Crispy Mojo Potatoes Recipe
Mojo Potatoes are crispy, golden potato wedges coated in a flavorful seasoned crust. They’re crunchy on the outside, tender and fluffy inside, and perfect served with ranch dressing, garlic aioli, or your favorite dipping sauce. This easy homemade version makes a delicious side dish or snack.
Ingredients
- 4 large russet potatoes
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 cup milk
- 1 large egg
- Vegetable oil, for frying
Instructions
1. Prepare the Potatoes
Wash and scrub the potatoes thoroughly. Leave the skins on for extra texture, or peel them if preferred.
Cut each potato lengthwise into thick wedges. Place the wedges in cold water and soak for about 20–30 minutes. This helps remove excess starch and makes the finished potatoes crispier.
Drain and pat the potatoes completely dry.
2. Make the Seasoned Coating
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
In a separate bowl, whisk together the milk and egg.
3. Coat the Potatoes
Dip each potato wedge into the milk mixture, allowing the excess to drip off.
Transfer it to the seasoned flour mixture and toss until completely coated.
For an extra-crispy crust, dip the coated potato back into the milk mixture and then into the flour mixture a second time.
4. Fry the Potatoes
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Working in batches, carefully place the coated potato wedges into the hot oil. Do not overcrowd the pan.
Fry for approximately 5–7 minutes, turning occasionally, until the coating is golden brown and crispy and the potatoes are tender inside.
Transfer to a paper towel-lined plate or wire rack to drain.
5. Serve
Serve the Mojo Potatoes immediately while they’re hot and crispy.
They are especially delicious with ranch dressing, garlic aioli, spicy ketchup, cheese sauce, or your favorite dipping sauce.
Tips for Extra-Crispy Mojo Potatoes
- Soak the potatoes: Don’t skip this step if you want a crispier exterior.
- Dry thoroughly: Excess moisture can prevent the coating from becoming crisp.
- Use cornstarch: It helps create a light, crunchy crust.
- Keep the oil hot: Maintain approximately 350°F (175°C) while frying.
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays consistent.
- Serve immediately: Mojo Potatoes are at their b