MOJO POTATOES Recipe (Page 2 ) | April 25, 2024

Annonce:

Ingredients:

Potatoes: 500-600 grams (I used russet potatoes)

Egg: 1 large, peeled and sliced into 1/2-inch pieces

Milk: 1/4 cup

Dry Mix:

All-purpose flour: 1/2 cup

Cornstarch: 1/2 cup

Salt: 1/2 teaspoon

Paprika: 1/4 teaspoon

Garlic powder: 3/4 teaspoon

Onion powder: 1 and 3/4 teaspoons

Oregano: 1/4 teaspoon

Thyme: 1/2 teaspoon

Black pepper: 1/4 teaspoon

Cayenne pepper: 1/2 teaspoon

Dip Ingredients:

Mayonnaise: 1/2 cup

Garlic powder: 1/4 teaspoon

Lemon juice: Juice of half a lemon

Salt, pepper, smoked paprika: A pinch of each

Instructions:

Preparation: Rinse and scrub the potatoes thoroughly. Pat them dry and slice the egg into 1/2-inch pieces.

Wet Mixture: Combine the egg white and milk, mixing well. Set aside.

Dry Mix: In a separate bowl, combine all the dry ingredients and spices.

Coating: Dip each potato slice into the wet mixture first, then coat with the spice mixture. Shake off any excess starch and spice. Set aside and repeat for the remaining potatoes. Allow them to rest for about ten minutes.

Frying: Heat the oil to approximately 160°C (320°F). To check if it’s hot enough, dip a wooden chopstick into the oil; bubbles should form around it when ready. Fry the potato slices in batches, ensuring they don’t overcrowd the pan. Fry until golden brown, about 2 minutes per batch. Drain excess oil on a cooling rack.

Second Fry: Increase the oil temperature slightly. Fry the potatoes for an additional 30 seconds to achieve extra crispiness. Drain on a cooling rack.

Serve: Plate your crispy MOJO POTATOES with the prepared dip on the side. Enjoy your homemade version of this addictive snack!

I hope you enjoy making and eating these delicious MOJO POTATOES!

Next: Italian Cream Stuffed Cannoncini

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