Potato Mojos are a wildly craveable treat—crisp-edged, golden rounds of potatoes wrapped in a zesty, spiced coating that’s as satisfying as it is simple. There’s a reason they’re forever a hit at gatherings, game nights, or whenever you want something delightfully crunchy to dip. Made with pantry-friendly ingredients and a pinch of creativity, these savory snacks offer that perfect balance of fluffy inside and crisp outside—you’ll find yourself reaching for them before they ever make it to the table!
Ingredients You’ll Need
The beauty of Potato Mojos lies in their simplicity: a handful of staple items each playing a crucial role in achieving that signature flavor and addictive crunch. Here’s what you’ll need and why each one matters:
- Russet potatoes: Their starchy interior turns fluffy when cooked and the skin fries up deliciously crisp.
- All-purpose flour: Essential for binding the spices to each potato slice and creating that irresistible crunch.
- Garlic powder: Brings a subtle savory depth that pushes every bite over the top.
- Onion powder: Adds a layer of sweet earthiness, balancing out the spices.
- Paprika: For color and a gentle smokiness that makes these mojos sing.
- Salt: Vital for enhancing all the other flavors—don’t be shy!
- Black pepper: Adds that peppery warmth and savoriness you expect in a great snack.
- Cayenne pepper (optional): For those who love a bit of a kick, this gives gentle heat without overpowering.
- Buttermilk: The tangy bath that helps the seasoned flour stick perfectly and gives a teensy tang.
- Vegetable oil: For frying, ensuring the Potato Mojos get shatteringly crisp and golden.
How to Make Potato Mojos
Step 1: Prep Your Potatoes
Start by giving the russet potatoes a good scrub—you’ll want to keep the skin on for extra crunch and flavor. Slice each potato into 1/4-inch rounds; not too thin, not too thick. Soak them in a bowl of cold water for 20 minutes. This simple step removes excess starch and is the secret to that fluffy interior we all love. After soaking, drain and pat the slices completely dry—this is crucial for getting that glorious crispy coating later!
Step 2: Mix Up the Seasoned Flour
In a shallow bowl, whisk together the flour with garlic powder, onion powder, paprika, salt, black pepper, and cayenne if you want an extra touch of heat. This aromatic blend is what gives your Potato Mojos their magical flavor kick, so take a moment to appreciate the scent before you move on.
Step 3: Dip and Dredge
Set out a second bowl with buttermilk. Working one slice at a time, dunk each potato round in the buttermilk, then transfer to the seasoned flour. Press the flour mixture onto both sides so it really clings—this is your ticket to a thick, flavorful crust. For a crunchier shell, you can go for a double dip by repeating the process.
Step 4: Fry to Golden Perfection
Pour about two inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C). Carefully fry the coated potato slices in batches, 3 to 5 minutes per side, flipping until both sides are beautifully golden and crisp. Don’t overcrowd the pan—spaced-out slices cook more evenly and stay crispier. Once done, use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 5: Serve Hot and Enjoy!
Potato Mojos are absolutely best when served piping hot, right out of the fryer. Pair with your favorite dipping sauce (ranch is a classic!) and get ready for major snacking bliss.
How to Serve Potato Mojos
Garnishes
A sprinkle of fresh chopped parsley or chives adds a burst of color and freshness that makes your Potato Mojos pop on the plate. A pinch of flaky sea salt right after frying elevates their crispness, and even a light dusting of extra paprika can bring a gorgeous color contrast.
Side Dishes
These crispy delights love company! Serve alongside a crisp green salad to lighten things up, or go classic with creamy coleslaw and a tangy dipping sauce like ranch, honey mustard, or spicy aioli. If it’s a party, put them next to sliders or fried chicken for ultimate comfort-food synergy.
Creative Ways to Present
Pile Potato Mojos high on a rustic board for a casual gathering, present them artfully stacked in a cone for easy nibbling, or turn them into game-day nachos by topping with shredded cheese, scallions, and jalapeños. However you serve them, they get snapped up fast!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is honestly a rare occasion), let Potato Mojos cool completely before storing them in an airtight container in the refrigerator. They’ll stay tasty and crisp for up to 2 days—just keep them as dry as possible to prevent sogginess.
Freezing
Want to prep ahead? Arrange cooled Potato Mojos in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to a month. This method locks in the flavor and makes future snacking a breeze.
Reheating
For the best results, reheat Potato Mojos in an oven or air fryer at 400°F (200°C) for about 8 to 10 minutes, until they’re hot and crispy again. Avoid microwaving, as it’ll soften their lovely crust. A quick re-crisp is all it takes for them to taste freshly made!
FAQs
Can I bake or air fry Potato Mojos instead of deep frying?
Absolutely! For a lighter take, bake at 400°F (200°C) on a wire rack-lined baking sheet, or use an air fryer in a single layer at the same temperature until golden and crisp. The results are still beautifully crunchy with a lot less oil.
Why do I need to soak the potatoes before coating?
Soaking potato slices in cold water removes excess surface starch, which helps achieve that fluffy inside and prevents them from sticking together. It’s a step well worth the little extra time!
What other spices can I add to customize the flavor?
Feel free to toss in a bit of smoked paprika, chili powder, or even a sprinkle of dried herbs like oregano or thyme for a twist! Potato Mojos are endlessly adaptable to your own spice cupboard favorites.
Can I prepare Potato Mojos ahead for a party?
Definitely! You can slice and soak the potatoes a few hours ahead and keep them refrigerated in water. When ready, just pat dry, batter, and fry fresh for maximum crispness and flavor.
Are they gluten-free?
Classic Potato Mojos are made with all-purpose flour, but you can easily swap in a gluten-free blend for the coating. Just ensure every ingredient in your chosen mix is gluten-free and fry as usual!
Final Thoughts
If you adore homemade snacks that win hearts at first bite, you owe it to yourself to give Potato Mojos a try. They’re cheerful, endlessly snackable, and guaranteed to put smiles on faces. Grab some spuds, and start crisping—there’s nothing like sharing a basket of these with your favorite people!
Print
Potato Mojos Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Potato Mojos are crispy, seasoned potato slices that are fried to golden perfection. These flavorful snacks or side dishes are sure to be a hit with family and friends.
Ingredients
Potato Mojos:
- 4 medium russet potatoes (cut into 1/4-inch thick rounds)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- vegetable oil for frying
Instructions
- Prep Potatoes: Scrub and slice potatoes into rounds. Soak in cold water for 20 minutes, then pat dry.
- Prepare Coating: Mix flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using).
- Dip Potatoes: Dip potato slices in buttermilk, then coat in seasoned flour.
- Fry: Heat oil to 350°F (175°C) and fry potato slices until golden and crispy.
- Drain and Serve: Remove from oil, drain on paper towels, and serve hot with dipping sauce.
Notes
- For extra crispiness, double-dip in buttermilk and flour.
- You can bake or air fry at 400°F (200°C) for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
