Mojo Potatoes (Copycat Style)

Mojo Potatoes are an incredibly delicious and addictive appetizer! If you’ve ever been to a certain well-known wing chain, you’ll recognize them immediately. They’re crispy, golden potato wedges tossed in a vibrant, zesty, and garlicky “mojo” sauce.

The name “mojo” comes from the Cuban mojo criollo, a classic sauce made with sour oranges, but the American appetizer version uses a simpler, equally tasty blend of oils, citrus, and spices.

Here’s how to make them at home, both baked and fried.

Mojo Potatoes (Copycat Style)

This recipe captures the perfect balance of crispy potato and tangy, garlicky coating.

Yields: 4 servings as an appetizer
Prep time: 15 minutes (+ optional soaking time)
Cook time: 25-40 minutes (depending on method)

Ingredients:

For the Potatoes:

• 2 large Russet potatoes (about 1.5 lbs total)

• 1-2 quarts vegetable or peanut oil, for frying (or 2-3 tbsp oil for baking)

• ½ cup buttermilk (optional, for extra crispiness)

For the Mojo Sauce/Coating:

• ¼ cup (60ml) olive oil or melted butter

• 3-4 cloves garlic, minced very fine or pressed

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh lemon juice

• 1 teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon salt, plus more for sprinkling

• ¼ teaspoon black pepper

• A pinch of cayenne pepper (optional, for a little heat)

For the Dredge:

• ½ cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions:

Step 1: Prepare the Potatoes

1. Scrub the potatoes clean. You can peel them or leave the skins on for a more rustic texture.

2. Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato.

3. (Optional but Recommended): Soak the potato wedges in a bowl of cold water for 30 minutes to 1 hour. This removes excess starch, resulting in a crispier exterior. Pat them completely dry with paper towels before coating.

Step 2: Create the Dredge and Coating

1. In a shallow bowl, whisk together all the ingredients for the dredge: flour, cornstarch, paprika, garlic powder, salt, and pepper.

2. In a separate large bowl, whisk together all the ingredients for the Mojo Sauce: olive oil, minced garlic, parsley, lemon juice, paprika, onion powder, salt, and pepper.

Step 3: Coat the Potatoes

1. Toss the dried potato wedges in the flour/cornstarch dredge until evenly coated. Shake off any excess.

2. (Optional Extra Step for Crispiness): For an even crispier crust, dip the flour-coated wedges in the buttermilk, then toss them back in the dredge for a second coating.

Step 4: Cook the Potatoes (Choose Your Method)

A) Deep Frying (The Classic Crispy Method)

• Heat oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).

• Working in batches to avoid overcrowding, carefully fry the potato wedges for 4-6 minutes, or until golden brown, crispy, and cooked through.

• Remove with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crispy). Sprinkle immediately with a little salt.

B) Baking (A Healthier, Still-Delicious Method)

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

• Arrange the coated potato wedges in a single layer on the baking sheet. Drizzle or spray generously with oil.

• Bake for 20-25 minutes. Flip the wedges and bake for another 10-15 minutes, or until golden brown and crispy.

Step 5: The Final Toss

1. While the potatoes are still hot from the fryer or oven, place them in the large bowl with the prepared Mojo Sauce.

2. Toss gently but thoroughly until every wedge is glossy and coated in the garlicky sauce.

Serve immediately! They are best enjoyed hot and crispy.

Pro-Tips:

• Fresh Garlic is a Must: The flavor of fresh minced garlic is essential for an authentic mojo taste. Don’t substitute with garlic powder for the sauce.

• Double Dip for Extra Crunch: The buttermilk and double-dredge step creates a thicker, craggier crust that holds the sauce beautifully.

• Don’t Skip the Cornstarch: The combination of flour and cornstarch in the dredge is the secret to an ultra-crispy, light coating that doesn’t get soggy.

• Serve with Ranch or Blue Cheese: Just like the classic version, these are fantastic dipped in cool, creamy ranch or blue cheese dressing.

Enjoy your homemade Mojo Potatoes—they’re sure to be a hit