Shakey’s Mojo Potatoes Recipe
Shakey’s Mojo Potatoes are crispy potato slices. They’re seasoned with a blend of spices and fried to perfection.
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.