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Crispy fried mojo potatoes with dip.
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Mojo Potatoes

This copycat recipe of Shakey’s Mojo Potatoes is very easy to make. They are so crunchy and flavorful- a perfect snack or as party finger food or appetizers.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, International
Keyword: potato
Servings: 6
Calories: 377kcal
Author: Bebs


  • 4 medium-sized potatoes washed
  • 4 cup water
  • 1 tablespoon rock salt
  • 1 cup yogurt or buttermilk or sour cream
  • 1 packet chicken breading mix -about a cup
  • 1 teaspoon paprika powder optional
  • 1-2 cups oil for frying


  • Place water in a pot and bring to a boil over medium heat. While waiting for water to boil, cut the unpeeled potatoes into ¼ inch thick slices.
  • Once water is boiling, add 1 tablespoon of salt, then add the potatoes. Cook for 3 minutes. Transfer content of the pot into a colander to drain water and let the potato slices cool down a bit.
  • Transfer potato slices in a bowl. Pour in the yogurt and toss to fully coat each piece.
  • Place 1-2 cups oil (about ¾- inch deep) in a large frying pan. Heat oil over medium heat until water sizzles across the top.
  • Place the chicken breading mix and paprika powder in a plate or wide bowl and mix together. Take a piece of potato and coat all sides with the breading mix.
  • Carefully drop potatoes into the oil right away (so the batter doesn’t get soggy) and fry for 2-3 minutes on each side or until golden brown, adjusting heat as necessary.
  • Remove the mojos and transfer them into a plate lined with a paper towel or dripping tray.
  • Arrange the potatoes in a basket or a serving dish and enjoy with gravy.



Calories: 377kcal | Carbohydrates: 2g | Protein: 2g | Fat: 41g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg