Mojo Potatoes Recipe

Ingredients:

Potatoes: 500-600 grams (I used russet potatoes)

Egg: 1 large, beaten

Milk: 1/4 cup

Dry Mix:

1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1 and 3/4 teaspoons onion powder
1/4 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 teaspoon hot pepper (optional)

Dip Ingredients:

1/2 cup mayonnaise
1/4 teaspoon garlic powder
Juice of half a lemon
Pinch of salt, black pepper, and smoked paprika

Instructions:

Preparation: Wash and peel the potatoes thoroughly. Cut into 1/2 inch thick slices.

Wet Mixture: In a bowl, combine beaten egg and milk. Mix well and set aside.

Dry Mix: In another bowl, combine all-purpose flour, cornstarch, salt, pepper, garlic powder, onion powder, oregano, thyme, black pepper, and hot pepper (if using). Mix well.

Coating the Potatoes: Dip each potato slice into the egg mixture, then coat thoroughly with the dry spice mixture. Shake off excess coating and set aside. Repeat with remaining potato slices. Let them rest for about 10 minutes.

Frying:

Heat oil in a deep fryer or large pot to 160°C (320°F).
Fry the coated potato slices in batches, ensuring not to overcrowd the pan. Fry until golden brown, about 2 minutes per batch. Drain on paper towels to remove excess oil.

Second Frying:

Increase the oil temperature slightly.
Fry the potatoes in batches for another 30 seconds to make them extra crispy.

To Serve: Mix together mayonnaise, garlic powder, lemon juice, salt, black pepper, and smoked paprika in a bowl for dipping. Serve the crispy Mojo Potatoes with the prepared sauce.