These potatoes are a delicious snack or side dish that’s crispy on the outside and soft on the inside.
Popularized by Shakey’s Pizza, this addictive treat has become more popular in the Philippines and the United States, and has become a landmark in Singapore as of March 2022.
Inspired by this, I prepared a version of this delicacy complete with a special sauce that preserves its original taste.
INGREDIENTS:
Potatoes: 500-600 grams (I used russet potatoes)
Egg: 1 large, peeled and cut into 1/2 inch pieces
Milk: 1/4 cup
Dry mix:
All-purpose flour: 1/2 cup
Cornstarch: 1/2 cup
Salt: 1/2 teaspoon
Pepper: 1/4 teaspoon
Garlic powder: 3/4 teaspoon
Onion powder: 1 and 3/ 4 teaspoon
Oregano: 1/4 teaspoon
Thyme: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Hot pepper: 1/2 teaspoon
Dip Ingredients:
Mayonnaise: 1/2 cup
Garlic powder: 1/4 teaspoon
Lemon juice: Half a lemon juice
Salt, black pepper, smoked paprika: A pinch of each
INSTRUCTIONS:
Preparation: Wash and peel the potatoes thoroughly. Dry the bread and cut the eggs into 2/2 pieces.
Wet mixture: Combine egg whites and milk, mix well. Put aside.
Dry mix: Mix all dry ingredients and spices in a separate bowl.
Above: Place each potato piece in the wet mixture and cover with the spice mixture.
Remove excess starch. Set aside and repeat with remaining potatoes.
Allow them to rest for about ten minutes.
Frying: Heat oil to 160°C (320°F).
Dip a chopstick into the oil to check if it is hot enough; Bubbles should form around them when ready.
Fry the potatoes into pieces, being careful not to overcrowd the pan.
Fry until golden brown, 2 minutes per batch. Drain off excess oil to cool.
Second frying: Increase the oil temperature slightly. Fry the potatoes for another 30 seconds so they become crispy.
To serve: Set aside a bowl of MOJO POTATOES with the prepared sauce. Enjoy a homemade version of this addictive dish!
I hope you have fun making and eating this delicious POTATO MOJO!
How to Store Mojo Potatoes
Refrigerating (Short-Term Storage):
Cool completely: Let the fried potatoes cool on a rack (not stacked) to avoid sogginess.
Store in an airtight container: Line the container with a paper towel to absorb excess oil.
Refrigerate for up to 3 days.
Freezing (Long-Term Storage):
Flash-freeze first: Spread the cooled potatoes on a baking sheet in a single layer. Freeze for 1–2 hours until solid.
Transfer to a freezer-safe bag or container. Label with the date.
Freeze for up to 1 month.
How to Reheat for Maximum Crispiness
Oven or Toaster Oven (Best Method):
Preheat to 200°C (400°F).
Place potatoes on a wire rack over a baking sheet (or directly on the baking sheet).
Bake for 10–15 minutes, flipping halfway through.
Air Fryer:
Preheat to 180°C (350°F).
Heat potatoes for 5–7 minutes, shaking the basket halfway.
Avoid Microwaving:
It makes the coating soggy and rubbery. Only use it if you don’t mind losing the crispiness.
Variations
1. Cheesy Mojo Potatoes
Add 2–3 tablespoons of grated Parmesan or cheddar powder to the dry mix.
Finish with shredded cheese on top while still hot for a gooey twist.
2. Spicy Kick
Add more hot pepper powder or a pinch of cayenne or chili flakes to the coating mix.
Serve with sriracha mayo or spicy aioli instead of the original dip.
3. Herb-Lovers’ Version
Add fresh chopped herbs like parsley, chives, or cilantro after frying for a fresh finish.
4. Gluten-Free Option
Swap the all-purpose flour for rice flour or a gluten-free flour blend. Cornstarch can remain as-is for crispiness.
5. Sweet Potato Mojo
Use sweet potatoes instead of russets for a sweeter, nutrient-rich alternative. Adjust fry time as they brown faster.
6. Baked or Air-Fried
Skip deep-frying and use an air fryer or oven for a lighter version. Coat with a bit of oil before baking.
Tips for Perfect Mojo Potatoes
Use Russet Potatoes:
They’re starchy and crisp up beautifully. Avoid waxy potatoes like red or Yukon Gold.
Dry Thoroughly:
After rinsing, dry the potato slices really well before coating. Moisture prevents crispiness.
Double Fry for Crunch:
The first fry cooks them through; the second fry adds the golden, crunchy layer.
Rest After Coating:
Letting the coated slices sit for 10 minutes helps the crust adhere better during frying.
Don’t Crowd the Pan:
Fry in small batches. Too many potatoes at once lower the oil temperature and cause soggy results.
Oil Temperature Matters:
Use a thermometer if possible. Oil too cool = greasy; too hot = burnt coating.
Season Immediately After Frying:
Sprinkle with a little salt or flavored seasoning right after they come out of the oil while still hot.
Got it—no schedule needed!
A single serving of Mojo Potatoes with dip provides approximately 310 calories.
The dish is relatively high in fat, contributing around 19 grams, with about 3.5 grams of that being saturated fat.
This is primarily due to deep-frying the potatoes and the mayonnaise in the dip.
The cholesterol content is about 45 milligrams, and sodium is moderate at roughly 480 milligrams, depending on how much salt is used in both the coating and the dip.
In terms of carbohydrates, you’re getting close to 30 grams per serving, including around 2 grams of dietary fiber and less than 1 gram of sugar.
The protein content is modest, at about 4 grams, coming mostly from the egg and a small amount from the mayo.