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Mojo Potatoes are great as appetizers, snack, or as a side for pizza, chicken or pasta. These crispy and crunchy potato slices made famous by Shakey’s Pizza are a crowd pleaser and so easy to make!

Shakey’s style mojo potatoes are known for their crispy exterior, tangy flavor, and aromatic spices. The seasoning ingredients typically includes a blend of herbs and spices, giving them a distinct and flavorful taste.

We really enjoy these crunchy, perfectly seasoned fried potatoes as a side dish with pizza. To give the fried battered potato slices a boost of flavor, try dipping it with my homemade gravy.

Mojo Potatoes Shakey’s Style

Mojos are a popular menu item at Shakey’s Pizza, a restaurant chain known for its pizza and chicken. They are basically thick-sliced unpeeled potatoes that are battered and deep-fried to create a crispy exterior while maintaining a soft and tender interior.

Mojo Potatoes can be enjoyed on their own or paired with dipping sauces such as gravy, ranch dressing, or sour cream. These are so easy to make, and you can whip up a batch of these for your movie night or these can be served as a side dish.

Notes On Some Ingredients

Potatoes – Large Yukon gold or russet potatoes are great choices. These are potatoes that fry well.
Flour – Is an essential ingredient for making the batter. All purpose flour is a good option since it is easily available. Other recipes only use fried chicken breading mix but you don’t have control over the seasoning.
Cornstarch – Plays an important role in many batter recipes. It gives the exterior its light and crispy texture.
Egg – Beaten egg acts as binder in batter to hold the ingredients together.
Herbs and Spices – That I used in this homemade mojo potatoes recipe are salt, curry powder, 5 spice, garlic powder, paprika and ground black pepper. You can also try addding thyme, cumin, or cayenne pepper if you prefer.
Oil – Use neutral-flavored cooking oil for deep frying like vegetable oil or canola oil to cook the mojos.

2 Ways Of Cooking

Deep-frying: Frying produces a crispy and golden exterior while maintaining a tender inside. The battered potato pieces are submerged in hot oil until they turn golden brown. Deep-frying ensures a satisfying crunch and enhances the overall flavor of the dish.

Baking: For a slightly healthier alternative, mojo potatoes can be baked in the oven. After coating with batter, the potatoes are placed on a baking sheet and cooked at a high temperature until they become crispy on the outside. Although the texture may differ slightly from deep-fried mojos, the baked version still offers a delightful eating experience.

Cooking Tips

Either use a deep fryer, deep-large frying pan or a large pot with enough oil to submerge the potatoes for deep frying.
Deep fry battered potato slices without overcrowding to avoid uneven cooking and longer cooking time.
Let the battered potatoes rest in a wire rack for a couple of seconds before frying to avoid lumps forming when cooked.
Drain excess oil after frying by placing cooked mojos in a shallow dish lined with paper towels.
You can also cut the potatoes into wedges if you do not fancy round shaped slices.

Mojo Potatoes

Mojo Potatoes are great as appetizers, snack, or as a side for pizza, chicken or pasta. These crispy and crunchy potato slices made famous by Shakey's Pizza are a crowd pleaser and so easy to make!

Print Pin Rate

Course: Appetizer, Side Dish, Snack

Cuisine: International

Keyword: mojo potatoes, mojo potatoes recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 6

Calories: 195kcal

Author: Mia

Ingredients

2 large potatoes
1 cup all purpose flour
1/4 cup cornstarch
1 1/2 teaspoon salt
1/2 tsp curry powder
1/4 tsp 5 spice
1 tsp garlic powder
1 tsp paprika
1 tsp ground black pepper
1 egg
2/3 cups cold water
vegetable oil (for deep frying)

Instructions

Cut potatoes into 1/4 inch thick slices leaving the skin on. Wash thoroughly in cold water then pat dry with paper towel.
2 large potatoes
In a mixing bowl, combine flour, cornstarch, salt, curry powder, 5 spice, garlic powder, paprika, and pepper.
1 cup all purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoon salt, 1/2 tsp curry powder, 1/4 tsp 5 spice, 1 tsp garlic powder, 1 tsp paprika, 1 tsp ground black pepper
Separate 2/3 cup of the seasoned flour mixture into a shallow dish to be used for dredging the potato slices. Set aside.
Add beaten egg and water into the mixing bowl then whisk until smooth batter forms. Preheat enough oil to 350°F in a deep fryer or large pot.
1 egg, 2/3 cups cold water, vegetable oil
Tip in the potato slices into the batter making sure all pieces are coated.
Dredge battered potato slices one by one into the flour mixture the was set aside earlier.
Place flour-dredged potatoes on a wire rack to let set for a few seconds.
Carefully drop potatoes into the hot oil and deep fry for 3-4 minutes or until golden brown.
Remove the mojos and transfer them into a plate lined with a paper towel or dripping tray.
Serve while warm as a snack or side dish with gravy dipping sauce. Bon appetit!