Crispy Mojo Potatoes Recipes

CRISPY MOJO POTATOES

Steps:

• Combine flour, cornstarch, salt, paprika, onion powder, garlic powder, basil, oregano, thyme and pepper in a gallon Ziploc bag. Seal bag; shake to combine ingredients. Set aside.
• Whisk together egg white and milk in a small bowl. Set aside.
• Scrub skins of potatoes. Slice off the ends of the potatoes and discard. With a sharp knife, slice the potatoes into 1/4-inch slices. (See Tip 6)
• While the potato slices are still damp, add 5 to 6 slices to breading mixture in Ziploc bag. Shake to coat. Remove from breading to a piece of parchment paper or large baking pan. Repeat with remaining potatoes.
• Dip coated 5 to 6 coated potatoes in egg white/milk mixture; add to breading mixture in Ziploc bag. Toss to coat; remove to parchment paper or large baking pan. Repeat with remaining potatoes.
• Heat oil in large skillet over medium to medium-high heat to 350°F. Fry batches of potatoes 3 to 4 minutes per side until golden brown. Drain on paper towels. Sprinkle salt on potatoes while still hot. Repeat with remaining potatoes.
• Yield: 4 servings. (See Tip 7)

SHAKEY'S MOJO POTATOES

Steps:

• Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
• Cut each potato into 1/4" rounds.
• Heat oil to 375°F
• Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
• Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
• Deep fry wedges without overcrowding, until crisp and golden.
• Drain on paper towels and serve.