Fresh Homemade Mojo Potatoes Recipe: Crispy Spuds to Love

Crispy golden potatoes with homemade mojo seasoning dance on the plate, promising an irresistible mojo potatoes recipe that turns ordinary spuds into a crave-worthy sensation.

These perfectly seasoned potato wedges bring zesty flavor to any meal with their crunchy exterior and tender interior.

Each bite delivers a punch of herbs and spices that wake up your taste buds.

The secret lies in the blend of garlic, herbs, and just the right amount of salt and pepper.

Preparing these potatoes feels like unlocking a culinary treasure that will have everyone asking for seconds.

You’ll want to serve these alongside grilled meats or as a standalone snack that steals the show.

Dive into this simple yet spectacular potato experience that transforms an everyday ingredient into something extraordinary.

Why Mojo Potatoes Are So Addictive

• Keeping potato skins adds an extra crunch and rustic feel, making each bite more interesting and satisfying.
• The recipe requires minimal steps and basic ingredients, perfect for home cooks wanting a delicious side dish without complicated techniques.
• These mojo potatoes work wonderfully as a snack, appetizer, or side dish that appeals to both kids and adults with their crispy exterior and soft interior.
• Easily adapt the recipe by switching up spices in the breading or trying different coating options to match your taste preferences and dietary needs.

Mojo Potato Ingredients You’ll Need

Main Ingredients:

Potatoes: Starchy tubers that form the base of this crispy and flavorful dish.

Chicken Breading Mix: A seasoned coating that provides a crunchy exterior to the potato slices.

Yogurt: A tangy coating that helps the breading adhere and adds moisture to the potatoes.

• Paprika Powder: A vibrant spice that adds color and a mild, sweet pepper flavor to the breading.
• Rock Salt: Enhances the overall taste and helps season the potatoes during the boiling process.

• Cooking Oil: Used for frying the breaded potato slices to achieve a golden and crispy texture.
• Water: Provides the liquid for boiling the potato slices and helps soften them slightly.

How to Fry or Bake Mojo Potatoes

Step 1: Prepare Potato Slices

Thoroughly wash potatoes, keeping the skin intact.

Slice potatoes into thin, even quarter-inch pieces.

The skin adds a delightful texture and extra nutrients to the dish.

Step 2: Softly Boil Potatoes

Fill a pot with water and add a generous pinch of rock salt.

Bring water to a rolling boil.

Gently drop potato slices into the water and cook for exactly 3 minutes.

Quickly drain potatoes using a colander and let them rest for a few moments.

Step 3: Create Creamy Coating

Once potatoes cool slightly, generously coat each slice with yogurt.

Ensure an even, thin layer covers each potato piece.

The yogurt helps breading stick and introduces a subtle tangy flavor.

Step 4: Craft Crispy Breading

Combine chicken breading mix and paprika in a shallow dish.

Dip each yogurt-coated potato slice into the breading mixture, thoroughly covering every surface.

Work quickly to prevent the coating from becoming soggy.

Step 5: Fry to Golden Crispiness

Heat oil in a large skillet over medium temperature.

Test oil readiness by dropping a water droplet – it should sizzle immediately.

Carefully place potato slices in the pan, frying in batches.

Cook for 2-3 minutes per side until achieving a beautiful golden-brown color.

Adjust heat to prevent burning.

Step 6: Final Touch and Serving

Transfer crispy potatoes using a slotted spoon onto a paper towel-lined plate.

Allow excess oil to drain completely.

Serve hot and enjoy the crunchy, flavorful mojo potatoes immediately.

Tips for Crispy Mojo Potatoes

• Place fried potatoes on a wire rack instead of paper towels to keep the bottom crispy and prevent sogginess.
• Mix some garlic powder or dried herbs into the breading mix for an extra punch of seasoning that makes the potatoes more interesting.
• Use a kitchen thermometer to maintain oil around 350°F for consistent, perfectly golden potato slices without burning.
• Choose thick Greek yogurt for better adherence to potato slices and a richer, tangier flavor profile that enhances overall taste.
• Let boiled potato slices air-dry for a few minutes before coating to help the yogurt and breading stick more effectively.

Best Practices for Storing Mojo Potatoes

• Transfer cooled mojo potatoes to an airtight container and store in the refrigerator for up to 3-4 days. Place a paper towel underneath to absorb excess moisture and prevent sogginess.
• Wrap individual potato slices in parchment paper, then place in a freezer-safe container or ziplock bag. Freeze for maximum 1 month to maintain crispy texture and prevent freezer burn.
• Preheat oven to 375°F. Spread potatoes on a baking sheet in a single layer and bake for 10-12 minutes, flipping halfway through. Sprinkle a little extra breading on top to restore crispiness.
• Set air fryer to 375°F, arrange potatoes in a single layer without overcrowding. Warm for 3-4 minutes, shaking basket midway to ensure even heating and restore original crunchiness.

Mojo Potato Serving Suggestions

• Flavor Fusion Companions: Zesty Dipping Sauces
• Whip up a cool ranch or tangy garlic aioli to complement the crispy mojo potatoes. These creamy sauces will balance the potato's golden crunch and add an extra layer of deliciousness.
• Beverage Buddy: Crisp Beer Pairing
• Select a light lager or wheat beer to cut through the richness of the fried potatoes. The carbonation and mild flavor will refresh your palate between bites, creating a perfect taste harmony.
• Protein Partner: Grilled Protein Sidekick
• Add grilled chicken or a light fish like tilapia to create a complete meal. The lean protein will contrast beautifully with the potato's crispy texture and provide a balanced nutritional profile.
• Freshness Booster: Citrus Salad Companion
• Toss a bright citrus salad with mixed greens, orange segments, and a light vinaigrette. The zesty, fresh elements will cut through the potatoes' richness and provide a refreshing counterpoint.

Creative Ways to Change Mojo Potatoes

• Gluten-Free Potato Delight: Replace chicken breading mix with gluten-free rice flour or cornmeal, ensuring a crispy coating for those with gluten sensitivities.
• Vegan Potato Crisp: Swap yogurt with plant-based yogurt and use a vegan-friendly breading mix made from ground nuts or chickpea flour for a dairy-free alternative.
• Low-Carb Cauliflower Option: Substitute potatoes with cauliflower slices, maintaining the same coating and frying technique for a lower-carbohydrate version that's equally crunchy.
• Baked Wellness Version: Skip frying entirely by placing breaded potato slices on a parchment-lined baking sheet, spraying with olive oil, and baking at 425°F for 20-25 minutes until crisp and golden.

FAQs

• What is the purpose of boiling potatoes for only 3 minutes?

The quick boil slightly softens the potatoes without making them mushy, which helps create a better texture for frying and ensures they cook evenly.

• Why use yogurt as a coating before breading?

Yogurt helps the breading stick to the potato slices and adds a tangy flavor that balances the richness of the fried potatoes, creating a more complex taste profile.

• Can I use a different type of breading mix?

While the recipe calls for chicken breading mix, you can substitute with seasoned breadcrumbs or flour mixed with your favorite spices to create a similar crispy coating.

• How do I know the oil is at the right temperature for frying?

Drop a small bit of water into the oil – if it sizzles immediately, the oil is ready for frying. If it doesn’t sizzle, the oil is too cool, and if it pops aggressively, the oil is too hot.

Mojo Potatoes Recipe

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4.6 from 12 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy golden mojo potatoes bring Cuban street food magic to home kitchens with irresistible seasoned potato wedges. Zesty garlic, tangy citrus, and perfectly crisped edges make this side dish an instant crowd-pleaser you’ll want to devour again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 medium-sized potatoes
• 1 packet chicken breading mix (about 1 cup)
• 1–2 cups oil (for frying)

Dairy and Seasoning:

• 1 cup yogurt (or buttermilk or sour cream)
• 1 tablespoon rock salt
• 1 teaspoon paprika powder (optional)

Liquid:

• 4 cups water

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Instructions

1. Cleanse whole potatoes thoroughly, maintaining skin for added texture. Slice into uniform quarter-inch thick medallions using a sharp knife.
2. Create a salted boiling water bath. Submerge potato slices for precisely 3 minutes, ensuring they remain slightly firm. Immediately drain using a colander and allow brief cooling period.
3. Gently coat each potato slice with yogurt, creating a thin, even layer that enhances flavor and promotes breading adhesion.
4. Combine chicken breading mix with paprika powder in a shallow container. Carefully dredge yogurt-coated potato slices, ensuring complete coverage. Work quickly to prevent coating from becoming saturated.
5. Heat cooking oil in a large skillet over medium temperature (approximately 350°F). Test oil readiness by dropping small water droplet – it should sizzle immediately. Fry potato slices in controlled batches, cooking 2-3 minutes per side until achieving golden, crispy exterior.
6. Transfer fried potatoes using slotted spoon onto paper towel-lined surface. Allow excess oil to drain, preserving crisp texture. Serve immediately while maintaining optimal temperature and crunchiness.

Notes

• Use starchy potatoes like Russet or Yukon Gold for maximum crispiness and better breading adherence.
• Pat potato slices completely dry before yogurt coating to prevent soggy breading and ensure maximum crunch.
• Control oil temperature around 350-375°F for perfect golden-brown exterior without burning or greasy texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snacks, Appetizer
• Method: Frying
• Cuisine: Cuban

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 10 mg