Baked Mojo Fries Recipe 45

YUCCA FRIES WITH MOJO MAYO

Steps:

• 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
• 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
• 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
• Serve with the mojo mayo sauce.

ULTIMATE BAKED FRENCH FRIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Toss potatoes with vegetable oil in a large bowl. Add Parmesan cheese, garlic powder, basil, salt, and black pepper; toss to coat. Arrange seasoned potatoes on the prepared baking sheet.
• Bake in the preheated oven until fries are tender and lightly browned, 30 to 35 minutes.

MOJO FRENCH FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
• Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

SHAKEY'S FAMOUS CHICKEN & MOJOS (COPYCAT)

Steps:

• NOTE: THIS RECIPE REQUIRES A TOTAL OF 7 TABLESPOONS LAWRY'S SEASONED SALT (MAKE SURE YOU HAVE ENOUGH ON HAND BEFORE PREPARING RECIPE, OR HALVE RECIPE TO ACCOMMODATE). (STEP ONE): RINSE and blot chicken; WASH and scrub potatoes; CUT potatoes between 1/4-inch to 1/3-inch rounds (about the width of a McDonald's french fry; DISCARD potato ends.
• MIX the CHICKEN AND POTATO BRINE ingredients in a 3 quart saucepan (with an accompanying lid) until dissolved; PLACE potato slices in a smaller saucepan with an accompanying lid; POUR enough prepared brine to just cover potatoes, then cover; PLACE chicken pieces into 3 quart saucepan with remaining brine and cover; TRANSFER marination saucepans into refrigerator; MARINATE chicken and potatoes between 2-4 hours; MEANWHILE, combine the BREADING ingredients well, in a large sealable container, such as a GLAD food storage container or a Ziploc bag; BREAK up clumps with a wire whisk; SEAL the container with mixture; SHAKE well until thoroughly combined.
• REMOVE a handful of potatoes from brine; PLACE potatoes into the breading mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat until evenly and generously breaded; TRANSFER breaded potatoes onto a platter; REPEAT procedure with remaining potatoes (don't bread chicken yet).
• ADD the manufacturer's recommended amount frying oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 350°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°F, using a standard deep-fryer thermometer to gauge).
• ELEVATE and secure the deep-fryer basket; PLACE breaded potatoes into basket; LOWER basket; FRY potatoes for 2 minutes; RAISE basket to drain; USING tongs, remove hot potatoes; ADD potatoes in increments into the BREADING once again; SEAL and shake until potatoes are evenly/thoroughly coated; TRANSFER re-dredged potatoes onto previous platter to absorb breading again, until all chicken is fried.
• REMOVE 1-3 pieces chicken from brine; PLACE chicken into breading container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chicken until evenly and generously breaded; REPEAT wit remaining chicken; TRANSFER onto another platter; ALLOW breaded chicken to absorb the breading for a few minutes.
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer with basket immersed, without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time), turning once halfway through frying duration).
• FRY chicken about 13-15 minutes, until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); DRAIN chicken on paper towels; MAINTAIN frying fat temperature for each new batch until all chicken is fried; KEEP chicken warm in preheated 170°F oven.
• RAISE and secure deep-fryer basket; ADD the potatoes once again into basket; LOWER basket slowly into hot oil; FRY potatoes until golden brown and crispy, about 3 minutes.
• SERVE chicken and potatoes with desired condiments and enjoy!

BAKED MOJO FRIES RECIPE - (4/5)

Steps:

• Preheat your oven to 375º. Wash the potatoes, and dry them with paper towels. Cut each potato in half lengthwise, then cut each half lengthwise into three equal wedges, and put them in a large mixing bowl. Add the oil to the mixing bowl, reserving one tablespoon. Toss the potatoes in the oil to coat them. Combine the barbecue seasoning and corn starch in a small bowl, and mix well with a fork or small whisk. Add the seasoning and corn starch mixture to the bowl and stir the potatoes to coat them evenly. Oil a large lipped sheet pan well with the reserved oil. Pour the potatoes on the oiled pan and arrange them so that they each wedge is sitting on the skin side (cut sides up). Bake for 45 minutes, or until the fries are golden brown and crispy.

SHAKEY'S STYLE POTATO MOJOS RECIPE

Steps:

• Cut the unpeeled potatoes into thin slices, about 1/4 inch thick. If you want it to be crispy, cut them thinner. I prefer to cut it a little thicker.
• In a large frying pan, pour 2 cups oil (about one inch deep)-heat oil over medium heat. When the water sizzles across the top, you are ready to fry. While heating the oil, dip each potato slices in milk and coat with the fried chicken breading mix.
• Carefully drop potatoes into the oil right away and fry for 3 minutes on each side or until golden brown. Do not overcrowd the pan and adjust heat as necessary.
• Remove and drain on a plate with a paper towel. Serve with Mayo-ketchup dip or cheese whiz.

MOJO FRIES

Steps:

• Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
• Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
• Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.