Recipe by Brooke'smom
"The best Mojo recipe I have ever made!"
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1 1/2 cups
1 1/2 teaspoons
ground black pepper
potatoes, cut into wedges
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 with a homemade ranch and meatball subs.
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.
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 be more suitable but it's nice to know that red or even Yukon could be used!
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 enhanced the flavors even more). All in all this was a fun new way to serve fries and one that I will be making again (w/ more salt, lol)! Thanks for sharing. :)
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.
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 (you really do have to coat) and drizzling with oil. these really need to be completely covered in oil, so what seems to work best for me is drizzling, but then flipping and moving around the oil until completely covered. A pain, but better than frying and turns out delicious. I did double the spices and use seasoned salt; glad I did. thanks for the recipe!
I would use less flour and more spices. - they should be fried somehow- either deep fry or skillet. i had to go back and spray with oil to coat all the flour potatoes. I would make it again but probably deep fry.
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?
* Percent Daily Values are based on a 2,000 calorie diet.
Mojo French Fries
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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