Shakey's Mojo Potatoes
photo by beingjade
- Ready In:
- 6 large idaho baking potatoes
- 2 cups flour
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons thyme
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
- 1⁄2 cup milk
- Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
- Cut each potato into 1/4" rounds.
- Heat oil to 375°F
- Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
- Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
- Deep fry wedges without overcrowding, until crisp and golden.
- Drain on paper towels and serve.
Questions & Replies
Is this supposed to be the current or old recipe. I can swear that there is something different from the mojos I grew up with. They seem drier now. I started to assume they dont fry them at all anymore. But I will give this recipe a go. I am dying to get back to what I remember as the original mojo that was nice and crispy on the outside and mush on the inside and not bland like they are now
WRONG WRONG WRONG. I worked at Shakeys in 1985, I ran the fryer. There was no cayenne pepper in there...although I might like that. There was no oven step. THIS is the true Shakeys Mojo recipe: Box of COMPLETE Pancake Mix - Just Add Water Potatoes...Russets work great. Wax paper Lawry's Seasoned Salt Fryer and oil Take a shallow pan or bowl and place a quantity of dry pancake mix in it. I'd start with a cup of mix. Sprinkle Lawry's Seasoned Salt in the dry mix and stir in with a fork til the powder takes on a slight pink hue. You can kind of taste the powder and tell when it's right. Slice up the potatoes about 1/8" to 1/4" thick. Coat both sides of the potato slice liberally with the mix, sort of press into it. Lay out on wax paper, single layer. You can lay sheet over sheet of wax paper and stack layers that way. Leave at room temp for at least an hour, or put in fridge to use later. Slices are ready to fry when the moisture from the potato has blended with the powder to form sort of a pinkish slurry on the slices. Deep Fry at 375 until deep golden brown and puffy.
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RECIPE SUBMITTED BY
I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas. I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.