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Potato Mojo 2

Potato Mojo

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 5-6 1x
  • Cuisine: American

Description

Potato Mojo are seasoned potato rounds that are deep fried and served as an accompaniment of a fried chicken, a dish that is popularized by Shakey’s Pizza.


Ingredients

Scale

Potato Mojo

  • 3 large Russet potatoes, unpeeled, scrubbed and rinsed
  • 2 cups flour
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 2 tsp dried thyme
  • 1 cup half and half (1 part cream and 1 part milk)
  • salt
  • freshly ground black pepper
  • oil

Condiments

  • Catsup
  • Mayonnaise

Instructions

  1. Prepare your potatoes by piercing the surface with fork then place it in a roasting rack and bake for 1 hour for 220C.
  2. Remove the potatoes from oven and let it cool for at least 15 minutes. Once cool slice the potatoes into 1/3 inch thick rounds then set aside.
  3. In a large mixing bowl combine together flour, garlic powder, cayenne pepper, chilli powder, paprika and dried thyme. Season it with salt and freshly ground black pepper.
  4. In a separate mixing bowl pour the half and half.
  5. Dip each potato round in the half and half and then dredge it the flour mixture.
  6. Deep fry each potato mojo in a 190C preheated deep fryer for 2 minutes or until crispy and golden brown in colour. Once cooked place in a paper towel lined plate then serve with catsup and mayonnaise or a mix of both.

Notes

  • You can cook this with the oil used for deep frying fried chicken for more flavourful result.
  • For a faster cooking time, you can omit the baking process but instead deep fry potato mojos in 170C preheated oil in a deep fryer for the first 6 minutes then increase the temperature to 190C and cook for 2 more minutes.  There will be a difference in texture and flavour as the slow method will soak up that half and half, giving it a creamy taste inside at the same it it will be fluffier.