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This twist on mojo potatoes brings all the fun of old-school pizza parties right back. You get a golden crunch on the outside and soft potato inside. They're perfect for sharing at movie nights, hangouts, or whenever you need some tasty comfort food.
I originally made these for a game day and now everybody wants some whenever there's a gathering. They disappear quick every single time.
Tasty Ingredients
- Yogurt or buttermilk or sour cream: Creamy tanginess helps everything stick try using whole milk versions if you can
- Chicken breading mix: Delivers the signature crunchy bite pick one packed with seasoning
- Paprika powder: Totally up to you but it gives a punch of color and a hint of smoke fresh ground is best
- Medium-sized potatoes: Go for smooth sturdy potatoes so they don’t fall apart
- Oil for frying: Choose a mild oil that doesn't burn easily like canola or peanut keeps things nice and crispy
- Rock salt: Boosts flavor and keeps those potatoes seasoned after simmering
Simple Steps
- Let Potatoes Drain and Cool:
- Dump the hot potatoes into a strainer and give them a few minutes to cool down so you can handle them. Pop them into a bowl pour over your choice of yogurt or buttermilk and toss until every piece is coated.
- Slice and Simmer Potatoes:
- Don't peel the potatoes just wash and cut into slices about as thick as your finger. Fill a pot with water throw in a generous amount of salt and once it’s boiling add the potatoes. Cook them just three minutes so they soften slightly but don't go mushy.
- Mix Up the Breading:
- Blend the chicken breading with paprika on a big plate. Grab a coated potato slice and press each side into the breading mix so it's completely covered. A thicker coat means better crunch.
- Pour and Heat Oil:
- Fill a skillet with oil about three-quarters of an inch deep. Turn the burner to medium and wait until a droplet of water dances and bubbles so you know it's ready.
- Fry the Slices:
- Lay the breaded potato slices gently into the hot oil in small groups. Cook each side two to three minutes flip when one side looks golden and crispy keep the heat right so they don’t brown too fast.
- Drain and Dish Out:
- Once they’re crispy scoop them out onto paper towels or a rack to get rid of extra oil. Pile them in a basket and serve them hot with dipping sauce or creamy gravy if you like.
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Good To Know
The real magic here comes from the breading. I messed around with loads of combos before this one finally nailed that classic flavor I craved as a kid. Frying them fills my house with happy vibes and gets everyone hanging out in the kitchen.
Keeping Yours Fresh
Mojos are best crispy and hot, but leftovers can chill in a sealed container in the fridge for up to two days. Pop them on a baking sheet in a hot oven to bring the crunch back. The microwave’s not the best—makes them a bit soggy.
Swap Outs
If pre-made chicken breading is tricky to find, throw together some flour, garlic powder, onion powder, salt, pepper, and cornmeal. Greek yogurt swaps in well for sour cream or buttermilk. Going meat-free? Try veggie broth powder instead of chicken mix in your coating.
Ways To Serve
Perfect next to pizza, alongside burgers, or the main finger food for a bunch of friends. Dip them in ranch, gravy, or a smoky chipotle mayo. Or for something different, cut them up and toss onto a green salad for a crunchy kick.
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A Bit Of History
Mojo potatoes got big at Shakey’s Pizza in California and soon popped up in kitchens everywhere. The dish is a throwback to big American sides loaded with flavor—just like you’d find in classic pizza places back in the day.
Frequently Asked Questions
- → How can I make them super crunchy?
Pat the boiled potato slices dry and coat them with lots of breading. Put them in really hot oil and don’t cram the pan so they’ll crisp up best.
- → Can I switch up the breading?
Absolutely! Use any seasoned flour, or mix up your own with flour, cornstarch, and whatever spices you like. Skip the chicken breading if you want.
- → Do I need to keep potato skins?
Leaving skins on adds crunch and extra flavor, but if you want them smoother, feel free to peel your potatoes.
- → What dips taste good with these potatoes?
Gravy is classic, but you can dunk them in ranch, spicy mayo, or any creamy dip you like best.
- → Is baking an option instead of frying?
You sure can bake them! Line up your coated slices, brush or spray with oil, and cook in a very hot oven—flip once until they’re golden and crunchy.
- → Can I get these ready ahead of time?
Yep, coat the potato slices, stash them in the fridge (up to a day), then fry them up right before eating for the best crunch.