Crunchy Shakey’s Mojo Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250–500 ml oil for frying
02 -
1 teaspoon paprika (optional)
03 -
1 packet chicken breading mix, about 120 grams
04 -
4 medium potatoes, unpeeled, washed
05 -
250 ml yogurt, buttermilk, or sour cream
06 -
1 litre water
07 -
1 tablespoon rock salt
# Instructions:
01 -
Start heating your water in a pot on medium while slicing the unpeeled potatoes into thick rounds, about 6 mm each.
02 -
Toss rock salt into the boiling water, add those potato slices, and let them swim for around 3 minutes. Drain and let them cool for a bit.
03 -
Drop your cooled potato slices in a bowl. Cover them well with either yogurt, sour cream, or buttermilk so they're all coated.
04 -
Grab a big bowl and stir together the chicken breading mix and paprika if you're adding it.
05 -
Roll every creamy potato round in the breading mix, making sure each side gets a good coat.
06 -
Pour oil into a frying pan till it's about 2 cm deep and bring it up to 180°C. Place breaded potatoes in, cooking them a couple minutes on each side until they look golden. Adjust heat if needed.
07 -
Once they're fried, set potatoes on paper towels or a rack to soak up extra oil. Serve them hot in a basket or dish with your favorite dip.
# Notes:
01 -
Make sure your oil is hot enough before dropping in potatoes, or they'll get greasy instead of crispy.
02 -
Giving potatoes a quick bath in boiling water gets you soft insides and a nice crunch outside.