Mojo Potatoes Recipe

Table of Contents

Description

Mojo Potatoes are crispy, seasoned potato wedges coated in a spiced batter and deep-fried to golden perfection. Inspired by the famous Shakey’s Mojo Potatoes, these are crunchy on the outside and tender inside. They make a great side dish, snack, or party appetizer.

Ingredients

For the Potatoes:

3 large russet potatoes (or any starchy potatoes)
Water for boiling
1 teaspoon salt

For the Batter:

1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon cayenne pepper (optional, for heat)
1 egg (for binding)
1 cup milk (or buttermilk for richer flavor)

For Frying:

Vegetable oil (for deep frying)

Instructions

Step 1: Prepare the Potatoes

Wash and scrub the potatoes thoroughly. No need to peel them.
Cut the potatoes into thick, even wedges.
Boil water in a pot and add salt. Parboil the potatoes for 5-7 minutes until slightly tender but not fully cooked.
Drain and let them cool.

Step 2: Make the Batter

In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper.
In another bowl, whisk together the egg and milk.
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. The consistency should be thick enough to coat the potatoes but not too runny.

Step 3: Fry the Mojo Potatoes

Heat oil in a deep pan or fryer to 350°F (175°C).
Dip each potato wedge into the batter, ensuring an even coating.
Carefully place them in the hot oil and fry for 3-5 minutes or until golden brown and crispy.
Remove and drain on a wire rack or paper towel.

Step 4: Serve

Serve hot with ranch dressing, cheese sauce, or ketchup.

Notes & Tips

✅ Potato Choice: Russet potatoes work best because they hold their shape well and become crispy when fried.
✅ Parboiling Tip: Don’t overcook the potatoes when boiling, or they’ll become too soft to fry.
✅ Batter Consistency: If the batter is too thick, add a bit of milk. If too runny, add more flour.
✅ Oil Temperature: Use a thermometer to keep the oil at 350°F; too hot will burn them, too cool will make them greasy.
✅ Air Fryer Option: Cook at 400°F (200°C) for 15-18 minutes, flipping halfway through.

Servings & Nutritional Info

Servings: 4-5

Per Serving:

Calories: 320 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 12g
Fiber: 4g
Sodium: 400mg

Health Benefits

🥔 Potatoes provide essential nutrients like vitamin C, B6, and potassium.
🔥 Paprika & Garlic Powder add antioxidants and anti-inflammatory benefits.
💪 Egg & Milk provide protein and calcium.
⚡ Cornstarch makes them crispier with less oil absorption compared to just flour.

Q&A Section

🔹 Q: Can I make Mojo Potatoes ahead of time?
✔️ Yes! After parboiling, store them in the fridge and fry when needed.

🔹 Q: Can I use a different flour?
✔️ Yes, you can use rice flour for extra crispiness or whole wheat flour for a healthier version.