If you’ve ever wished you could conjure up that golden, crunchy, flavor-packed indulgence you once fell in love with at your favorite fried chicken joint, today’s your lucky day! Potato Mojos take simple potato slices and transform them into irresistible, crispy rounds with a seasoned, craggy crust and a soft, fluffy interior. Whether you want a knockout snack, an easy appetizer, or a side that steals the show at dinner, this recipe delivers with bold garlic, smoky paprika, and a buttermilk crust that’s absolutely crave-worthy. Don’t be surprised if these Potato Mojos disappear in minutes!
Ingredients You’ll Need
You won’t need any fancy or hard-to-find ingredients to whip up a big batch of Potato Mojos. Every component in this list plays a starring role, building layers of savory flavor and that legendary crunch. Here’s everything you’ll need and why it matters:
- Russet potatoes: Their starchy texture gives you the perfect creamy-inside, crispy-outside finish.
- All-purpose flour: This forms the sturdy base of the dredge for optimal crunch.
- Cornstarch: Adds an extra layer of lightness and crisps up beautifully during frying.
- Garlic powder: Infuses the coating with an aromatic, savory punch.
- Onion powder: Gives that sweet, allium depth that rounds out the seasoning.
- Paprika: Lends color and a hint of smoky warmth.
- Salt: Essential for bringing out all the nuanced flavors in each bite.
- Black pepper: Adds a little kick to balance the richness.
- Dried oregano: A pop of herbaceous flavor to make things even more interesting.
- Buttermilk: Ensures your coating sticks while adding subtle tang and tenderness.
- Vegetable oil for frying: Gives Potato Mojos their signature crispy exterior; use a neutral oil for the best results.
How to Make Potato Mojos
Step 1: Slice the Potatoes
Start by scrubbing your russet potatoes clean; you’ll want the skins on for extra flavor and texture. Slice each potato into 1/4-inch thick rounds. Keeping them uniform ensures even frying and a perfect bite every time.
Step 2: Prepare the Dredge and Buttermilk
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and dried oregano. This is the supercharged blend that sets Potato Mojos apart from ordinary fries. Pour the buttermilk into a separate shallow bowl.
Step 3: Coat the Potato Slices
Working with a few slices at a time, dunk each potato round into the buttermilk, making sure both sides are coated (a quick dip is all you need). Allow the excess to drip off, then transfer straight into the flour mixture. Firmly press each slice so the seasoned coating clings to every nook and cranny. Set coated slices aside on a large tray or plate.
Step 4: Heat the Oil
Pour enough vegetable oil into a deep skillet or frying pan to reach a depth of about 2 inches. Set over medium-high heat and bring the temperature up to 350°F (175°C). Using a thermometer makes this foolproof, but you can also test with a small pinch of flour—it should sizzle instantly.
Step 5: Fry to Golden Perfection
Carefully lower the prepared potato slices into the hot oil, working in batches so as not to crowd the pan. Fry for about 3 to 4 minutes on each side, flipping once, until deeply golden and crisp. Resist the urge to fuss too much—each slice needs time to form that gloriously crunchy exterior.
Step 6: Drain and Serve
Use a slotted spoon to lift the fried Potato Mojos onto a plate lined with paper towels. This will whisk away any extra oil and ensure maximum crispiness. Serve piping hot with ranch dressing or your favorite dip—and get ready for serious snack satisfaction.
How to Serve Potato Mojos
Garnishes
For an extra pop of flavor, try sprinkling your Potato Mojos with a bit of chopped fresh parsley or chives right after frying. A dusting of parmesan or a sprinkle of smoked paprika also works wonders, making each bite even more irresistible.
Side Dishes
Potato Mojos are the ultimate partner for burgers, fried chicken, or pulled pork sandwiches. Balance their richness with bright, tangy coleslaw or a simple green salad. For game nights or parties, let them share the table with mozzarella sticks, wings, or nachos.
Creative Ways to Present
Stack your Potato Mojos high on a platter for a dramatic centerpiece, or serve them in paper cones for a fun, street-food twist. If you’re feeling fancy, turn them into loaded mojos by layering on melted cheese, crispy bacon, and scallions—like nachos, but with potato perfection.
Make Ahead and Storage
Storing Leftovers
Once cooled, pack any leftover Potato Mojos into an airtight container and refrigerate. They’ll keep well for up to 2 days, though they’re always crunchiest straight from the fryer.
Freezing
To freeze, arrange cooled Potato Mojos in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or freezer-safe container. They can be stored for up to two months—perfect for impromptu snack cravings.
Reheating
For best results, reheat Potato Mojos in a 400°F (200°C) oven or air fryer until crisp and heated through (about 8 to 10 minutes). Skip the microwave, which can make them soggy; you want that signature crunch!
FAQs
What are Potato Mojos?
Potato Mojos are thick-cut potato rounds coated in a seasoned flour and cornstarch mixture, then fried until golden and crispy. Popularized by American fast-food chains, they combine the heartiness of potato wedges with the addictively crunchy exterior of fried chicken.
Can I bake Potato Mojos instead of frying?
Yes, you can bake them for a lighter version! Arrange coated potato slices on a generously oiled baking sheet, spray the tops with cooking oil, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway. While they won’t be quite as crispy as fried, they’re still delicious.
What’s the best dipping sauce for Potato Mojos?
Ranch dressing is a classic, but you can’t go wrong with creamy garlic aioli, spicy sriracha mayo, honey mustard, or even cheddar cheese sauce. Part of the fun is trying different dips until you find your favorite.
Can I make Potato Mojos gluten-free?
Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free flour blend (look for one that’s good for frying), and make sure your cornstarch and seasonings are certified gluten-free.
How do I keep Potato Mojos crispy for longer?
Once fried, keep Potato Mojos warm on a baking rack set over a baking sheet in a 250°F (120°C) oven—this lets any steam escape and keeps that beautiful crust intact until you’re ready to serve.
Final Thoughts
There’s something magical about biting into homemade Potato Mojos, with their crackly crust and pillowy insides, all seasoned just right. I hope you give these a whirl and share them with folks you love—just be ready for requests to make them again and again!
Print
Potato Mojos Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Potato Mojos are crispy, flavorful, and perfect for snacking or as an appetizer. Made with simple ingredients and fried to golden perfection, they are sure to be a hit at any gathering.
Ingredients
Potato Mojos:
- 4 medium russet potatoes (washed and sliced into 1/4-inch rounds)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup buttermilk
- vegetable oil for frying
Instructions
- In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and oregano. Pour the buttermilk into a separate bowl.
- Dip each potato slice into the buttermilk, letting the excess drip off, then dredge it in the seasoned flour mixture, pressing lightly to coat. Place the coated slices on a tray.
- In a deep skillet or frying pan, heat about 2 inches of oil to 350°F (175°C). Fry the potatoes in batches, being careful not to overcrowd the pan.
- Cook for 3 to 4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Serve hot with ranch dressing or your favorite dipping sauce.
Notes
- For a spicy kick, add a pinch of cayenne pepper to the flour mix.
- If you don’t have buttermilk, you can make a quick substitute using 1 cup milk and 1 tablespoon lemon juice or vinegar.
- These are best enjoyed immediately for maximum crispiness.
Nutrition
- Serving Size: 6–8 slices
- Calories: 320
- Sugar: 2g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
