Crispy Potato Mojos

Guess how many Potato Mojos I ate today?

No, don’t really do that.

But for real. Guess what today is? VIDEO day!

My face will stop looking so red when you press play. Promise.

I want you to know a few things.

1) This is the first time I’ve done my hair since the last video. Thank you for giving me a reason to groom myself once every three weeks.

2) We miss fall. We miss football. Ok, no, he misses football and I miss football snacks and oversized hoodies. Duh.

3) These Mojos want you to dip them in ranch dressing. They also want you to invite us to your football parties, cause we miss football. (Snacks.)

Crispy Potato Mojos on a napkin.

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Description

Crispy Potato Mojos! Super easy and yummy snack or appetizer for your next get-together. Potatoes dipped in fried chicken mix = AMAZING.



  1. Cut the unpeeled potatoes into thin slices, about 1/4 inch thick. The thinner you cut them, the more crispy (like chips) they will get. I like to cut some a little thicker and some thinner.
  2. Place 1-2 cups oil (about one inch deep) in a large frying pan. Heat oil over medium heat until water sizzles across the top. While oil is heating, dip potato slices in milk and coat with the fried chicken breading mix.
  3. Carefully drop potatoes into the oil right away (so the batter doesn’t get soggy) and fry for 2-3 minutes on each side, adjusting heat as necessary.
  4. Remove and drain on a paper towel lined plate. Serve with ranch, ketchup, cheese, or any other kind of sauce.

Notes

Making your own batter with flour and spices would be an easy alternative to using the premade fried chicken breading mix.

Also, some of the batter crumbs will come off in the frying pan; that’s ok. Once they’re fried, try to flip the finished potatoes carefully so you don’t break the batter off.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Appetizer
  • Cuisine: American

Keywords: potato mojos, mojo potatoes, crispy potatoes

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