Mojos (Delicious Deep Fried Potatoes)

"This is one of the first Copycat recipes I've tried. It's a big hit everytime I make it. They taste really really good!"
 
Download
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
15mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

  • 118.29 ml flour
  • 4.92 ml garlic salt
  • 3.69 ml pepper
  • 1.23 ml celery salt
  • 1.23 ml salt
  • 4 medium potatoes, unpeeled but scrubbed
  • 1 egg, beaten
  • vegetable oil (for frying)
  • ranch dressing or sour cream, optional
Advertisement

directions

  • Mix flour and spices in shallow dish.
  • Cut potatoes into 1/2-inch thick wedges.
  • Dip potato slices into the beaten egg, then into flour mixture.
  • Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes.
  • Serve with dressing or sour cream.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were very good. I was using my deep fryer to make chicken and wanted a side dish to do with it using the deep fryer. This fit the bill perfectly. Thank you
     
  2. Cut into rounds these duplicate the Rojo potatoes served at the Shakey's chain. Our Shakey's closed more than a decade ago, and my family was stoked when I made these last night. They couldn't get enough. The only changes I made were cutting the potatoes into rounds and I added just a touch more garlic. They were wondermous!
     
  3. All I have to say is... yum! My husband and I are both fans of Shakey's original Mojos, but don't live very close to a Shakey's anymore. To top it off, my kids and I are now on gluten-free diets, so we can't eat them at Shakey's anymore. I simply substituted my usual gluten-free flour blend for the flour and it turned out beautifully. My kids an husband can't stop raving!
     
  4. I made these one night and was super surprised at how good they were and how they really were simliar to the kind you buy at the deli counter. They took a little longer to make but they were so good! I made to many and then put them in a container. I micrwaved them the next day and they were not as crispy but STILL delicious. Thanks!
     
  5. These are very good potato wedges. They remind me of some sold at convenience stores, but with a better flavor. We used tiny Klondike Rose (red skinned yellow) potatoes and added a bit of onion powder to the mix. These were a great side with our meatloaf (along with some steamed broccoli). I imagine that they would reheat well on a baking stone, too.
     
Advertisement

RECIPE SUBMITTED BY

I love to experiment in the kitchen with all the different recipes I find over the Net!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes