Mojo potatoes are a classic favorite, known for their irresistible crispy coating and tender interior. These seasoned potato wedges are coated in a flavorful batter and deep-fried to perfection, making them a perfect side dish or snack. With a blend of herbs, spices, and a crunchy exterior, this recipe will have everyone coming back for more. Whether served with a creamy dip or as part of a meal, these crispy mojo potatoes are a crowd-pleaser!
Ingredients:
- 4 large russet potatoes, scrubbed clean
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal
- 2 eggs, beaten
- 1 cup milk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for a spicy kick)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Instructions:
- Prepare the Potatoes:
Cut the potatoes into thick wedges, leaving the skin on for extra texture. Parboil the potatoes in salted water for about 5 minutes until slightly tender but still firm. Drain and set aside to cool. - Prepare the Breading Station:
In one bowl, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, oregano, salt, and black pepper. In another bowl, whisk together the eggs and milk. - Coat the Potatoes:
Dip each potato wedge into the egg mixture, ensuring it’s fully coated. Then, dredge the potato in the flour mixture, pressing lightly to ensure the breading adheres. Shake off any excess flour. - Fry the Potatoes:
Heat about 2 inches of vegetable oil in a large frying pan over medium heat until it reaches 350°F (175°C). Fry the potato wedges in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and crispy. - Drain and Serve:
Remove the potatoes from the oil and place them on a paper towel-lined plate to drain any excess oil. Season with a pinch of salt while still hot. - Serve:
Serve your crispy mojo potatoes with your favorite dipping sauce like ranch, aioli, or ketchup, and enjoy!