If you love golden, crispy potatoes with a perfect seasoning, Shakey’s Mojo Potatoes Recipe will be your new favorite. These delicious potatoes are known for their crispiness and tasty seasoning. If you’ve been to Shakey’s, you’ve likely enjoyed a plate of these.
Now, you can make this popular side dish at home! With a few simple ingredients, you’ll have a plate of golden potatoes ready to serve. Let’s dive into this easy recipe.
What is Shakey’s Mojo Potatoes?
Shakey’s Mojo Potatoes are crispy potato slices. They’re seasoned with a blend of spices and fried to perfection. The result? Golden, crunchy potato rounds with a soft center. Many fans say they’re the ultimate comfort food.
These potatoes are a popular side dish at Shakey’s restaurants. People love pairing them with fried chicken, pizza, or burgers. Now, you can bring that same restaurant taste to your kitchen!
Ingredients
- Russet potatoes = 6
- Canola oil = as needed for frying
- Eggs = 2
- Flour = 4 cups
- All-season salt = to taste
- Cayenne = ½ tsp
- Thyme = 2 tsps
- Milk = 2 Tbsps
- Butter (melted) = 1 Tbsp
Instructions
- Beat the eggs in a bowl, then add milk and butter.
- In a second bowl, mix the flour, thyme, and cayenne.
- Heat oil in a frying pan, filling it 3 inches deep.
- Slice each potato into six, ¼-inch thick rounds.
- Dip each potato slice into the egg mixture until coated.
- Roll each coated potato slice in the flour mixture.
- Place battered potatoes on a tray until all are ready.
- Fry potatoes in the hot oil, making sure they are fully submerged.
- Add more oil if needed to cover the potatoes completely.
- Once golden brown, drain the potatoes on paper towels.
- Sprinkle with all-season salt to taste.
- Serve warm and enjoy!
Recipe Tips
- Use the right potatoes: Russet potatoes work best for this recipe. They’re firm and hold their shape well.
- Soak the potatoes: Soaking sliced potatoes in cold water removes starch. This helps them crisp up while frying.
- Use hot oil: Make sure your oil is hot before adding the potatoes. This prevents them from absorbing too much oil.
- Drain on paper towels: Once fried, place the potatoes on paper towels. This removes excess oil and keeps them crispy.
FAQs
Can I bake these instead of frying?
Yes! Place the potatoes on a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway.
What can I use if I don’t have seasoned flour?
Mix salt, pepper, garlic powder, and paprika into all-purpose flour. This will create a similar taste.
How do I store leftovers?
Store leftover potatoes in an airtight container in the fridge. Reheat in an oven or air fryer for best results.
What To Serve with Shakey’s Mojo Potatoes
Shakey’s Mojo Potatoes pair well with many dishes. Here are a few side ideas:
- Fried Chicken: These potatoes are perfect with crispy fried chicken.
- Pizza: The crispy potatoes go great with a slice of pizza.
- Burgers: Mojo potatoes add a tasty twist to your burger meal.
- Ranch Dip: Serve with a side of ranch dressing for dipping.
- Coleslaw: A fresh, tangy coleslaw balances the rich flavors.
Storage Tips
- In the Fridge: Place leftovers in an airtight container. They’ll keep for 2-3 days.
- Reheat for Crispiness: For best results, reheat in an oven or air fryer. Avoid microwaving, as this can make them soggy.
- Freeze for Later: If you want to save them, freeze after frying. Then, reheat in the oven when ready to enjoy.
Concluding Remarks
Shakey’s Mojo Potatoes are a true classic. With a few simple steps, you’ll have a plate of golden, crispy potatoes. These are perfect for family dinners, game nights, or weekend treats. Try the recipe and enjoy the delicious flavor of Shakey’s Mojo Potatoes right in your own home. Happy cooking!
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Shakey’s Mojo Potatoes Recipe
Ingredients
- Russet potatoes = 6
- Canola oil = as needed for frying
- Eggs = 2
- Flour = 4 cups
- All-season salt = to taste
- Cayenne = ½ tsp
- Thyme = 2 tsps
- Milk = 2 Tbsps
- Butter melted = 1 Tbsp
Instructions
- Beat the eggs in a bowl, then add milk and butter.
- In a second bowl, mix the flour, thyme, and cayenne.
- Heat oil in a frying pan, filling it 3 inches deep.
- Slice each potato into six, ¼-inch thick rounds.
- Dip each potato slice into the egg mixture until coated.
- Roll each coated potato slice in the flour mixture.
- Place battered potatoes on a tray until all are ready.
- Fry potatoes in the hot oil, making sure they are fully submerged.
- Add more oil if needed to cover the potatoes completely.
- Once golden brown, drain the potatoes on paper towels.
- Sprinkle with all-season salt to taste.
- Serve warm and enjoy!
Notes
- Use the right potatoes: Russet potatoes work best for this recipe. They’re firm and hold their shape well.
- Soak the potatoes: Soaking sliced potatoes in cold water removes starch. This helps them crisp up while frying.
- Use hot oil: Make sure your oil is hot before adding the potatoes. This prevents them from absorbing too much oil.
- Drain on paper towels: Once fried, place the potatoes on paper towels. This removes excess oil and keeps them crispy.