Potato Mojos Recipe
Get ready to fall in love with Potato Mojos, an iconic snack that’s as fun to make as it is to devour. These irresistibly crispy potato slices, coated in a seasoned flour crust and fried to golden perfection, are pure comfort food with a flavorful punch in every bite. If you’re searching for the ultimate party appetizer, movie night snack, or just a satisfying way to spice up your potato routine, Potato Mojos will quickly become your go-to recipe.
Ingredients You’ll Need
This Potato Mojos recipe relies on a handful of straightforward ingredients, each bringing something special to the table. You’ll taste a blend of creamy, spicy, and savory notes, all wrapped up in a stellar crunchy coating that makes these potatoes truly unforgettable.
- Russet Potatoes: Sliced into thick rounds, russets are ideal for crisping up on the outside while staying tender inside.
- Buttermilk: Adds a tangy richness and helps soften the potato slices, making them even more indulgent.
- Egg: Acts as the binder in the buttermilk bath, ensuring the seasoned flour sticks beautifully for maximum crunch.
- All-Purpose Flour: The foundation of the crust, it seals in flavor and delivers that signature mojo crispiness.
- Garlic Powder: Layers in zesty aromatic depth to enhance the potatoes’ natural heartiness.
- Onion Powder: Gives a subtly sweet savoriness that complements the garlic and adds to the flavor complexity.
- Paprika: Brings vibrant color and just enough smoky warmth to wake up your taste buds.
- Dried Oregano: Sprinkles in a hint of herbal brightness that freshens every bite.
- Salt: Essential for bringing all flavors into sharp, delicious focus.
- Black Pepper: Adds peppery spark and rounds out the spice blend perfectly.
- Vegetable Oil (for frying): Use a neutral oil with a high smoke point to achieve those crispy, golden-brown edges we all crave.
How to Make Potato Mojos
Step 1: Prepare the Potatoes
Scrub those russet potatoes well and slice them into approximately 1/4-inch thick rounds. Keeping the slices evenly sized ensures each Potato Mojo cooks up with that perfect crispy edge and fluffy center. No need to peel — the skin adds great texture and boosts flavor.
Step 2: Mix the Buttermilk Bath
In a medium mixing bowl, whisk together the buttermilk and egg until fully combined. This creamy bath is what tenderizes the potatoes and helps the coating hang on, so make sure every slice gets a thorough dunk.
Step 3: Combine the Seasoned Flour
In a separate bowl, stir together the flour, garlic powder, onion powder, paprika, oregano, salt, and black pepper. The secret here is to blend well so every single Potato Mojo promises a hit of savory, herby flavor in each layer.
Step 4: Soak the Potatoes
Add your sliced potatoes to the buttermilk mixture, ensuring each round is fully submerged. Let them soak for at least 15 minutes — but don’t worry, that quick soak is all you need for flavorful, juicy Mojos that fry up like a dream.
Step 5: Dredge the Potatoes
Now, lift each buttermilk-soaked potato slice and coat it in the seasoned flour mixture. Press gently to adhere as much crust as possible. If you’re a fan of extra crunch (count me in), double-dip each slice: return to the buttermilk, then dredge again in flour for a thicker, crispier bite.
Step 6: Fry to Crispy Perfection
Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C). Working in batches to avoid crowding, carefully fry the floured potato slices for about 3 to 4 minutes per side. You’re looking for a deep golden-brown color and a seriously crunchy exterior. Use tongs to turn each slice and transfer finished Potato Mojos to a paper towel-lined plate to drain excess oil.
Step 7: Serve Hot
There’s no time like right-out-of-the-fryer! Serve your Potato Mojos immediately, ideally with your favorite dipping sauce — classic ranch, spicy mayo, or even ketchup all hit the spot. The satisfying crunch and fluffy potato center are bound to win you friends and fans.
How to Serve Potato Mojos
Garnishes
Dress up your Potato Mojos with a sprinkle of fresh parsley, a pinch of flaky sea salt, or even a dusting of grated parmesan. For a little tang, a squeeze of fresh lemon juice or a dollop of sour cream brings new life to each bite.
Side Dishes
Potato Mojos pair beautifully with crisp green salads, grilled veggies, or a hearty slaw. If you’re planning a comfort food feast, serve them alongside burgers or barbecue for a crowd-pleasing plate that always gets rave reviews.
Creative Ways to Present
Don’t be afraid to think outside the plate! Serve Potato Mojos stacked like a tower on a rustic wooden board, in mini paper cones for a party appetizer, or drizzled with cheese sauce and scattered scallions for loaded mojos everyone will go wild for.
Make Ahead and Storage
Storing Leftovers
Let any remaining Potato Mojos cool completely, then transfer them to an airtight container lined with paper towels. They’ll stay crispy and tasty for up to 2 days in the refrigerator.
Freezing
If you want to stash a batch for later, arrange cooled Potato Mojos in a single layer on a baking sheet and freeze until solid. Transfer them to a zip-top bag, and they’ll keep for up to a month, ready for last-minute cravings.
Reheating
To recapture their original crunch, pop Potato Mojos in a preheated oven or air fryer at 375°F until heated through and re-crisped (about 7-10 minutes). Avoid the microwave—the crust will soften and you’ll lose that satisfying bite.
FAQs
Can I use a different type Appetizer
Russet potatoes work best for Potato Mojos because of their fluffy interior and ability to hold up during frying, but you can experiment with Yukon Gold or even sweet potatoes for a twist. Just keep in mind, the texture may vary.
Is there a way to make Potato Mojos gluten-free?
Absolutely! Simply swap all-purpose flour for a gluten-free flour blend or even rice flour, and you’ll still get a beautifully crispy crust.
Can I bake the Potato Mojos instead of frying?
You sure can. Arrange dredged slices on a baking rack over a sheet pan, spray generously with oil, and bake at 425°F (220°C) for about 25-30 minutes, flipping once, until crispy and golden.
What dipping sauces go best with Potato Mojos?
Classic ranch and spicy mayonnaise never disappoint, but you can also try sriracha aioli, garlic yogurt dip, or even barbecue sauce for a creative flavor pairing.
How do I keep Potato Mojos crispy for a party?
Place your fried Potato Mojos on a rack set over a baking sheet in a low oven (around 200°F) to keep them warm and crunchy until party time. This helps prevent sogginess while you finish up other kitchen tasks.
Final Thoughts
There’s just something irresistible about freshly made Potato Mojos. Whether you’re sharing them at a backyard bash or savoring them solo, this recipe always delivers bold flavor and perfect texture. Go ahead, give Potato Mojos a try—you’ll want to make them again and again!
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Potato Mojos Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make crispy and flavorful Potato Mojos at home with this easy recipe. These fried potato slices are perfect as a tasty appetizer or snack, featuring a delightful blend of herbs and spices.
Ingredients
Potato Mojos:
- 4 medium russet potatoes (sliced into 1/4-inch rounds)
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
Instructions
- Prepare the Buttermilk Mixture: In a bowl, whisk together the buttermilk and egg.
- Season the Flour: In a separate bowl, mix the flour, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Soak the Potatoes: Dip the potato slices in the buttermilk mixture for at least 15 minutes.
- Heat the Oil: Heat oil in a deep pan to 350°F (175°C).
- Dredge and Fry: Coat each soaked potato slice in the seasoned flour and fry in batches until golden brown and crispy, about 3–4 minutes per side.
- Drain and Serve: Drain the fried Potato Mojos on paper towels and serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, double-dip the potatoes by returning them to the buttermilk and flour a second time before frying.
- Serve with ranch or spicy mayo for a classic side or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: about 6–8 slices
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
