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These homemade mojo potatoes bring back those awesome pizza night vibes from when I was a kid. They’ve got that golden crunch outside with fluffy potato inside — perfect for hanging out with friends or tackling movie night cravings.
The first time I made these was for a big game night. Now, friends keep asking for them whenever we meet up. They’re gone quicker than you’d believe.
Tasty Ingredients
- Yogurt, sour cream, or buttermilk: Adds some tang and helps the crunchy coating stick, whole milk ones work best
- Neutral frying oil: Go for peanut or canola oil so the potatoes get super crisp and don’t pick up a greasy smell
- Chicken coating mix: Gives them that classic mojo texture, pick one with lots of flavor already in it
- Medium potatoes: You’ll want potatoes that feel solid and not too rough outside
- Paprika: Totally your call, but it’s great for smoky sweetness and a nice color
- Coarse salt: Toss it in the cooking water so every bite pops with flavor
Simple How-To Steps
- Let Them Rest:
- Pull the fried slices out of the pan, set them on paper towels or a wire rack, and let any extra oil drip off. Pile onto a platter while they’re still hot and dip in whatever you love.
- Crispy Fry Time:
- Slide each coated potato slice into that hot oil, working in a few batches. They’ll need about two to three minutes a side. Keep an eye so they brown, not burn.
- Get Breading Ready:
- Whisk paprika into your chicken mix on a plate. Press both sides of potato slices into this crunchy mix so it really sticks.
- Heat Oil Up:
- Pour oil into a big skillet, about three-quarters of an inch high. Let it heat over medium till a water drop crackles on top.
- Cool and Coat 'Em:
- Once they’ve boiled a bit, drain those potatoes then chill them until you can grab a slice easily. Toss them into a bowl with your yogurt or buttermilk, make sure each one’s nicely covered.
- Slicing and Boiling:
- Scrub potatoes, leave those skins on, and cut into thick rounds. Boil water with the salt, then dump potato slices in. Let ’em bubble for three minutes so they get soft but still hold together.
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Good Stuff to Know
If you want my tip — it’s all about nailing that breading mix. I lost count how many combos I tested before I found the one that hit those nostalgic notes perfectly. We love crowding around when these sizzle because the whole house smells amazing.
Keepin' Them Fresh
These taste best straight from the pan. But if you have extras, toss them in a sealed container in the fridge for up to two days. Warm up in a hot oven to make them crisp again. Skip microwaving — it makes them kinda soggy.
Swap Ideas
No luck finding chicken coating? Mix up flour with cornmeal, salt, pepper, some onion and garlic powder yourself. Greek yogurt swaps for buttermilk or sour cream perfectly. Doing veggie? Try veggie broth powder for the coating instead.
Serving Up
Pair them with burgers, pizza, or let them steal the show as the main party snack. They’re killer with spicy mayo, ranch, or piping hot gravy. Sometimes I even drop them over salad for some crunch.
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History Bite
Shakey’s Pizza Parlour in California made these famous, and soon everyone wanted to make them at home. They’re a true taste of American comfort food traditions — big flavors and seriously shareable sides from the old-school pizza days.
Frequently Asked Questions
- → How do I get the crispiest coating?
After you boil your potatoes, let them air-dry or pat them dry. That way the breading sticks better and gets extra crunchy when fried. Keep the oil hot and don’t overcrowd the skillet for the crunchiest results.
- → Can I use a different breading mix?
Sure! Use any flavored flour, or mix up your own with flour, cornstarch, spices and salt if you’re skipping the chicken breading.
- → Is it necessary to leave the skin on the potatoes?
The skins add a nice bite and flavor, but you can peel them if you want a softer texture—it’s totally up to you.
- → What dips work well with these potatoes?
Gravy’s a classic, but ranch, spicy mayo, or any creamy dip you like will be tasty with these crunchy potatoes.
- → Can I bake instead of fry?
You can totally bake them. Just put the coated potatoes on a greased baking sheet and roast them at a high temp, flipping halfway until they’re crisp and golden.
- → Can I prepare these ahead of time?
Yup, you can coat the potatoes the day before and chill them in the fridge. Fry them up right before you want to eat so they stay crunchy and fresh.