For the Potatoes:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet or Yukon Gold potatoes | 4 large (about 2½ lbs) | Russets get crispier |
| Vegetable or canola oil | For frying | Or use an air fryer |
| Salt | 1 teaspoon | For soaking water |
For the Mojo Seasoning:
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic powder | 1 tablespoon | The star of the show |
| Onion powder | 1 tablespoon | |
| Paprika | 2 teaspoons | For color and warmth |
| Dried parsley | 1 tablespoon | For that herby fleck look |
| Dried oregano | 1 teaspoon | |
| Black pepper | 1 teaspoon | |
| Salt | 1 teaspoon | Or to taste |
| Cayenne pepper | ¼ teaspoon | Optional, for heat |
For Serving:
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Ranch dressing or garlic aioli for dipping
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Fresh parsley for garnish
The Method: Crispy, Golden, Irresistible
Step 1: Cut the Potatoes
Scrub potatoes well (peeling is optional). Cut into wedge shapes—about ½-inch thick at the widest part. Uniform size ensures even cooking.
Step 2: Soak (The Secret to Crispiness)
Place cut potatoes in a large bowl of cold water with 1 teaspoon salt. Soak for 30 minutes. This removes excess starch and helps them get extra crispy. Drain and pat completely dry with paper towels—moisture is the enemy of crispiness.
Step 3: First Fry (Or Air Fry)
For Deep Frying:
Heat oil to 325°F (165°C). Fry potatoes in batches for 5-6 minutes, until cooked through but not browned. Remove and drain on paper towels. Let cool for 10 minutes.
For Air Frying:
Toss potatoes with 2 tablespoons oil. Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway, until tender. Skip the double-fry method.
For Baking:
Toss with 3 tablespoons oil. Bake at 425°F (220°C) for 20 minutes, flip, bake another 15-20 minutes until golden and crispy.
Step 4: Second Fry (For Maximum Crunch)
Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2-3 minutes, until golden brown and crispy. Drain on paper towels.
Step 5: Season Immediately
In a small bowl, combine all seasoning ingredients. While potatoes are still hot, transfer to a large bowl, sprinkle with seasoning, and toss to coat evenly.
Step 6: Serve
Serve hot with ranch dressing or garlic aioli for dipping. Garnish with fresh parsley.
Pro-Tips for Mojo Perfection
1. Don’t Skip the Soak
That 30-minute water bath removes surface starch, which is the #1 secret to crispy potatoes.
2. Dry Thoroughly
After soaking, pat potatoes completely dry. Any moisture creates steam, not crispiness.
3. Double-Fry for Restaurant Quality
The first fry cooks the potato through; the second fry creates that shatteringly crisp crust.
4. Season While Hot
The seasoning sticks best to hot, slightly oily potatoes straight from the fryer.
5. Make Extra Seasoning
This spice blend is delicious on popcorn, chicken wings, roasted vegetables, and fries. Make a double batch and keep it in your pantry.
Air Fryer Method (Simpler, Still Delicious)
If you don’t want to deep fry:
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Soak and dry potatoes as directed.
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Toss with 2 tablespoons oil.
-
Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway.
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Increase temperature to 400°F (200°C) and air fry for another 5-8 minutes until golden and crispy.
-
Season immediately.
Note: Air-fried mojo potatoes won’t be quite as crispy as deep-fried, but they’re still delicious and much healthier.
Make-Ahead and Freezing
Par-fry in advance: Complete Step 3 (first fry), cool completely, and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, do the second fry straight from the fridge or freezer (add 1-2 minutes).
Freeze cooked mojo potatoes: Cool completely, freeze in a single layer, then transfer to freezer bags. Reheat in a 400°F oven or air fryer for 8-10 minutes.
What to Serve With Them
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Ranch dressing – The classic pairing
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Garlic aioli – Mayonnaise + minced garlic + lemon juice
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Spicy mayo – Mayonnaise + sriracha
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Honey mustard – Sweet and tangy
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Shakey’s chicken – For the full experience
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Burgers or fried chicken – Perfect sidekick
Your Mojo Questions, Answered
Can I use sweet potatoes?
Yes! Sweet potato mojo wedges are delicious. Adjust cooking time as needed.
Can I bake these instead of frying?
Yes, but they won’t be as crispy. Bake at 425°F for 35-40 minutes, flipping halfway.
What’s the best potato for mojo potatoes?
Russets get the crispiest exterior. Yukon Golds are creamier inside. Both work.
How do I get the seasoning to stick?
Season immediately after frying while the potatoes are still hot and slightly oily.
Can I make this seasoning in bulk?
Absolutely! Mix a larger batch and store in an airtight jar. It’s great on fries, chicken wings, roasted veggies, and popcorn.
Why aren’t my potatoes crispy?
Either too crowded, not dry enough, or the oil wasn’t hot enough. Next time, dry thoroughly, fry in batches, and check oil temperature.
