Mojo Potatoes Recipe

These crispy, crunchy potato wedges are perfect for a side dish, appetizer, or anytime snack!


  • 4 russet potatoes
  • 1 cup milk (or buttermilk, yogurt)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon paprika (optional)
  • ½ teaspoon cayenne pepper (adjust to your spice preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Oil for frying (vegetable, canola, peanut)


  1. Wash and cut the potatoes into ¼-inch thick slices. You can cut them into wedges or rounds, depending on your preference.
  2. Heat oil in a large pot or deep fryer to 375°F (190°C).
  3. In a bowl, whisk together the flour, paprika, cayenne pepper, garlic powder, thyme, salt, and pepper.
  4. Pour the milk into a separate bowl.
  5. Dredge the potato slices in the milk, coating them evenly.
  6. Immediately after dipping in milk, coat the potatoes generously in the seasoned flour mixture.
  7. Fry the potatoes in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Drain the potatoes on paper towels to remove excess oil.
  9. Serve hot with your favorite dipping sauce (optional: ketchup, ranch dressing, hot sauce).

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