Crispy Mojo Potatoes are the perfect blend of crunch and flavor, seasoned with a medley of spices and lightly fried to golden perfection. A popular dish often found in fast food joints, these seasoned potato wedges are irresistibly crispy on the outside and tender on the inside. This recipe uses a simple technique to achieve the ultimate crunch while packing in a savory punch of spices that elevate this side dish to a whole new level. Whether as a snack, appetizer, or side, these mojo potatoes are guaranteed to please any crowd!
Ingredients:
- 4 large russet potatoes, scrubbed (skin on)
- 2 cups buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
- Chopped parsley (optional garnish)
- Ranch or ketchup (for dipping)
Instructions:
- Prepare the Potatoes:
- Slice the russet potatoes into wedges. For consistency, aim for around 1/4 to 1/2 inch thick wedges. You can leave the skins on for extra crunch and rustic flavor.
- Marinate the Potatoes:
- In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, chili powder, black pepper, salt, and cayenne pepper (if using). Stir until well-mixed.
- Add the potato wedges to the buttermilk mixture, ensuring all are coated. Cover and refrigerate for 30 minutes to 1 hour. This marinade helps tenderize the potatoes and infuses them with flavor.
- Prepare the Dry Coating:
- In a separate bowl, mix together the flour and cornstarch. This combination ensures an extra crispy crust once fried.
- Coat the Potatoes:
- Remove the marinated potato wedges from the buttermilk mixture. Shake off excess marinade and dredge each wedge in the flour-cornstarch mixture, making sure each piece is evenly coated. Set aside on a wire rack.
- Fry the Potatoes:
- In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil to fully submerge the potato wedges.
- Fry the potato wedges in batches for 3-5 minutes or until golden brown and crispy. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggier potatoes.
- Once fried, place the wedges on paper towels to drain excess oil.
- Serve:
- Garnish with chopped parsley if desired and serve hot with your favorite dipping sauce, such as ranch or ketchup.