Recipe By Brooke'smom
Rating
Published Jun 8th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 6 servings Calories 379.8

The best Mojo recipe I have ever made!

Recipe Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 egg
  • ⅓ cup milk
  • 6 potatoes, cut into wedges
  • ¼ cup vegetable oil

Cooking Directions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
  3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

Nutrition Facts

  • Calories 379.8
  • Carbohydrate 62.4 g
  • Cholesterol 32.1 mg
  • Fat 10.8 g
  • Fiber 5.9 g
  • Protein 9.2 g
  • Saturated Fat 2 g
  • Sodium 420.7 mg
  • Sugar 2.5 g

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Chef's Notes

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

  1. I followed the recipe but it ended up with the flour showing through. I am assuming that I need to add more oil for these to really turn out. Has anyone experimented with using more oil? And is there a way to make them a bit more moist?
  2. Should have read the reviews closer before making! By following the actual recipe to a "T" you end up with white flour potato wedges. Doubling up on the spices would be the answer.
  3. I amped up the spices but not the flour. Delicious will be making these again. I tasted a tiny bit of the flour before dredging to ensure the right degree of flavor. I thought it definitely needed more salt. A real must-try do yourself a favor.
  4. I doubled everything except the flour which I cut in half. I also added four tablespoons of parmesean cheese, that got it! Great starting point though.
  5. I love these kind of fries--reminds me of home--but they are such a pain I rarely make them. These are very tasty but yeah still a bit of a pain. I did these in batches and played around with the oil part to find out what worked best. I tried spraying with the spray oil - Read more ...
  6. Fun new-to-me way to make oven fries! I cut into fairly think wedges and the crispy coating really adhered well. I cooked at a lower temp but preheated the oil in my jelly roll pan while I was breading the potatoes. Used red potatoes because they were starting to sprout I think regular Idado would - Read more ...
  7. Double all spices add 1 teaspoon each: garlic onion powder seasoned salt and instead of drizzling with oil SPRAY with vegetable oil spray until no white shows. nobody likes powdery fries... then perfect. thank you:)
  8. Instead of plain salt I used Johnny's Seasoning Salt (which I also increased quite a bit) and I took Christine's suggestion and added a teaspoon each of onion/garlic powder. I have not had decent jo-jo potatoes since I moved to the East from the Northwest--these remind me of home. Everyone loved them. I served them - Read more ...
  9. These are very good! After reading the first review, I decided to double all of the spices (except the cayenne), and I also added in some onion and garlic powders. These baked up perfectly in the time specified, but I felt that they still needed more salt (I think the addition of the salt would've - Read more ...
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