Name: Mojo Potatoes Recipe
Ingredients: Potatoes: 2 lbs Russet potatoes (about 4-5 medium-sized potatoes). Russet potatoes are ideal for Mojo Potatoes due to their high starch content, which contributes to their fluffy interior and crispy exterior when baked or roasted. You can also use Yukon Gold potatoes for a slightly creamier texture, but Russets are the classic choice for achieving that perfect Mojo Potato texture.; Olive Oil: ½ cup extra virgin olive oil. Olive oil is crucial for both flavor and texture. It helps the spices adhere to the potatoes, promotes even browning, and contributes to the overall richness of the dish. Extra virgin olive oil adds a subtle fruity note that complements the spices.; Paprika: 2 tablespoons smoked paprika. Smoked paprika is the star of the spice blend, providing the characteristic smoky flavor that defines Mojo Potatoes. Its deep, rich flavor is essential for creating the authentic taste. If you only have sweet paprika, you can use it, but smoked paprika truly elevates the dish.; Garlic Powder: 2 tablespoons garlic powder. Garlic powder offers a consistent and potent garlic flavor that permeates the potatoes evenly. It’s a convenient and effective way to infuse the potatoes with garlicky goodness. Fresh garlic can be used, but garlic powder ensures a smoother, more uniform flavor distribution.; Onion Powder: 1 tablespoon onion powder. Onion powder adds a subtle savory depth to the spice blend, complementing the garlic and paprika. It rounds out the flavor profile and contributes to the overall complexity of the mojo seasoning.; Dried Oregano: 1 tablespoon dried oregano. Oregano brings a slightly herbaceous and earthy note to the potatoes, adding another layer of flavor complexity. Its slightly peppery and slightly bitter taste balances the other spices beautifully.; Cayenne Pepper: 1 teaspoon cayenne pepper (adjust to taste). Cayenne pepper is responsible for the “mojo” kick! It provides the heat that makes these potatoes so addictive. Start with 1 teaspoon and adjust according to your spice preference. For a milder version, reduce to ½ teaspoon or omit it altogether. For extra heat, increase to 1.5 or 2 teaspoons, or add a pinch of red pepper flakes.; Salt: 2 teaspoons kosher salt (or to taste). Salt is essential for enhancing all the flavors and seasoning the potatoes properly. Kosher salt is preferred for its coarser texture, which helps it adhere better to the potatoes and season them more evenly. Adjust the amount to your taste.; Black Pepper: 1 teaspoon freshly ground black pepper (or to taste). Black pepper adds a final touch of spice and depth to the seasoning. Freshly ground black pepper offers a more vibrant flavor than pre-ground pepper.; Optional: Fresh Parsley: For garnish (chopped, optional). Fresh parsley provides a vibrant green garnish and a touch of freshness that brightens up the finished dish. It’s optional, but adds a nice visual appeal and a subtle herbaceous note.

Ingredients

Potatoes: 2 lbs Russet potatoes (about 4-5 medium-sized potatoes). Russet potatoes are ideal for Mojo Potatoes due to their high starch content, which contributes to their fluffy interior and crispy exterior when baked or roasted. You can also use Yukon Gold potatoes for a slightly creamier texture, but Russets are the classic choice for achieving that perfect Mojo Potato texture.

Olive Oil: ½ cup extra virgin olive oil. Olive oil is crucial for both flavor and texture. It helps the spices adhere to the potatoes, promotes even browning, and contributes to the overall richness of the dish. Extra virgin olive oil adds a subtle fruity note that complements the spices.

Paprika: 2 tablespoons smoked paprika. Smoked paprika is the star of the spice blend, providing the characteristic smoky flavor that defines Mojo Potatoes. Its deep, rich flavor is essential for creating the authentic taste. If you only have sweet paprika, you can use it, but smoked paprika truly elevates the dish.

Garlic Powder: 2 tablespoons garlic powder. Garlic powder offers a consistent and potent garlic flavor that permeates the potatoes evenly. It’s a convenient and effective way to infuse the potatoes with garlicky goodness. Fresh garlic can be used, but garlic powder ensures a smoother, more uniform flavor distribution.

Onion Powder: 1 tablespoon onion powder. Onion powder adds a subtle savory depth to the spice blend, complementing the garlic and paprika. It rounds out the flavor profile and contributes to the overall complexity of the mojo seasoning.

Dried Oregano: 1 tablespoon dried oregano. Oregano brings a slightly herbaceous and earthy note to the potatoes, adding another layer of flavor complexity. Its slightly peppery and slightly bitter taste balances the other spices beautifully.

Cayenne Pepper: 1 teaspoon cayenne pepper (adjust to taste). Cayenne pepper is responsible for the “mojo” kick! It provides the heat that makes these potatoes so addictive. Start with 1 teaspoon and adjust according to your spice preference. For a milder version, reduce to ½ teaspoon or omit it altogether. For extra heat, increase to 1.5 or 2 teaspoons, or add a pinch of red pepper flakes.

Salt: 2 teaspoons kosher salt (or to taste). Salt is essential for enhancing all the flavors and seasoning the potatoes properly. Kosher salt is preferred for its coarser texture, which helps it adhere better to the potatoes and season them more evenly. Adjust the amount to your taste.

Black Pepper: 1 teaspoon freshly ground black pepper (or to taste). Black pepper adds a final touch of spice and depth to the seasoning. Freshly ground black pepper offers a more vibrant flavor than pre-ground pepper.

Optional: Fresh Parsley: For garnish (chopped, optional). Fresh parsley provides a vibrant green garnish and a touch of freshness that brightens up the finished dish. It’s optional, but adds a nice visual appeal and a subtle herbaceous note.

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Instructions

Prepare the Potatoes: Begin by thoroughly washing the potatoes under cold running water. Scrub them gently with a vegetable brush to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. This step is crucial for ensuring clean potatoes and helps the oil and spices adhere properly.

Cut the Potatoes: Now, it’s time to cut the potatoes into wedges. For even cooking, aim for wedges that are roughly the same size. A good approach is to first halve each potato lengthwise. Then, place the cut side down and halve it lengthwise again. Finally, cut each quarter lengthwise into 2-3 wedges, depending on the size of the potato. You should aim for wedges that are about ½ to ¾ inch thick at their widest point. Uniformly sized wedges will cook at the same rate, preventing some from being overcooked while others are undercooked.

Soak the Potatoes (Optional but Recommended): This step is optional but highly recommended for achieving extra crispy Mojo Potatoes. Place the potato wedges in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or even up to 1 hour. Soaking helps to remove excess starch from the surface of the potatoes. This starch, if left on, can cause the potatoes to become gummy rather than crispy when cooked. After soaking, drain the potatoes well and pat them thoroughly dry with paper towels or a clean kitchen towel. Ensure they are as dry as possible, as excess moisture will hinder browning and crisping in the oven.

Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). While the oven is preheating, prepare a large baking sheet. Line the baking sheet with parchment paper or aluminum foil for easy cleanup. Parchment paper is preferred as it prevents sticking and promotes even browning. If using aluminum foil, lightly grease it to prevent sticking.

Make the Mojo Spice Blend: In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Whisk until all the spices are well combined and evenly dispersed in the olive oil. This creates the flavorful “mojo” marinade that will coat the potatoes.

Coat the Potatoes with Mojo Marinade: Add the dried potato wedges to the bowl with the mojo spice blend. Toss the potatoes thoroughly with your hands or a large spoon to ensure that each wedge is evenly coated with the spiced olive oil. Massage the marinade into the potatoes, making sure every surface is covered. This step is crucial for infusing the potatoes with maximum flavor.

Arrange Potatoes on Baking Sheet: Spread the marinated potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as overcrowding will steam the potatoes instead of roasting them, preventing them from getting crispy. If necessary, use two baking sheets or bake in batches. Arrange the wedges with a little space between them to allow for proper air circulation and even browning.

Bake the Mojo Potatoes: Place the baking sheet in the preheated oven and bake for 25-35 minutes, or until the potatoes are tender on the inside and golden brown and crispy on the outside. The cooking time may vary slightly depending on your oven and the size of the potato wedges. Flip the potatoes halfway through the baking time (around 15-20 minutes) to ensure even browning and crisping on all sides. Use a spatula to carefully flip each wedge.

Check for Doneness: To check if the potatoes are done, insert a fork into the thickest part of a wedge. The fork should slide in easily without resistance, indicating that the potatoes are tender. They should also be golden brown and crispy on the edges. If they are not yet crispy enough, you can increase the oven temperature to 425°F (220°C) for the last 5-10 minutes of baking, keeping a close eye on them to prevent burning.

Rest and Garnish (Optional): Once the Mojo Potatoes are cooked, remove them from the oven and let them rest on the baking sheet for a few minutes. This allows them to crisp up further as they cool slightly. If desired, garnish with freshly chopped parsley before serving for a touch of freshness and visual appeal.

Serve Hot: Mojo Potatoes are best served hot and fresh out of the oven when they are at their crispiest and most flavorful. Serve them immediately as an appetizer, side dish, or snack.

Nutrition

Serving Size: one normal portion
Calories: 220-280
Sugar: 2-3g
Fat: 14-18g
Saturated Fat: 2-3g
Carbohydrates: 30-35g
Fiber: 3-4g
Protein: 3-4g
Cholesterol: 0mg