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How to make MOJO POTATOES Recipe

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Crispy on the outside and tender inside, Mojo Potatoes are an irresistible snack or appetizer, famously popularized by Shakey’s Pizza. These golden-brown delights are perfect for gatherings, parties, or simply as a comfort snack. The recipe recreates the addictive texture and flavor, accompanied by a creamy dipping sauce to complete the experience. Let’s dive into the detailed steps to make these mouthwatering potatoes at home.

Ingredients (Serves 4-6)

For the Mojo Potatoes

  • 500-600 grams russet potatoes – Thoroughly rinsed, scrubbed, and patted dry. Sliced into ½-inch thick rounds.
  • 1 large egg – Beaten, to help the coating stick.
  • 25 ml milk – To combine with the egg for the wet mixture.

For the Spice Blend

  • ½ cup all-purpose flour – For a crispy coating.
  • ½ cup cornstarch – Adds an extra crunch to the batter.
  • ½ teaspoon salt – Balances and enhances the flavor.
  • ¼ teaspoon smoked paprika – Adds a subtle smoky flavor.
  • ¾ teaspoon garlic powder – Provides an aromatic depth.
  • 1¾ tablespoons onion powder – Intensifies the savory notes.
  • ½ teaspoon dried thyme – Adds an herby freshness.
  • ¼ teaspoon ground black pepper – For a mild spice.
  • ½ teaspoon cayenne pepper – Adds a touch of heat.

For the Dip

  • ½ cup mayonnaise – Creamy and rich base for the dip.
  • ¼ teaspoon garlic powder – Enhances the dip’s depth of flavor.
  • ½ teaspoon lemon juice – Adds brightness and tanginess.
  • Pinch of salt and pepper – To taste.

For Frying

  • Oil for deep frying – Vegetable oil or canola oil works well.

Instructions

Step 1: Prepare the Potatoes

  1. Start by thoroughly rinsing and scrubbing the potatoes to remove dirt.
  2. Pat them dry using a kitchen towel.
  3. Slice the potatoes into ½-inch thick rounds to ensure they cook evenly and retain their soft interior while becoming crispy on the outside.
  4. Set the sliced potatoes aside.

Step 2: Prepare the Wet Mixture

  1. In a mixing bowl, beat one large egg until smooth.
  2. Add 25 ml of milk and whisk together to create the wet batter. This mixture will help the flour coating adhere better to the potatoes.

Step 3: Prepare the Spice Coating

  1. In a separate large bowl, combine the all-purpose flour, cornstarch, salt, paprika, garlic powder, onion powder, thyme, black pepper, and cayenne pepper.
  2. Mix all the dry ingredients thoroughly to ensure an even spice distribution.

Step 4: Coat the Potatoes

  1. Take a potato slice and dip it into the wet mixture, ensuring it’s fully coated.
  2. Immediately dredge the wet slice in the spice coating, pressing lightly to make sure the coating sticks well. Shake off any excess.
  3. Place the coated potato slice on a plate.
  4. Repeat the process with the remaining potato slices.
  5. Allow the coated potatoes to rest for 10 minutes. This resting period helps the coating adhere better and ensures crispiness during frying.

Step 5: Heat the Oil

  1. In a deep frying pan, pour enough oil to submerge the potato slices. Heat the oil to about 160°C (320°F).
  2. If you don’t have a thermometer, dip a wooden chopstick into the oil. If small bubbles form around the stick, the oil is hot enough for frying.

Step 6: Fry the Potatoes

  1. Carefully place a few potato slices into the hot oil. Avoid overcrowding to maintain an even temperature and ensure crispness.
  2. Fry the slices for 2-3 minutes or until they turn a light golden brown.
  3. If they are browning too quickly, slightly lower the heat.
  4. Once done, transfer the potatoes to a cooling rack or paper towel-lined plate to drain excess oil.
  5. Repeat the process until all potato slices are fried.
See also  Angel Chicken Rice

Step 7: Second Fry for Extra Crispiness

  1. Once the first frying is complete, increase the oil temperature slightly to around 170°C (340°F).
  2. Re-fry the potato slices for an additional 30-40 seconds to enhance their crispiness.
  3. Transfer them back to the cooling rack to drain and cool slightly. This double-frying method ensures an ultra-crispy exterior.

Step 8: Prepare the Dip

  1. In a small bowl, combine the mayonnaise, garlic powder, lemon juice, and a pinch of salt and pepper.
  2. Mix well until smooth and creamy.
  3. Adjust the seasoning to taste. Chill the dip in the fridge while finishing the potatoes for a refreshing contrast to the crispy potatoes.

Step 9: Serve

  1. Arrange the crispy mojo potatoes on a serving plate.
  2. Serve them warm with the prepared dipping sauce on the side.
  3. Garnish with a sprinkle of salt or a pinch of extra paprika for added color and flavor.
  4. Enjoy every crispy, flavorful bite!

Cooking Tips

  • Choose the Right Potato: Russet potatoes are ideal due to their starchy texture, which results in a crispier exterior.
  • Uniform Slices: Ensure even slicing for consistent cooking and to avoid undercooked centers.
  • Resting Time: Letting the coated potatoes rest for 10 minutes before frying helps the batter adhere better and enhances crispness.
  • Oil Temperature: Use a thermometer for accurate oil temperature. If the oil is too hot, the coating will burn before the inside cooks.
  • Double Fry for Crispiness: The second fry is essential for achieving an extra-crispy crust that stays crunchy longer.
  • Drain Properly: Always drain fried foods on a cooling rack to prevent sogginess from residual oil.

Substitutions and Variations

  • Spice Variations: Substitute cayenne pepper with chili powder for a different heat profile, or omit it entirely for a milder taste.
  • Dips: Try pairing the potatoes with ranch, spicy aioli, or sour cream for variety.
  • Herbs: Add dried oregano or rosemary to the spice mix for an herby twist.
  • Vegan Option: Substitute the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based mayonnaise for the dip.
  • Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.

FAQs

1. Can I bake instead of frying?
Yes, coat the potatoes as instructed, then place them on a baking sheet lined with parchment paper. Spray lightly with oil and bake at 200°C (400°F) for 25-30 minutes, flipping halfway through.

2. How can I store leftovers?
Store leftover mojo potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for the best texture.

3. Can I freeze mojo potatoes?
Yes, freeze them after the first fry. Lay them flat on a tray, freeze until solid, then transfer to a freezer bag. Re-fry straight from the freezer until crispy.

4. How can I make the dip spicier?
Add a few drops of hot sauce or a pinch of cayenne pepper to the dip for extra heat.

Nutritional Information (Per serving, approximate values)

  • Calories: 320
  • Fat: 18g
  • Carbohydrates: 32g
  • Protein: 4g
  • Fiber: 2g
  • Sodium: 350mg

Conclusion

Mojo Potatoes are a simple yet delicious snack, perfect for any occasion. With their crispy crust, tender interior, and flavorful dipping sauce, they’re guaranteed to be a hit. Whether you’re serving them at a party or enjoying them as a cozy snack, these potatoes are bound to impress. With easy customization and versatile options, this recipe can quickly become a favorite in your home. Enjoy these addictive bites and savor every crispy, flavorful moment!

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