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Grandma's Crispy Mojo Potatoes

Thick-sliced russet potatoes coated in a perfectly seasoned blend of flour, cornstarch, and spices, then fried until golden-brown and crispy. Served with a quick, tangy garlic-lemon mayo.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Potatoes:
  • 550 g russet potatoes (about 2 large potatoes), sliced into 1/4-inch rounds
  • Vegetable oil, for frying
  • 25 ml whole milk
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
For the Spice Blend:
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 3/4 tsp garlic powder
  • 1 3/4 tbsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/2 tsp cayenne pepper
For the Garlic Mayo Dip:
  • 1/2 cup mayonnaise
  • 1/4 tsp garlic powder
  • 1/2 tsp fresh lemon juice

Method
 

  1. Prep the Potatoes: Scrub the russet potatoes thoroughly. Slice them into even 1/4-inch thick rounds. Pat the slices completely dry with a clean paper towel to remove excess moisture.
  2. Mix the Dry Coating: In a shallow dish, whisk together the flour, cornstarch, salt, paprika, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne pepper until fully combined.
  3. Prepare the Wet Wash: In a separate medium bowl, beat the egg and milk together until smooth.
  4. Heat the Oil: Pour about 2 inches of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven. Heat the oil to 350°F (175°C).
  5. Coat the Potatoes: Dip each dry potato slice into the egg and milk mixture, letting any excess drip off. Immediately press the slice into the seasoned flour mixture, ensuring both sides are completely and thickly coated.
  6. Fry to Golden Perfection: Carefully lower the coated potato slices into the hot oil in batches. Fry for 5 to 7 minutes, turning occasionally, until they are deep golden-brown and crispy. Do not overcrowd the pan.
  7. Drain and Cool: Use a slotted spoon to transfer the hot potatoes to a plate lined with paper towels to drain excess oil.
  8. Mix the Dip & Serve: In a small bowl, whisk together the mayonnaise, garlic powder, and lemon juice until smooth. Serve the warm mojo potatoes immediately alongside the dip.

Notes

Get Them Dry: If your potato slices are wet, the seasoned flour will turn into a soggy paste instead of a crispy crust. Take your time patting them dry before coating!
Keep the Oil Hot: Make sure your oil returns to 350°F (175°C) between batches. If the oil is too cool, the potatoes will absorb too much grease and lose their signature crunch.