🥔 Crispy Mojo Potatoes
Ingredients (Serves 4–6):
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3–4 medium russet potatoes, scrubbed (skin on)
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1½ cups buttermilk (or regular milk + 1 tbsp lemon juice)
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1 cup all-purpose flour
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½ cup cornmeal or breadcrumbs (optional, for crunch)
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1 tsp garlic powder
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1 tsp paprika
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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Pinch of cayenne or chili powder (optional)
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Oil for frying (vegetable or canola)
Instructions:
1. Prep the potatoes:
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Slice potatoes into ¼-inch thick rounds.
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Soak in cold salted water for 20–30 minutes to remove excess starch (helps crispiness).
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Drain and pat dry thoroughly.
2. Soak in buttermilk:
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Place sliced potatoes in a bowl of buttermilk. Let soak for 10–15 minutes.
3. Mix coating:
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In another bowl, mix flour, cornmeal (if using), and all spices until evenly combined.
4. Coat the potatoes:
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Remove potato slices from the buttermilk, letting excess drip off.
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Dredge in the flour mixture, pressing lightly to coat.
5. Fry:
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Heat about 1½ inches of oil in a skillet to 350°F (175°C).
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Fry potatoes in batches until golden brown and crispy — about 3–4 minutes per side.
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Drain on paper towels and season lightly with salt.
6. Serve:
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Serve hot with ranch dressing, spicy mayo, or your favorite dipping sauce.
🔄 Oven-Baked or Air Fryer Version:
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Oven: Bake at 425°F (220°C) on a greased sheet for 20–25 min, flipping halfway.
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Air Fryer: Spray lightly with oil and cook at 400°F (200°C) for 15–18 min, shaking halfway through.
Would you like a Cuban-style mojo sauce version (with garlic, orange, and lime), or a gluten-free twist on the coating?