Mojo Potatoes Recipe

There’s just something about fried potatoes, right? Crispy on the outside, tender on the inside, and perfect for dipping—what’s not to love? But if you’ve ever had Mojo Potatoes, you know they’re on a whole new level of potato goodness. These crispy, golden rounds of potato are coated in a seasoned breading, then fried to perfection. Every bite is a mix of creamy potato goodness inside and that perfectly seasoned crunchy layer outside. Whether you’re serving them as a snack, a side dish, or even for breakfast with eggs, Mojo Potatoes will win over any crowd.

I first tried these at a local fried chicken joint, and from the first bite, I knew I had to recreate them at home. It turns out, they’re surprisingly easy to make, and they’ve become a go-to in my kitchen when I’m craving something indulgent but don’t want to fuss too much. Plus, they pair with just about everything—from a plate of burgers to a big bowl of chili. Let’s get into it!

this RECIPE

🍟 The magic of homemade mojo potatoes

There’s nothing quite like making your own Mojo Potatoes at home, where you can tweak the seasonings to your liking and use the freshest ingredients. The thinly sliced potatoes are briefly boiled (just enough to soften them up), coated in a tangy yogurt mixture, and then dipped in a crispy breading before getting fried to golden perfection. The result? Crunchy, flavorful potatoes that are seriously hard to stop eating.

For me, the secret to a good Mojo Potato lies in the seasoning and that perfect balance of a creamy interior and crispy exterior. The combination of yogurt and chicken breading mix (which is already seasoned) makes things a whole lot easier. And if you want to play around with spices? You’ve got plenty of room to make these your own.

A little backstory on these crispy gems

Mojo Potatoes were made famous by fast-food chains like Shakey’s Pizza in the U.S. in the 1970s, though they seem to have their roots in Southern fried cooking. It’s no surprise—they’re fried, crispy, and deliciously comforting. Over the years, people have been customizing them with their own seasonings or breading methods, but the core idea remains the same: crispy fried potato slices with a seasoned breading that gives you that classic fried chicken flavor, without the chicken.

While you can find variations in different countries, the version we’re making today stays true to the classic fast-food style—crispy on the outside, soft in the middle, and so easy to devour by the handful!

Let’s talk ingredients: what you need and easy swaps

To whip up these crispy, crave-worthy potatoes, you only need a handful of basic ingredients:

• Potatoes: Any good frying potato will work, but I recommend medium-sized russet potatoes for the perfect balance of starchiness and flavor. If you’re out of russets, Yukon Golds work too! Just be sure to keep the skins on for extra texture and flavor.
• Yogurt, buttermilk, or sour cream: This helps the breading stick to the potatoes and adds a slight tang to balance out the richness of the fry. Yogurt is my personal go-to, but if you’re in a pinch, buttermilk or sour cream will do the trick just as well.
• Chicken breading mix: This makes things super easy because it’s already seasoned! But if you don’t have any on hand, you can mix together equal parts flour and cornstarch, add in your favorite seasonings (paprika, garlic powder, onion powder, and a bit of salt and pepper) and get a similar effect.
• Paprika powder: This is optional, but I love the subtle smokiness it adds to the breading mix. Smoked paprika is a good upgrade if you have it!
• Oil for frying: Vegetable or canola oil works great here because they have a high smoke point and a neutral flavor. No need to deep-fry—just enough oil to cover the bottom of the pan is perfect.

Kitchen gear: what you’ll need

Nothing fancy here, just the basics! But here are a few essentials that will make the frying process easier:

• Large frying pan: You’ll want a pan with a wide surface area so you can fry multiple potato slices at once. A heavy-bottomed pan like cast iron works best to maintain heat.
• Slotted spoon or tongs: For carefully flipping and removing the hot potatoes from the oil. A spider skimmer works too!
• Colander: To quickly drain your boiled potatoes.
• Paper towels or a wire rack: For draining excess oil after frying.

If you don’t have a slotted spoon, no worries—tongs work just fine. And if you’re low on oil or prefer to bake these, I’ve got tips on that below.

Step-by-step: the foolproof method for perfect mojo potatoes

Now, let’s get into how to make these bad boys. Here’s a step-by-step breakdown:

1. Prep your potatoes: Start by washing the potatoes well (since you’re keeping the skin on) and cutting them into ¼-inch thick slices. I like mine with the skin on for extra texture, but if you prefer skinless potatoes, go ahead and peel them.
2. Boil them lightly: Bring 4 cups of water to a boil, and toss in a tablespoon of rock salt. Add the sliced potatoes and cook for just 3 minutes—no longer! This softens them slightly without making them mushy. Drain them using a colander and set them aside to cool for a few minutes.
3. Coat the potatoes: Once they’ve cooled a bit, toss the potato slices in yogurt (or your preferred coating). You want a thin but even layer on each potato. This is what helps the breading stick and adds a slight tangy flavor to balance the richness of the fry.
4. Breading time: In a shallow dish, mix together the chicken breading mix with the paprika powder. Take each yogurt-coated potato slice and dredge it in the breading mixture until fully coated. Don’t let them sit too long after breading or the coating will get soggy.
5. Fry to golden perfection: Heat your oil in a large pan over medium heat. You’ll know it’s ready when you drop a bit of water in the pan and it sizzles. Fry the potatoes in batches for about 2-3 minutes per side, or until golden and crispy. Adjust the heat as necessary to avoid burning!
6. Drain and serve: Once the potatoes are fried, use a slotted spoon or tongs to transfer them to a paper towel-lined plate or wire rack to drain any excess oil.

Now comes the best part—eating them! But before you dig in, let me tell you about some variations you can try.

Get creative with variations and swaps

• Baked Mojo Potatoes: If you’re not in the mood to fry, you can totally bake these! After coating them in yogurt and breading, place them on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for about 20 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll still be delicious.
• Spicy mojo potatoes: Add a teaspoon of cayenne pepper or chili powder to the breading mix for a spicy kick. I tried this once when I was craving something with a little heat, and it was an instant hit.
• Vegan version: Use a plant-based yogurt and make your own breading mix with flour, cornstarch, and seasonings. For the dipping sauce, try a dairy-free ranch or spicy ketchup.
• Seasonal veggies: Swap out the potatoes for zucchini, eggplant, or sweet potatoes when they’re in season. Sweet potato mojos are a little softer but oh-so-sweet and crispy on the outside!

Serving ideas to impress your guests

When serving these beauties, I like to arrange them in a basket or on a serving dish with a little sprinkle of fresh parsley for color. They pair beautifully with gravy (you can use store-bought if you’re in a hurry) or homemade ranch dip.

If you’re looking for the ultimate combo, serve them alongside fried chicken or grilled burgers. They’re also amazing with scrambled eggs for a killer brunch side!

Drinks to wash it down

When it comes to drink pairings, my personal favorite is a cold beer—something light like a lager or pilsner works best. If you’re not a beer person, a crisp, dry white wine (like a Sauvignon Blanc) is also a good choice. For non-alcoholic options, iced tea or lemonade offer a refreshing contrast to the rich, crispy potatoes.

Storage and reheating tips

Leftover Mojo Potatoes? Lucky you! They keep pretty well in the fridge for about 2 days. To reheat, just pop them in the oven at 350°F (175°C) for 10 minutes or so until they’re crisp again. Avoid microwaving—they’ll get soggy. If you’re short on time, an air fryer will work wonders to bring back their crispiness.

Scaling the recipe for a crowd

If you’re cooking for a big group, it’s easy to scale this recipe. Just make sure you’ve got enough space in the pan to fry in batches without overcrowding. You might also need to add more oil between batches. When scaling up, the breading can sometimes get a bit clumpy, so give it a stir now and then to keep it evenly mixed.

Common pitfalls (and how to avoid them)

One common issue with frying these is the coating falling off. The key here is to make sure the potatoes are well-coated in yogurt and to bread them right before frying. Another issue is soggy potatoes—be sure to drain them well after boiling, and don’t overcrowd the pan while frying, or they’ll steam instead of crisp up.

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If you’re looking for the perfect snack or side dish, these Mojo Potatoes are a must-try. They’re crispy, flavorful, and surprisingly easy to whip up. Give them a try, and feel free to make them your own with different spices or dips. Happy frying!

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