Grandma’s Classic Mojo Potatoes is a timeless dish that brings comfort and flavor to any table. Crispy on the outside and tender on the inside, these potatoes are infused with a zesty mojo marinade that gives them a tangy, garlicky burst of flavor. Passed down through generations, this recipe uses simple ingredients to deliver bold results.
Whether served as a hearty side dish, a party appetizer, or a flavorful snack, Grandma’s mojo potatoes never fail to satisfy. The secret lies in the perfectly balanced marinade and the technique of parboiling before frying or baking, ensuring a crispy golden crust and a fluffy center. This dish has a nostalgic charm and a delicious taste that speaks of home, warmth, and tradition. Ideal for family dinners, potlucks, or just to relive a cherished memory, this recipe is a true crowd-pleaser that has stood the test of time.
Ingredients
- 5 large russet potatoes, scrubbed and cut into thick wedges
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Oil for frying or baking spray if baking
Instructions
1. Prepare the Potatoes
Wash the potatoes thoroughly and cut them into thick wedges. Do not peel them to retain texture and flavor. Boil them in lightly salted water for 10 minutes or until just tender. Drain and set aside to cool slightly.
2. Make the Mojo Marinade
In a mixing bowl, combine olive oil, minced garlic, lemon juice, white vinegar, oregano, cumin, paprika, chili powder, salt, and black pepper. Mix well until all the ingredients are blended into a smooth, aromatic marinade.
3. Marinate the Potatoes
Place the slightly cooled potato wedges into a large bowl or resealable bag. Pour the mojo marinade over the potatoes, ensuring each piece is well coated. Cover and let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
4. Choose Your Cooking Method
To Fry:
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add the marinated potatoes in batches and fry until golden brown and crispy, about 5–7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
To Bake:
Preheat the oven to 425°F (220°C). Arrange the marinated potatoes on a baking sheet lined with parchment paper. Spray lightly with cooking spray. Bake for 30–35 minutes, flipping halfway through, until crispy and golden brown.
5. Serve and Garnish
Transfer the hot mojo potatoes to a serving platter. Sprinkle chopped fresh parsley over the top for a touch of color and added freshness. Serve with your favorite dipping sauce like ranch, aioli, or spicy ketchup.
6. Tips for Perfect Mojo Potatoes
- Boiling the potatoes before cooking ensures a soft center while still achieving a crispy exterior.
- For extra crispiness, you can lightly coat the marinated potatoes in a bit of cornstarch before frying or baking.
- If you prefer a smokier flavor, substitute smoked paprika for regular paprika in the marinade.
- This recipe pairs beautifully with grilled meats or can be served as a vegetarian centerpiece.