My Foolproof Crispy Potato Mojos Recipe (Better Than Takeout!)

Have you ever ordered a pizza just to get your hands on a side of those legendary potato rounds? You know the ones—perfectly round, with a craggy, seasoned crust that shatters when you bite into it, revealing a fluffy, steamy potato inside. For years, I tried to recreate that magic at home, but my attempts often ended in disappointment. They were either soggy, the seasoning wouldn’t stick, or they just tasted like plain old fried potatoes.

After a lot of trial and error in my own kitchen, I finally cracked the code. This recipe for Crispy Potato Mojos is the real deal. It’s the result of testing different techniques until I landed on a method that is both simple and absolutely foolproof. Forget limp, sad potato wedges. We are about to make the most addictive, flavor-packed, and outrageously crispy potatoes you’ve ever had from your own stove. Trust me, once you try these, you’ll never look back.

Why This Recipe Just Works

Key to Success	What Makes It Great
Shatteringly Crispy	Our two-step cooking process guarantees an ultra-crisp exterior that stays crunchy.
Maximum Flavor	The savory seasoning blend isn’t just sprinkled on top—it’s built right into the thick, craggy crust.
Pantry-Friendly	You likely have all the simple ingredients needed to make this mojo potatoes recipe right now.
Fluffy Interior	Parboiling the potatoes first ensures they are perfectly cooked and tender inside.

What Are Potato Mojos, Anyway?

If you didn’t grow up with them, you might be wondering what all the fuss is about. Unlike traditional French fries or wedges, potato mojos are thin, round slices of potato. They are famous for their unique, pressure-fried texture and signature seasoning, a hallmark of the Shakey’s Pizza Parlor chain. My version mimics that beloved style using a simple pan-frying method that delivers that same satisfying crunch. They are the ultimate seasoned potato wedges, but in a fun, new shape!

The Secret to That Irresistible Crunch

So, what makes these Crispy Potato Mojos different from other recipes? It comes down to two key steps that I never skip:

1. Parboiling: We gently boil the potato slices in salted water first. This does two amazing things. It seasons the potato from the inside out and, more importantly, it cooks the potato almost all the way through. This means the time in the hot oil is purely dedicated to creating a thick, golden-brown crust.
2. The Double Dredge: This sounds fancy, but it’s incredibly simple. We dip the cooked potato slices in water and then in a seasoned flour mixture—twice! This builds up a substantial, craggy coating that becomes unbelievably crispy when fried. It also creates tons of nooks and crannies for the seasoning to cling to.

Gather Your Ingredients

You don’t need anything fancy for this recipe. The magic comes from the technique, not from hard-to-find ingredients.

For the Potatoes:

• 2 lbs Russet potatoes (about 3-4 medium), scrubbed clean
• 8 cups water
• 1 tablespoon salt (for boiling)

For the Seasoned Breading:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons paprika (I prefer sweet, but smoked is great too)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, but recommended for a gentle kick)

For Frying:

• 4−6 cups neutral oil (like canola, vegetable, or peanut oil)

Essential Kitchen Tools

• Large pot or Dutch oven
• Mandoline slicer or a sharp knife
• Two shallow dishes (pie plates work perfectly)
• Tongs or a spider strainer
• Wire cooling rack set over a baking sheet

How to Make Crispy Potato Mojos, Step-by-Step

Follow these steps closely, and I promise you’ll be rewarded with the best homemade potato wedges (in mojo form!) of your life.

Step 1: Slice and Parboil the Potatoes

• First, let’s get the potatoes ready. Using a mandoline slicer is the easiest way to get uniform slices, but a sharp knife and a steady hand work just fine. Slice the potatoes into 1/4-inch thick rounds. Uniformity is important here, as it helps them all cook at the same rate.
• Next, combine the water and 1 tablespoon of salt in a large pot and bring it to a boil. Gently add the potato slices. Cook for 5-7 minutes, or until they are just fork-tender. You should be able to easily pierce them with a fork, but they should not be falling apart.
• Drain the potatoes carefully in a colander and spread them on a wire rack or a towel-lined baking sheet to cool and dry for about 10 minutes. This drying step is crucial—a dry surface helps the breading stick much better!

Step 2: Mix the Seasoned Breading

• While the potatoes are cooling, let’s make the flavor-packed coating. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). The cornstarch is a little secret weapon here; it helps make the crust extra light and crispy.
• Fill a second shallow dish with about an inch of cool water. Now you have your dredging station ready to go!

Step 3: The Double-Dredge for Maximum Crunch

This is where the magic happens. Working with one potato slice at a time, follow this sequence:

1. Dip it into the water.
2. Let any excess drip off, then transfer it to the seasoned flour.
3. Toss to coat it completely.
4. Dip it back into the water for just a second.
5. Finally, put it back in the flour for a second, thicker coating.

Press the flour onto the potato gently to make sure it adheres. Place the breaded potato slice on a clean wire rack and repeat with the remaining slices. This double-dip method is what creates that signature thick, shaggy crust.

Step 4: Fry to Golden Perfection

• Pour your oil into a heavy-bottomed pot or Dutch oven until it’s about 2 inches deep. Heat the oil over medium-high heat until it reaches 365∘F (185∘C). Using a thermometer is the best way to ensure your oil is at the right temperature. If the oil is too cool, your mojos will be greasy; too hot, and the crust will burn before it’s cooked through.
• Carefully place a single layer of breaded potatoes into the hot oil. Don’t overcrowd the pan! Frying in small batches (about 5-6 mojos at a time) is key to maintaining the oil temperature. Fry for 3-5 minutes per side, until they are a deep golden brown and wonderfully crispy.
• Use tongs or a spider strainer to remove the mojos from the oil, allowing the excess oil to drip off. Place them on a wire rack to cool. Why a wire rack instead of paper towels? A rack allows air to circulate underneath, keeping the bottoms just as crispy as the tops. Immediately sprinkle them with a tiny bit of extra salt while they’re hot.

My Top Tips for Mojo Success

• Choose Russets: Russet potatoes have a high starch content and low moisture, which makes them ideal for frying. They get light and fluffy on the inside.
• Don’t Skip the Parboil: I know it’s an extra step, but it’s the most important one for getting that perfectly cooked interior and super crisp exterior.
• Batch Fry: Seriously, don’t crowd the pan. Give your mojos room to swim and sizzle. This ensures every single one is perfectly cooked.
• Keep Them Warm: If you’re making a big batch, you can keep the finished mojos warm in a single layer on a baking sheet in an oven set to 200∘F (95∘C).

The Perfect End to Your Cravings

Having this Crispy Potato Mojos recipe in your back pocket is a true game-changer for movie nights, parties, or just when that salty-snack craving hits. They are incredible on their own but even better with a side of creamy ranch, tangy fry sauce, or a simple sour cream and chive dip. I truly hope you and your family love these as much as mine does. There is something so satisfying about mastering a dish you used to only get from a restaurant. Happy cooking!

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