Crunchy Shakey’s Mojo Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250–500ml vegetable oil, for frying
02 -
1 teaspoon paprika (optional)
03 -
1 litre water
04 -
4 medium potatoes, unpeeled and washed
05 -
250ml yogurt, buttermilk, or sour cream
06 -
1 packet chicken breading mix (about 120g)
07 -
1 tablespoon rock salt
# Instructions:
01 -
While the water starts to heat in your pot on medium, slice the potatoes (don’t peel them) into pieces about 6mm thick.
02 -
When the water’s bubbling, throw in the salt. Add the potato slices, blanch for 3 minutes, then drain them and let them cool off a bit.
03 -
Toss your potato slices with yogurt, sour cream, or buttermilk until all sides are nice and covered.
04 -
Stir together the chicken breading mix and, if you like a kick, toss in that paprika too.
05 -
Dip each potato piece (already coated in yogurt) into the breading mix, making sure every bit gets covered.
06 -
Pour oil so it’s about 2cm deep in a big pan, then heat up to around 180°C. Fry breaded potato slices for 2 to 3 minutes per side til they’re golden, adjusting the heat if they’re cooking too fast.
07 -
After frying, pop the potatoes on a paper towel or rack so they’re not greasy. Dish up while they’re still hot and serve with your favorite dip.
# Notes:
01 -
Check the oil’s hot enough or the potatoes will just soak it up and get soggy.
02 -
A quick blanch before frying keeps the insides soft and the outsides crisp.