Why You’ll Love This Recipe:
- Crispy & Flavorful: The double-coating technique ensures a crunchy exterior while keeping the inside tender.
- Customizable Seasoning: Adjust spices to suit your taste—mild, spicy, or herby, it’s up to you!
- Perfect for Sharing: These Mojo Potatoes are ideal for parties, game nights, or cozy family dinners.
Ingredients:
For the Potatoes:
- 500–600g russet potatoes , peeled, sliced into thick sticks, and dried thoroughly
- Oil , for deep frying (vegetable, canola, or peanut oil works well)
- Oil , for deep frying (vegetable, canola, or peanut oil works well)
For the Coating:
- 1 large egg
- 25ml milk
- ½ cup all-purpose flour
- ½ cup cornstarch
Spices (adjust to taste):
- ½ tsp salt
- ¼ tsp paprika
- ¾ tsp garlic powder
- 1¾ tbsp onion powder
- ¼ tsp oregano
- ½ tsp thyme
- ¼ tsp black pepper
- ½ tsp cayenne (optional, for heat)
For the Dip (Optional):
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
Instructions:
Step 1: Prepare the Potatoes
- Peel and slice the potatoes into thick sticks (about 1 cm wide).
- Pat them dry thoroughly with paper towels to remove excess moisture—this is key to achieving crispiness!
Step 2: Make the Coating Mixture
- In a shallow dish, combine the flour , cornstarch , and all the spices . Mix well to evenly distribute the seasonings.
- In a separate bowl, beat together the egg and milk until smooth.
Step 3: Coat the Potatoes
- Dip each piece of potato into the beaten egg mixture , ensuring it’s fully coated.
- Roll the potato in the flour mixture , pressing gently to adhere the coating evenly.
- Place the coated potatoes on a plate or tray while you finish the rest.
Step 4: Fry the Potatoes
- Heat oil in a deep fryer or large pot to 350°F (175°C) . Use enough oil to submerge the potatoes completely.
- Carefully lower the coated potatoes into the hot oil in small batches to avoid overcrowding. Fry for 4–5 minutes , or until golden brown and crispy.
- Remove the potatoes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining potatoes, allowing the oil to return to temperature between batches.
Step 5: Make the Dip (Optional)
- In a small bowl, whisk together the mayonnaise , lemon juice , minced garlic , and smoked paprika .
- Season with salt and pepper to taste. Adjust the lemon juice or spices as desired.
Step 6: Serve and Enjoy
- Arrange the crispy Mojo Potatoes on a serving platter.
- Serve hot with the prepared dip or your favorite condiment (ketchup, aioli, or ranch also work well!).
Tips for Success:
- Double Fry for Extra Crispiness: For restaurant-quality crunch, fry the potatoes once at 325°F (165°C) for 3–4 minutes, then increase the oil temperature to 375°F (190°C) and fry again until golden and crispy.
- Spice It Up: Add more cayenne or smoked paprika for a spicier kick.
- Storage: Leftover potatoes can be stored in an airtight container in the refrigerator for up to 2 days . Reheat in the oven at 400°F (200°C) for 5–10 minutes to restore crispiness.
- Air Fryer Option: If you prefer not to deep fry, bake the coated potatoes in a preheated air fryer at 380°F (190°C) for 15–20 minutes , shaking halfway through, until crispy.
Nutritional Information (per serving, serves 4):
- Calories: ~280
- Protein: ~5g
- Carbohydrates: ~40g
- Fat: ~12g
Enjoy these Grandma’s Classic Mojo Potatoes as a crispy, flavorful side dish that’s sure to please everyone at the table. With their bold seasoning and satisfying crunch, they’re perfect for any occasion—whether you’re hosting a party or simply craving a comforting snack!