Discover the amazing Mojo Potatoes that made a California pizza restaurant famous!
I spent my high school years in Southern California. After living in Texas, moving to California introduced me to a whole new world of food, or, more specifically, restaurants. If I walked five minutes up the street, I’d arrive at a restaurant called Shakey’s Pizza. They had an outrageous lunch buffet, featuring a variety of pizzas, salad, fried chicken, and these incredible mojo potatoes.
The potatoes were thinly sliced, lightly breaded, savory bites of deliciousness. My young teenage mind was blown the first time I tried them. I would often walk there for lunch with my little sister when we had days off from school. It wasn’t until decades later that I learned the secret of how to make these wonderful potatoes.
Now that I live on the East Coast, being able to make these potatoes at home brings back a sense of nostalgia for my high school days. And even though I am gluten-free, there are plenty of companies that make gluten-free chicken fry breading mixes, so I don’t have to miss out on anything.
You may never want regular French fries again after trying these potatoes. Whether serving them to your family, friends, or party guests, be prepared to make a generous amount. Of course, they also make a great late-night snack if you want something delicious while watching your favorite TV shows.
Discover the secret behind these amazing potatoes
These mojo potatoes are not what you might think. They don’t include Cuban mojo seasoning, which you might find used for marinades and sauces. In this case, “Mojo” stemmed from the nickname of one of the founders of Shakey’s Pizza.
The secret to these amazing potatoes is in the preparation. First, you need the right potatoes, opting for either russet (our first choice) or Yukon Gold potatoes. Slice them thinly to a quarter-inch thickness. Use a mandoline if you have one to maintain consistency. Make sure you use plain yogurt. If you don’t have yogurt, you can substitute sour cream or buttermilk. I like to use smoked paprika when I make them for added flavor, although the real reason for the paprika is to add color to otherwise pale potatoes. A pinch or two of cayenne pepper will add some spice, but it is not necessary.
Finally, you can use a deep fryer if you have one, a wok (although you can only fry a few at a time), or a deep frying pan. Ensure you use an oil with a high smoke point. I like avocado oil myself, but sunflower, canola, or peanut oil will work. Ensure the oil is hot before adding the potatoes, but not so hot that they will burn. Add the potatoes to the pan as soon as you coat them in the flour, but don’t crowd the pan, and let the magic begin.
How do I store leftovers?
After cooling to room temperature, refrigerate the leftover potatoes in an airtight container for up to 3 days. You can also freeze them in a freezer-safe zippered bag or container for up to 2 months. Defrost them overnight in the refrigerator. I like to reheat the potatoes in the oven or air fryer at 350˚F for 5 to 10 minutes. Don’t microwave them, as the potatoes will become soggy.
Serving suggestions
Copycat recipes are a great way to make cooking at home even more enjoyable. You can make this delicious Olive Garden Salad and some Chick-fil-A Nuggets to go with the mojo potatoes. The potatoes are perfect as is, dipped into ketchup, Sour Cream Dip, this Burger Sauce (really!), or your favorite gravy. I highly recommend trying this Turkey Gravy.
Ingredients
- 4 cups water
- 2 teaspoons kosher salt
- 4 medium potatoes washed
- 1 cup plain yogurt
- 1⅓ cups chicken fry mix breading mix
- ¾ teaspoon paprika
- 2 pinches cayenne pepper optional
- 1½ cups vegetable oil or more, for frying
- Preferred sauce for dipping
Instructions
- Fill a pot with water and 2 teaspoons salt. Bring to a boil. Meanwhile, slice the potatoes into ¼-inch thick rounds.
- Add the potato slices to the boiling water and cook for about 3 minutes. Drain them in a colander and let cool slightly.
- Place the cooled potato slices in a bowl and toss with 1 cup of plain yogurt until evenly coated. In a separate bowl, whisk breading mix, paprika, and cayenne pepper. Dredge each potato slice in the seasoned flour mixture.
- Heat vegetable oil in a frying pan to 375°F. Fry the slices in small batches for about 2-3 minutes on each side until golden brown. Drain on paper towels and serve warm with preferred dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment