Mojo Potatoes – Crispy, Flavorful, and Perfectly Dippable Recipe

 

Ingredients:

3-4 large russet potatoes, washed and cut into thick wedges

1 cup buttermilk (or milk + 1 tbsp vinegar, let sit for 5 minutes)

1 cup all-purpose flour

½ cup cornstarch (for extra crispiness)

1 tsp salt

½ tsp black pepper

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

½ tsp cayenne pepper (optional for spice)

Vegetable oil (for frying)

Instructions:

1. Prepare the Potatoes:

Cut the potatoes into wedges and soak them in cold water for 15-20 minutes to remove excess starch.

Drain and pat them dry with a paper towel.

2. Coat the Potatoes:

In a bowl, pour the buttermilk over the potato wedges and let them soak for 10 minutes.

In another bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.

3. Dredge the Potatoes:

Take each potato wedge from the buttermilk and coat it evenly with the seasoned flour mixture.

Shake off excess flour and place them on a plate.

4. Fry the Potatoes:

Heat vegetable oil in a deep pan to 350°F (175°C).

Fry the potato wedges in batches for 4-5 minutes, or until golden brown and crispy.

Remove and drain on paper towels.

5. Serve & Enjoy:

Serve hot with your favorite dipping sauces like ranch, cheese sauce, or garlic aioli!

Would you like a baked version for a healthier alternative?