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Prep Time15 minutes
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Cook Time20 minutes
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Serv SizeYield 4-6 servings
Crispy Mojo Potatoes Just Like Shakey’s—Made at Home! 🥔✨
Ingredients
Directions
Crispy, golden, and packed with flavor—these Mojo potatoes are my homemade tribute to Shakey’s classic side. With a seasoned batter and that perfect crunch, they’re the ultimate comfort snack. Serve them hot and watch them disappear!
Wash and dry Russet potatoes. Slice into 1/4-inch-thick rounds.
In a Ziplock bag, combine 1 1/4 cups of all-purpose flour, 1/2 cup of cornstarch, 2 teaspoons of salt, 1 1/2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried basil, 1 teaspoon of dried oregano, 1/4 teaspoon of dried thyme, and 1/2 teaspoon of black pepper.
Heat a pan of canola oil to 350°F. While the oil is warming up, whisk together 1/2 cup of milk and 1 egg white in a medium bowl. Prepare a baking sheet with parchment paper. For each potato round, dip it in the flour mixture, shake off the excess, then dip it into the milk mixture, and finally return it to the bag of flour. Shake well to coat evenly, then place it on the parchment-lined baking sheet. Make sure each potato round gets a double coating.
Fry the Mojo potatoes until they’re golden brown and crispy. Meanwhile, line a baking sheet with paper towels and set a wire rack on top. Once the potatoes are done frying, transfer them to the rack to drain—this keeps them from sitting in excess oil and turning soggy.
Serve with your favorite dipping sauces. Pictured is our Habanero Ketchup —click the link for the recipe. Enjoy!
Conclusion
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Simply Organic Smoked Paprika Simply Organic Garlic Powder Simply Organic White Onion Powder Simply Organic Pure Egyptian Basil Leaf Simply Organic Oregano Simply Organic Whole Thyme Leaf Electric Stove Top, 1800W Single Burner
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