Mojo French Fries

Mojo French Fries

14
Brooke'smom 1

"The best Mojo recipe I have ever made!"
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Ingredients

35 m servings 380 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

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 dece...

Most helpful critical review

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.

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 dece...

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 wa...

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 th...

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.

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 nee...

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 wi...

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 bu...

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...

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.