These mojo potato slices use a flour-and-cornstarch coating seasoned with paprika, garlic and herbs. A short rest helps the coating adhere, and a brief second fry adds crispness. Serve with the garlic mayo dip.
Recipe Details
- Potato thickness: about ½cm
- Coating rest: 10 minutes
- First-fry oil: about 160°C (320°F)
- Second fry: about 30 seconds per batch
Ingredients
Potatoes and Wet Coating
- 500–600g potatoes, such as russet
- 1 large egg white
- ¼ cup milk
- Oil, for deep-frying
Seasoned Dry Coating
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1½ teaspoons salt
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon ground black pepper
- A pinch of cayenne
Garlic Mayo Dip
- 100g mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- A dash of black pepper
- A dash of salt
- A dash of smoked paprika
How to Make Mojo Potato Slices
Slice the potatoes and make the dip
Scrub and dry the potatoes, then cut into slices about ½cm thick, leaving the skins on. Mix all the dip ingredients and refrigerate until serving.
Coat and rest the slices
Mix the egg white and milk in one bowl. Mix the flour, cornstarch and all dry seasonings in another. Dip each potato slice in the wet mixture, coat with the dry mixture and shake off excess. Leave the coated slices for about 10 minutes.
Fry until tender and golden
Heat the oil to about 160°C (320°F), using a thermometer. Fry the potatoes in batches without crowding until golden on both sides and tender in the centers. The original recipe gives about 2 minutes per batch, but check tenderness and adjust for slice thickness. Drain on a rack.
Fry briefly again and serve
Increase the heat for a brief second fry. Fry each batch again for about 30 seconds, watching closely so the coating does not burn. Drain on the rack and serve hot with the chilled dip.
Tips and Common Mistakes
- Cut the slices evenly and dry them before coating.
- Use a thermometer rather than treating bubbles around a utensil as a precise temperature check.
- Check tenderness before the brief second fry; that final fry is mainly for crispness.
- Drain on a rack so steam can escape from both sides.
Storage and Make-Ahead Tips
The potatoes are crispest immediately after frying. Refrigerate cooled leftovers and reheat until hot, keeping the dip refrigerated separately.
Frequently Asked Questions
Should the potatoes be peeled?
This recipe leaves the scrubbed skins on.
Why fry twice?
The first fry cooks the slices and sets the coating; the brief second fry helps crisp the surface.