Mojo Potatoes Recipes

MOJO POTATOES

Steps:

• Prepare the steamer. Wash the potatoes thoroughly.
• Lightly prick with fork and put in the steamer.
• Steam for 15 minutes.
• Take potatoes out from the steamer and let cool to the touch, then cut each potato into ¼" rounds.
• Heat oil to 375°F
• Stir together the flour, cayenne, paprika, garlic powder, salt and pepper in a shallow bowl or plate.
• Beat egg in another bowl, add milk, season lightly with salt and pepper.
• Dip each potato disc into the milk and egg mixture, then dredge thoroughly in the seasoned flour mixture.
• Deep-fry potatoes without overcrowding, until crisp and golden.
• Drain on paper towels and serve with fried fish or chicken. Enjoy!

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.

MOJO POTATOES

Steps:

• Preheat the oil to 375°F in a deep fryer or large pot.
• Mix the flour, salt, pepper, garlic salt, and celery salt in a shallow dish.
• Cut the potatoes into 1/4-inch slices.
• Dip the potato slices into the beaten egg and then into the flour mixture.
• Deep fry the breaded potatoes in the hot oil until golden brown, about 5 to 7 minutes.
• Serve with dressing, dipping sauce, or sour cream.

SHAKEY'S MOJO POTATOES

Steps:

• Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
• Cut each potato into 1/4" rounds.
• Heat oil to 375°F
• Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
• Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
• Deep fry wedges without overcrowding, until crisp and golden.
• Drain on paper towels and serve.

CRISPY MOJO POTATOES

Steps:

• Combine flour, cornstarch, salt, paprika, onion powder, garlic powder, basil, oregano, thyme and pepper in a gallon Ziploc bag. Seal bag; shake to combine ingredients. Set aside.
• Whisk together egg white and milk in a small bowl. Set aside.
• Scrub skins of potatoes. Slice off the ends of the potatoes and discard. With a sharp knife, slice the potatoes into 1/4-inch slices. (See Tip 6)
• While the potato slices are still damp, add 5 to 6 slices to breading mixture in Ziploc bag. Shake to coat. Remove from breading to a piece of parchment paper or large baking pan. Repeat with remaining potatoes.
• Dip coated 5 to 6 coated potatoes in egg white/milk mixture; add to breading mixture in Ziploc bag. Toss to coat; remove to parchment paper or large baking pan. Repeat with remaining potatoes.
• Heat oil in large skillet over medium to medium-high heat to 350°F. Fry batches of potatoes 3 to 4 minutes per side until golden brown. Drain on paper towels. Sprinkle salt on potatoes while still hot. Repeat with remaining potatoes.
• Yield: 4 servings. (See Tip 7)

JOJO POTATOES

Steps:

• Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender.
• Once fork tender, remove potatoes from the water or oven and allow to cool slightly.
• Preheat the oven to 425 degrees.
• Slice potatoes into 6-8 wedges each.
• Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.
• Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.
• Remove potatoes from seasoning mix, shaking/brushing off the excess flour--DO NOT SKIP THIS STEP or your potatoes will taste like flour!
• Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray.
• Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.

MOJO POTATOES

Steps:

• Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges.
• Dip potato slices into the beaten egg, then into flour mixture.
• Deep fry in hot oil (about 375 degrees) until golden brown, about 5 to 7 minutes.
• Serve with ranch dressing or sour cream.

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.