Ingredients:
Potatoes: 500-600 grams (I used russet potatoes)
Egg: 1 large, peeled and sliced 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
Paprika: 1/4 teaspoon
Garlic powder: 3/4 teaspoon
Onion powder: 1 and 3/4 teaspoons
Oregano: 1/4 teaspoon
Thyme: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Cayenne pepper: 1/2 teaspoon
Dip Ingredients:
Mayonnaise: 1/2 cup
Garlic powder: 1/4 teaspoon
Lemon juice: Juice of half a lemon
Salt, pepper, smoked paprika: A pinch of each
Instructions:
Preparation: Rinse and scrub the potatoes thoroughly. Pat them dry and slice the egg into 1/2-inch pieces.
Wet Mixture: Combine the egg white and milk, mixing well. Set aside.
Dry Mix: In a separate bowl, combine all the dry ingredients and spices.
Coating: Dip each potato slice into the wet mixture first, then coat with the spice mixture. Shake off any excess starch and spice. Set aside and repeat for the remaining potatoes. Allow them to rest for about ten minutes.
Frying: Heat the oil to approximately 160°C (320°F). To check if it’s hot enough, dip a wooden chopstick into the oil; bubbles should form around it when ready. Fry the potato slices in batches, ensuring they don’t overcrowd the pan. Fry until golden brown, about 2 minutes per batch. Drain excess oil on a cooling rack.
Second Fry: Increase the oil temperature slightly. Fry the potatoes for an additional 30 seconds to achieve extra crispiness. Drain on a cooling rack.
Serve: Plate your crispy MOJO POTATOES with the prepared dip on the side. Enjoy your homemade version of this addictive snack!
I hope you enjoy making and eating these delicious MOJO POTATOES
