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This copycat Mojo Potatoes recipe brings back fond memories of my favorite childhood pizza nights. Crispy on the outside and tender on the inside these savory potatoes are a hit for gatherings movie nights or just when you want something deliciously nostalgic.
I first made these for a football party and now friends ask me to bring them to every get-together. The crunch always disappears fast.
Ingredients
- Medium-sized potatoes: Choose firm and smooth potatoes for the best texture
- Rock salt: Enhances flavor and helps potatoes hold their taste when boiled
- Yogurt or buttermilk or sour cream: Adds tanginess and helps the coating stick try to use whole milk varieties for best results
- Chicken breading mix: Brings the signature crispy restaurant style make sure to select a well-seasoned mix
- Paprika powder: Optional but adds a pop of smoky color look for fresh ground paprika
- Oil for frying: Use a neutral high-heat oil like canola or peanut for maximum crispiness and minimal odor
Step-by-Step Instructions
- Cut and Boil the Potatoes:
- Wash the potatoes and slice them with skins on about a quarter inch thick. Bring water to a boil in a pot add the salt then drop in the potato slices. Let them simmer for just three minutes to par-cook but keep them sturdy.
- Cool and Coat:
- Drain the hot potatoes in a colander and let them cool a few minutes until safe to handle. Place them in a bowl pour in the yogurt or buttermilk and gently toss until all sides are evenly coated.
- Heat Oil for Frying:
- In a large frying pan pour enough oil to create a three quarter inch layer. Heat on medium until a water droplet sizzles across the surface signaling it is ready.
- Bread the Potatoes:
- Mix chicken breading mix with paprika on a wide plate. Take each yogurt-coated potato slice and press both sides into the breading until well covered. The coating should cling thick for crunch.
- Fry to Golden Perfection:
- Gently lay each coated potato slice into the hot oil frying in batches. Cook about two to three minutes per side adjusting heat so the outside crisps without burning.
- Drain and Serve:
- Lift crispy potatoes from the oil and let them rest on a paper towel or rack to drain excess oil. Move to a basket or platter and serve hot ideally with creamy gravy or your favorite dip.
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You Must Know
For me the secret is always in the breading mix. I tried a dozen variations before finding the right combo that reminds me exactly of the mojos I loved as a kid. My family loves gathering in the kitchen while they fry up because the kitchen smells like a celebration.
Storage Tips
Mojo potatoes taste best fresh but if you have leftovers keep them in an airtight container in the refrigerator for up to two days. To reheat place them on a baking tray in a hot oven until crisp. Avoid microwaving if possible since that softens the coating.
Ingredient Substitutions
If you cannot find a chicken breading mix try making your own with flour garlic powder onion powder salt pepper and a bit of cornmeal. Greek yogurt works well in place of buttermilk or sour cream. For a vegetarian option use vegetable broth powder in your breading instead of chicken flavored mix.
Serving Suggestions
These are excellent alongside pizza burgers or as the main finger food for parties. Offer with ranch gravy or chipotle mayo for dipping. For a simple meal I sometimes toss the fresh mojo potatoes onto a green salad for crunch.
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Cultural Context
Mojo potatoes became famous thanks to Shakey’s Pizza Parlour in California and quickly spread to home kitchens. The recipe reflects the American tradition of hearty sharable sides with bold seasonings harkening back to the golden days of classic pizzerias.
Frequently Asked Questions
- → How do I get the crispiest coating?
Make sure to dry the potatoes after boiling and coat them generously with breading mix. Fry in hot oil without overcrowding the pan for the best crunch.
- → Can I use a different breading mix?
Yes, you can opt for seasoned flour or a homemade blend of flour, cornstarch, and spices if you prefer not to use a chicken breading mix.
- → Is it necessary to leave the skin on the potatoes?
Leaving the skin on provides extra texture and flavor, but you may peel the potatoes if you prefer a smoother bite.
- → What dips work well with these potatoes?
Classic gravy is traditional, but ranch, spicy mayo, or sour cream-based dips are also excellent choices.
- → Can I bake instead of fry?
Baking is possible; arrange breaded slices on a lightly oiled tray and bake at high heat, turning once until golden and crisp.
- → Can I prepare these ahead of time?
You can pre-coat the slices, refrigerate for up to a day, and fry just before serving for the freshest results.