🥔 Crispy Mojo Potatoes (Shakey’s Style)
Servings: 4–6
Prep Time: 10 min
Cook Time: 20–25 min
⭐ Ingredients
For the potatoes
- 3 large russet potatoes (skin on)
- Oil for frying (vegetable or canola)
For the seasoned coating
- 1 cup all-purpose flour
- 1 cup plain bread crumbs (or panko for extra crunch)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp dried oregano (optional)
- ½ tsp dried basil (optional)
For the wet mixture
- 2 large eggs
- ½ cup milk
- 1 Tbsp hot sauce (optional but recommended)
- Salt + pepper to taste
🔪 Instructions
1. Prepare the potatoes
- Scrub potatoes clean, keep the skin on.
- Slice into ½-inch thick rounds—not too thin or they get fragile.
- Bring a pot of salted water to a boil.
- Parboil potatoes for 6–7 minutes until just slightly tender but not falling apart.
- Drain and let them cool/dry on a tray.
2. Make the seasoned coating
In a shallow bowl, combine:
✔ flour
✔ bread crumbs
✔ salt
✔ pepper
✔ garlic powder
✔ onion powder
✔ paprika
✔ herbs
Mix well.
3. Prepare the wet mixture
Whisk together in another bowl:
✔ eggs
✔ milk
✔ hot sauce
✔ pinch of salt + pepper
4. Bread the potatoes
- Dip each potato slice into the wet mixture.
- Coat well in the seasoned flour/breadcrumb mix.
- Place on a tray; let them rest 5 minutes so the coating sticks.
5. Fry the mojo potatoes
- Heat oil to 350°F (175°C).
- Fry in batches, 3–5 minutes per side, until golden and crispy.
- Drain on paper towels and lightly salt while hot.
🍽️ Serve
Serve immediately with:
- Ranch dressing
- Garlic mayo
- Ketchup
- Honey mustard
- MoJo dip (ranch + hot sauce + a little paprika)
💡 Tips & Variations
- Extra crispy: Double dredge (dip in wet mixture twice, coat in flour twice).
- Oven-baked option: Brush potatoes with oil, coat in seasoning, and bake at 425°F (220°C) for 25–30 minutes flipping halfway.
- Air fryer option: 400°F (200°C) for ~15–20 minutes, lightly spraying with oil.
- Spicy version: Add cayenne to the coating.