Here’s a crispy, seasoned Mojo Potatoes recipe—just like the restaurant-style ones: crunchy outside, fluffy inside, and packed with garlic-spice flavor 🥔🔥
🥔 Mojo Potatoes (Crispy & Spiced)
Ingredients
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4 large russet potatoes, cut into thick wedges or rounds
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2 cups buttermilk (or milk + 1 tbsp vinegar)
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1½ cups all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne (optional)
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½ tsp black pepper
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1½ tsp salt
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Oil for frying (vegetable or peanut)
Instructions
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Soak the Potatoes
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Place cut potatoes in buttermilk.
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Refrigerate at least 2 hours (or overnight for best flavor).
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Season the Coating
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Mix flour, paprika, garlic powder, onion powder, cayenne, pepper, and salt.
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Coat
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Drain potatoes (don’t rinse).
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Dredge thoroughly in seasoned flour.
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Fry
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Heat oil to 350°F (175°C).
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Fry in batches 4–6 minutes until golden and crisp.
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Drain on paper towels; salt immediately.
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Optional Double-Fry (Extra Crispy)
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Fry once at 325°F for 3–4 min.
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Rest 5 min.
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Fry again at 375°F until golden.
Dipping Sauces (Highly Recommended)
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Ranch or spicy ranch
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Garlic aioli
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Honey mustard
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Chipotle mayo
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Nacho cheese sauce
Baked or Air Fryer Version
Bake:
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Spray coated potatoes with oil.
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Bake at 425°F for 35–40 min, flipping once.
Air Fry:
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Air fry at 400°F for 18–22 min, shaking halfway.
Pro Tips
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🧄 Add extra garlic powder for authentic mojo flavor
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❄️ Let coated potatoes rest 5 min before frying for better crust
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🌶 Adjust spice level easily
If you want, I can:
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Make these copycat-style (Sheetz/restaurant version)
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Add cheesy mojo potatoes
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Create a low-oil version
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Turn them into loaded mojo fries