If you’ve ever craved a snack or side dish that’s golden, crispy on the outside, and tender on the inside, mojo potatoes are the answer. These irresistible potato slices, coated in a flavorful batter and fried to perfection, have become a beloved treat, especially popularized by places like Shakey’s Pizza. Wondering how to make mojo potatoes yourself? Let’s dive into a simple, step-by-step guide that will have you frying up these tasty bites in no time!
What Are Mojo Potatoes?
Mojo potatoes are thinly sliced potatoes, seasoned and coated in a batter or breading, then deep-fried until crispy and golden. The name “mojo” hints at the bold, savory seasoning that makes these potatoes stand out. They’re perfect as a snack, appetizer, or side dish to accompany your favorite meals.
Ingredients You’ll Need
– Large potatoes (Russet or Idaho work best)
– Flour and/or cornstarch for coating
– Seasonings: garlic powder, paprika, salt, pepper, and optional cayenne for a little heat
– Egg whites or buttermilk/yogurt (for dipping)
– Oil for deep frying (vegetable or canola oil)
Step-by-Step Guide to Making Mojo Potatoes
1. Prepare the Potatoes
Start by washing your potatoes thoroughly to remove any dirt since you’ll keep the skin on for extra texture and nutrition. Slice them into about 1/4-inch thick rounds or wedges, depending on your preference.
2. Parboil the Potato Slices
Bring a pot of salted water to a boil. Add the potato slices and cook them for about 3 minutes. This step softens the potatoes slightly so they cook evenly when fried but still hold their shape. Drain the potatoes and let them cool completely—placing them in a single layer on a baking sheet and refrigerating helps them firm up for better frying results.
3. Prepare the Batter and Seasoned Coating
In one bowl, whisk egg whites until frothy or use buttermilk/yogurt for a tangy twist. In another bowl, mix flour, cornstarch, and your seasonings—garlic powder, paprika, salt, pepper, and a pinch of cayenne pepper if you like some spice.
4. Coat the Potato Slices
Dip each potato slice into the egg whites or buttermilk, then dredge thoroughly in the seasoned flour mixture. Shake off any excess coating to avoid clumps during frying.
5. Deep Fry to Golden Perfection
Heat oil in a deep skillet or fryer to about 350-375°F (175-190°C). Fry the coated potato slices in batches, being careful not to overcrowd the pan. Cook each side for 3 to 4 minutes or until they turn a beautiful golden brown and crispy.
Remove the potatoes with a slotted spoon and drain on paper towels or a wire rack to remove excess oil.
6. Serve and Enjoy
Sprinkle a little extra salt if needed and serve your mojo potatoes hot with your favorite dipping sauce—garlic ranch, spicy ketchup, or even a creamy aioli work wonderfully.
Tips for the Best Mojo Potatoes
– Use Russet or Idaho potatoes: Their starchy texture crisps up nicely.
– Don’t skip the parboil: It ensures the inside is tender while the outside crisps up.
– Chill before frying: Cooling the slices after parboiling helps the coating stick better.
– Maintain oil temperature: Too low, and the potatoes absorb oil; too high, and they burn quickly.
– Experiment with seasonings: Traditional mojo potatoes have garlic and paprika, but you can add herbs like thyme or a bit of cayenne for heat.
Why Mojo Potatoes Are So Popular
Mojo potatoes strike a perfect balance between crispy and soft textures, with a flavor punch from the seasoning mix. They’re easy to make, versatile, and loved by kids and adults alike. Whether as a party snack or a side for your dinner, they elevate simple potatoes into something special.
Mojo potatoes are a fun, flavorful way to enjoy potatoes that anyone can make at home with a few simple steps. Crispy on the outside, tender inside, and packed with seasoning, they’re sure to become a favorite in your kitchen!