When it comes to comfort food, crispy potatoes always hit the spot. Mojo Potatoes are a perfect blend of crispy texture on the outside and soft, tender potato on the inside. This recipe is inspired by the bold flavors of garlic, onion, and a touch of heat, with a creamy, smoky dipping sauce that pairs beautifully with each bite. Whether you’re serving them as a side dish or a snack for a gathering, these Mojo Potatoes are sure to impress your family and friends. The best part? They’re easy to make, and the ingredients are simple, yet the taste is exceptional.
Preparation Time:
- Prep Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4-6
Ingredients:
For the Potatoes:
- 500-600 grams potatoes (preferably russet potatoes)
- 1 large egg, beaten
- 1/4 cup milk
Dry Mix:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1 and 3/4 teaspoons onion powder
- 1/4 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot pepper (optional)
For the Dip:
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- Juice of half a lemon
- Pinch of salt
- Pinch of black pepper
- Pinch of smoked paprika
Instructions:
1. Prepare the Potatoes:
- Begin by peeling the russet potatoes and cutting them into bite-sized chunks. You can cut them into cubes, wedges, or whatever shape you prefer. Rinse them under cold water to remove excess starch. This helps the potatoes become crispier when fried.
- Place the potato pieces into a pot of water and bring it to a boil. Let the potatoes cook for about 8-10 minutes, just until they’re slightly tender but not fully cooked. Drain the potatoes and let them cool down.
2. Make the Dry Mix:
- In a large bowl, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, oregano, thyme, and hot pepper (if using). This dry mix will give the potatoes their crispy, flavorful coating.
3. Prepare the Wet Mixture:
- In a separate bowl, whisk the egg and milk together until well combined. This wet mixture will help the dry mix adhere to the potatoes.
4. Coat the Potatoes:
- Once the potatoes are cool enough to handle, dip each piece into the wet egg and milk mixture, ensuring each piece is well-coated. Then, dredge them in the dry mix, making sure they are fully coated. This double-coating method ensures a crunchy exterior.
5. Fry the Potatoes:
- Heat a generous amount of oil in a large pan over medium-high heat. You want enough oil to cover at least half of the potato pieces.
- Carefully place the coated potato pieces into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry each batch for 4-5 minutes or until golden and crispy. Use a slotted spoon to remove the potatoes from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Make the Dip:
- While the potatoes are frying, prepare the dip by combining mayonnaise, garlic powder, lemon juice, salt, black pepper, and smoked paprika in a small bowl. Mix well until smooth and creamy.
7. Serve:
- Serve the crispy Mojo Potatoes immediately while they’re hot and fresh. Pair them with the creamy dipping sauce for an extra burst of flavor.
Mojo Potatoes are the ultimate crispy potato dish, with a unique combination of herbs and spices that make each bite a little more exciting. The creamy dipping sauce adds a rich, smoky contrast to the crispy potatoes, making them irresistible. Whether served as a snack, side dish, or appetizer, Mojo Potatoes will become a family favorite in no time. This recipe is incredibly versatile—you can adjust the spices and heat levels to your preference. Enjoy this delicious treat, and don’t forget to pair it with a refreshing drink for the perfect meal. Happy cooking!