Shakey’s Mojo Potatoes Crunchy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium potatoes, washed and unpeeled
02 -
1 litre water
03 -
1 tablespoon rock salt
04 -
250 millilitres yogurt or buttermilk or sour cream
05 -
1 packet chicken breading mix (approximately 120 grams)
06 -
1 teaspoon paprika powder, optional
07 -
250–500 millilitres vegetable oil for frying
# Instructions:
01 -
Cut unpeeled potatoes into slices 6 millimetres thick while bringing water to a boil in a pot over medium heat.
02 -
Once water is boiling, dissolve rock salt, add potato slices, and blanch for 3 minutes. Drain well and allow to cool slightly.
03 -
Transfer cooled potato slices to a bowl and toss thoroughly with yogurt, buttermilk, or sour cream until all surfaces are coated.
04 -
In a wide bowl, combine chicken breading mix with paprika powder if using.
05 -
Individually dredge each yogurt-coated potato slice in the breading mix, ensuring all sides are evenly covered.
06 -
Heat oil in a large frying pan to approximately 180°C, ensuring oil is about 2 centimetres deep. Carefully place breaded potatoes in the hot oil and fry 2–3 minutes per side until golden brown, adjusting heat as needed.
07 -
Remove fried potatoes and place on a plate lined with paper towels or a dripping rack to drain excess oil. Serve hot, arranged in a basket or serving dish, accompanied by preferred dipping sauce.
# Notes:
01 -
Ensure oil is sufficiently hot before frying to prevent potatoes from absorbing excess oil.
02 -
Blanching potatoes before frying ensures a crispy exterior and tender interior.