Mojo Potatoes Recipe

Introduction

Mojo Potatoes are crispy, golden-fried potato slices coated in a flavorful batter. Perfect as a snack or side dish, they pair wonderfully with your favorite dipping sauce for a delicious, crunchy bite every time.

Ingredients

• 4 cups water
• 2 teaspoons kosher salt
• 4 medium potatoes (washed)
• 1 cup plain yogurt
• 1⅓ cups chicken fry mix (breading mix)
• ¾ teaspoon paprika
• 2 pinches cayenne pepper (optional)
• 1½ cups vegetable oil (or more, for frying)
• Preferred sauce (for dipping)

Instructions

1. Step 1: Fill a pot with 4 cups of water and 2 teaspoons of kosher salt. Bring the water to a boil.
2. Step 2: While waiting, slice the washed potatoes into ¼-inch thick rounds.
3. Step 3: Add the potato slices to the boiling water and cook for about 3 minutes to parboil them. Then drain in a colander and let cool slightly.
4. Step 4: Place the cooled potato slices in a bowl and toss with 1 cup of plain yogurt until evenly coated.
5. Step 5: In a separate bowl, whisk together 1⅓ cups chicken fry mix, ¾ teaspoon paprika, and 2 pinches of cayenne pepper (if using).
6. Step 6: Dredge each yogurt-coated potato slice in the seasoned breading mixture, coating thoroughly.
7. Step 7: Heat 1½ cups of vegetable oil in a frying pan to 375°F. Fry the potato slices in small batches for 2-3 minutes on each side, until golden brown and crispy.
8. Step 8: Drain the fried potatoes on paper towels and serve warm with your preferred dipping sauce.

Tips & Variations

• For extra crispiness, double dredge the potato slices by repeating the yogurt and breading steps.
• Substitute plain yogurt with buttermilk for a tangier flavor.
• Add garlic powder or dried herbs to the breading mix for additional seasoning.
• If you don’t have a thermometer, test oil temperature by dropping a small bit of breading in; it should sizzle immediately.

Storage

Store leftover Mojo Potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispness rather than using a microwave, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Mojo Potatoes?

Yes, waxy potatoes like Yukon Gold hold their shape well, but starchy potatoes like Russets will also work and become extra crispy when fried.

Is it possible to bake instead of fry Mojo Potatoes?

While frying gives the best crunch, you can bake them on a greased sheet at 425°F for 20-25 minutes, flipping halfway through, though they will be less crispy.

Mojo Potatoes Recipe

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★★★★★

4.9 from 55 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Crispy and flavorful Mojo Potatoes feature tender potato slices coated in a spiced breading mix and fried to golden perfection. Parboiled first to ensure a soft interior, these potatoes are dipped in yogurt and seasoned breading before frying, resulting in a deliciously crunchy snack or side dish perfect for dipping.

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Ingredients

Scale 1x2x3x

Potatoes and Parboiling

• 4 cups water
• 2 teaspoons kosher salt
• 4 medium potatoes, washed and sliced into ¼-inch thick rounds

Coating and Frying

• 1 cup plain yogurt
• 1⅓ cups chicken fry mix (breading mix)
• ¾ teaspoon paprika
• 2 pinches cayenne pepper (optional)
• 1½ cups vegetable oil (or more, for frying)

Serving

• Preferred sauce for dipping

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Instructions

1. Boil Potatoes: Fill a pot with 4 cups of water and add 2 teaspoons of kosher salt. Bring the water to a rolling boil while preparing the potatoes by slicing them into ¼-inch thick rounds.
2. Parboil: Add the sliced potatoes carefully into the boiling salted water and allow them to cook for about 3 minutes. This softens the potatoes slightly without cooking through completely. Drain the potatoes in a colander and let them cool slightly to handle.
3. Dredge: Place the cooled potato slices in a large bowl and toss them with 1 cup of plain yogurt until the slices are evenly coated. In a separate bowl, whisk together 1⅓ cups chicken fry mix, ¾ teaspoon paprika, and 2 pinches of cayenne pepper if desired for some heat. Then dredge each yogurt-coated potato slice in this seasoned breading mix, pressing lightly so the coating adheres well.
4. Fry: In a frying pan, heat 1½ cups of vegetable oil (or enough for shallow frying) to approximately 375°F (190°C). Fry the coated potato slices in small batches for about 2 to 3 minutes on each side, or until they develop a golden brown, crispy crust. Use a slotted spoon or tongs to flip them carefully.
5. Drain and Serve: Once fried, transfer the potato slices to a plate lined with paper towels to absorb excess oil. Serve warm paired with your preferred dipping sauce for a tasty appetizer or side dish.

Notes

• Be sure not to over-parboil the potatoes; they should be just tender enough to cook through when fried.
• Cayenne pepper is optional and can be adjusted for desired spiciness.
• Use a thermometer to maintain oil temperature at 375°F for optimal crispiness.
• Drain fried potatoes well to keep them crispy and less greasy.
• Chicken fry mix can be substituted with any seasoned breading mix if preferred.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: mojo potatoes, fried potatoes, crispy potato slices, appetizer, snack, spiced potatoes, fried snack