🥔 Mojo Potatoes Recipe
Introduction
If you’ve ever found yourself dreaming about those golden, crispy-on-the-outside, fluffy-on-the-inside Mojo Potatoesfrom Shakey’s Pizza, you’re not alone. These iconic potato slices are more than just a side dish—they’re a moment. With a perfectly seasoned coating and an addictively creamy garlic mayo dip, this homemade version brings that nostalgic bite right to your kitchen.
Why I Love This Recipe
This recipe checks every box: crispy texture, flavor-packed coating, tender potatoes, and a creamy, tangy dipping sauce that ties it all together. It’s a fantastic appetizer, party snack, or movie night treat—and best of all, it’s incredibly easy to make with pantry staples.
🛒 Ingredients
For the Mojo Potatoes:
- 500–600 grams russet potatoes (about 3 medium-sized)
- 1 large egg, beaten
- 25 ml milk
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp salt
- ¼ tsp paprika
- ¾ tsp garlic powder
- 1¾ tbsp onion powder
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ½ tsp cayenne pepper
- Neutral oil for frying (e.g., canola or vegetable oil)
For the Dip:
- ½ cup mayonnaise
- ¼ tsp garlic powder
- 1 tbsp lemon juice
🔄 Swaps and Notes
- Potatoes: Russets work best for texture, but Yukon Golds are a decent second.
- Flour/Cornstarch Ratio: This 1:1 blend gives the perfect crunch. You can use just flour, but the crisp factor may suffer.
- No Egg? Sub with 2 tbsp plain yogurt or sour cream in the wet mixture.
- Dipping Sauce: Add a dash of hot sauce or chopped herbs for variation.
👨🍳 Instructions
1. Prep the Potatoes
- Scrub and rinse potatoes well. Pat them dry.
- Cut into ½-inch thick slices—thicker than chips, thinner than wedges.
2. Make the Wet Mixture
- In a small bowl, whisk together the beaten egg and milk.
3. Prepare the Seasoned Coating
- In a larger bowl, mix flour, cornstarch, salt, paprika, garlic powder, onion powder, thyme, pepper, and cayenne.
4. Coat the Potato Slices
- Dip each slice into the wet mixture.
- Then press into the dry spice mix, ensuring each piece is well coated.
- Set aside on a wire rack for 10 minutes to let the coating adhere.
5. First Fry
- Heat oil to 160°C (320°F). Test with a wooden stick—bubbles mean it’s ready.
- Fry potatoes in batches (do not crowd the pan) for 2 minutes, until pale golden.
- Remove and drain on a rack or paper towels.
6. Final Fry for Crispiness
- Increase oil temperature slightly (about 180°C/355°F).
- Quickly re-fry for 30–45 seconds until deep golden and super crispy.
- Drain again and sprinkle lightly with salt while hot.
7. Make the Dip
- In a small bowl, stir together mayonnaise, garlic powder, and lemon juice.
- Chill until ready to serve.
8. Serve
- Serve hot Mojo Potatoes with garlic mayo dip. Add ketchup or hot sauce if desired.
🔥 Tips for Success
- Dry the potatoes thoroughly before slicing—moisture is the enemy of crispiness.
- Let the coated potatoes rest before frying to prevent the coating from falling off.
- Fry in small batches to maintain oil temperature and ensure even cooking.
- Always double fry—the first fry cooks the potato; the second crisps it up.
🍽️ Serving Suggestions and Pairings
These potatoes are incredibly versatile:
- Serve as an appetizer before a main dish like Chicken Enchiladas
- Make it a game-day platter alongside Beer Cheese Dip
- Pair with a Dorito Casserole or Sheet Pan Quesadillas
- A great sidekick for Easy Turkey Wings
🧊 Storage and Leftover Tips
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Use an air fryer or oven at 375°F for 5–7 minutes to regain crispness. Avoid microwaving—they’ll go soggy.
📚 More Recipes You Will Love
- These Chicken Enchiladas
- This Dorito Casserole
- This Beer Cheese Dip
- These Sheet Pan Quesadillas
- These Easy Turkey Wings
🧾 Final Thoughts
Whether you’re reminiscing about your favorite childhood pizza joint or just craving a satisfying snack, these Mojo Potatoes are a guaranteed crowd-pleaser. Crispy, fluffy, spicy, and dunked in zesty garlic mayo—they’re everything you want in an appetizer.
Did you try this recipe? Leave a comment and let us know how it turned out—or tag @chefmaniac on your food photos! Hungry for more? Hit that follow for fresh weekly recipes from Jason Griffith and the ChefManiac team.
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