of chicken! All I had left in the kitchen were potatoes and some chicken breading mix that I’d already bought for the chicken. Not one to waste ingredients, I thought, “Why not use it on potatoes instead?” And voilà—Mojo Potatoes were born.

I wasn’t even expecting much, but the first bite had me convinced: crispy on the outside, tender on the inside, with that perfect, seasoned crunch. I’ve been making these for family gatherings ever since. And honestly, they always disappear within minutes!

A brief look at mojo potatoes’ history

Mojo Potatoes became a popular dish in the ‘70s, notably served by Shakey’s Pizza, an American pizza chain. Their popularity skyrocketed as a side dish paired with fried chicken and pizza (talk about a carb lover’s dream!). Though they’ve evolved in flavor and presentation over the years, the essence remains the same: thin potato slices, dredged in seasoned breading, and deep-fried until golden.

Interestingly, “mojo” in culinary terms often refers to a marinade or sauce, especially in Latin American or Caribbean cuisines. But here, the term stuck as these potatoes were thought to bring a little bit of magic (or “mojo”) to the table. Fun, right?

Let’s talk ingredients: getting the perfect mojo

The beauty of Mojo Potatoes is how simple the ingredient list is, yet how delicious the outcome. Here’s what you’ll need, and a few tips to make the most of them:

• Potatoes: I prefer using russet potatoes because they crisp up nicely when fried. But you can use Yukon Golds if you like a slightly creamier texture inside. Make sure to slice them evenly so they cook at the same rate.
• Yogurt or buttermilk: This acts as the binding agent for the breading mix. I like using yogurt for its slight tang, but buttermilk or even sour cream works just as well. If you’re in a pinch, milk with a squeeze of lemon can mimic buttermilk.
• Chicken breading mix: This pre-made mix saves you from having to gather a bunch of spices, and it’s designed to crisp up beautifully. But if you don’t have it on hand, mix flour with a bit of garlic powder, onion powder, paprika, and salt—it’ll do the trick!
• Paprika: I love adding paprika for an extra kick and a hint of smokiness. If you’re feeling adventurous, try smoked paprika or even cayenne for some heat.
• Oil for frying: Vegetable or canola oil works well here because of their high smoke points. I’d avoid olive oil since it burns too quickly at the temperatures needed for deep-frying.

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

You don’t need much to pull off this recipe, which is another reason I love it. Here’s the lowdown on what you should have:

• A large pot or frying pan: You’ll want something with enough depth to safely fry the potatoes without the oil splashing everywhere. If you don’t have a dedicated fryer, a deep skillet works perfectly.
• A slotted spoon or frying tongs: These are a must for safely flipping and removing the potatoes from the hot oil. (Trust me, burnt fingers are no fun!)
• A colander: After you boil the potato slices briefly, you’ll need to drain them. A colander or even a simple strainer works fine.
• Paper towels: To drain off excess oil after frying. Alternatively, a wire rack can keep them crisp without sogging up on paper towels.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Now that we’ve got everything ready, let’s start cooking!

Step 1: Parboil the potatoes

While waiting for the water to boil, slice your potatoes into ¼ inch thick rounds. The trick here is to keep the skins on—this adds texture and helps the breading stick better later.

Once your water is boiling, throw in a tablespoon of rock salt and the potato slices. Boil them for just 3 minutes (yes, that’s it!). This helps soften the inside but keeps the slices from falling apart when you fry them.

Step 2: Coat the potatoes

After draining the potatoes, let them cool for a few minutes—just until they’re comfortable to handle. Toss them in yogurt (or your chosen binding agent), making sure each slice is coated. Don’t skimp on this part—the coating helps the breading stick and adds that extra bit of flavor.

Step 3: Bread and fry

Heat up your oil in a frying pan (medium heat is perfect). While it’s heating, mix the chicken breading mix and paprika in a shallow bowl. Coat each potato slice in the breading mix. The key here is to fry the potatoes right after coating them—if they sit too long, the breading can get soggy.

Carefully fry the potato slices for 2-3 minutes per side, or until golden brown and crispy. If the oil starts getting too hot (you’ll notice the potatoes browning too quickly), lower the heat a bit.

Step 4: Drain and serve

Once fried to perfection, transfer the potatoes to a plate lined with paper towels or a wire rack. This helps keep them nice and crisp! And, of course, enjoy them while they’re still warm. Serve with your favorite dipping sauces (gravy is a classic, but ranch or even a spicy aioli works great too).

Variations and adaptations: get creative!

Want to make these even more unique? Here are a few tweaks you can try:

• Gluten-free version: Swap the chicken breading mix for a gluten-free blend or use cornmeal mixed with your favorite spices.
• Spicy twist: Add a pinch of cayenne pepper or red pepper flakes to the breading mix. If you’re really brave, a dash of hot sauce in the yogurt will spice things up even more.
• Vegan option: Use a plant-based yogurt or milk alternative to coat the potatoes, and double-check that your breading mix is vegan-friendly.
• Herb lovers’ dream: Mix in some finely chopped rosemary, thyme, or even parsley to the breading mix for an aromatic twist.

Serving up your mojo potatoes

Presentation-wise, these look best when served in a rustic basket or bowl. Line it with parchment paper for that casual, diner-style vibe. A sprinkle of chopped parsley or green onions adds a nice pop of color and freshness. Pair them with some homemade gravy, or if you’re feeling adventurous, serve with a side of zesty garlic aioli.

What to drink with mojo potatoes?

I’m all about balance, so pairing these crispy potatoes with something light and refreshing works wonders. For non-alcoholic options, iced tea or a citrusy lemonade cuts through the richness. Beer lovers? A cold lager or pale ale complements the fried goodness perfectly. And if you’re more of a wine person, a chilled white wine like a Sauvignon Blanc does the trick.

Leftovers? Here’s how to store and reheat

If you somehow manage not to eat all of these in one go (which, good luck with that), store the leftovers in an airtight container in the fridge. They’ll stay crispy for about 1-2 days. When you’re ready to reheat, avoid the microwave (it’ll turn them soggy). Instead, pop them in a 350°F oven for 10 minutes or until crispy again.

Adjusting for a crowd

If you’re cooking for a bigger group, you can easily double or triple the recipe. The only thing to keep in mind is that you might need to fry the potatoes in batches, so the oil doesn’t cool down too much. Don’t overcrowd the pan—give the potatoes some space so they fry up nice and crisp.

Wrapping things up

Mojo Potatoes are one of those recipes that’s both nostalgic and endlessly adaptable. Whether you’re serving them as a snack, side dish, or even a party appetizer, they’re guaranteed to be a hit. So go ahead, give this recipe a try, and don’t be afraid to make it your own. You’ll be amazed at how something so simple can be so satisfying!

Frequently Asked Questions

1. Can I bake the Mojo Potatoes instead of frying them?
Yes! Preheat your oven to 400°F and place the breaded potatoes on a baking sheet. Spray with oil and bake for 20-25 minutes, flipping halfway through.

2. What’s the best way to keep the coating from falling off?
Make sure the potatoes are fully coated in the yogurt or buttermilk before dredging them in the breading mix. Fry them immediately to prevent the coating from getting soggy.

3. Can I make these ahead of time?
You can prep the potato slices and coat them in yogurt a few hours ahead. Store them in the fridge, then bread and fry right before serving.

4. Do I have to peel the potatoes?
Nope! The skins add a great texture and help the coating stick better. Plus, they add a bit of fiber to the dish.

5. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add a slight sweetness and are just as delicious when fried. The method remains the same.

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