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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
