Mojo French Fries Recipe - Allrecipes.com
Mojo French Fries Recipe
  • READY IN 35 mins

Mojo French Fries

Recipe by  

"The best Mojo recipe I have ever made!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  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. Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2012

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.

 
Most Helpful Critical Review
Oct 21, 2013

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.

 

15 Ratings

Nov 05, 2012

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!

 
Jun 26, 2012

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. :)

 
Sep 16, 2013

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.

 
Dec 02, 2012

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!

 
May 20, 2014

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.

 
Feb 03, 2014

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?

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 62.4 g
  • 20%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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