Instructions:
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the potatoes into your preferred shape—either wedges or thick slices.
Step 3
In a large mixing bowl, combine the gluten-free chicken breading mix, paprika, and sea salt.
Step 4
In a separate bowl, whisk together the yogurt and water until smooth.
Step 5
Dip each potato piece into the yogurt mixture, ensuring it’s fully coated.
Step 6
Roll the coated potato pieces in the breading mixture, pressing gently to ensure the coating adheres well.
Step 7
Heat the oil in a large frying pan over medium-high heat.
Step 8
Once the oil is hot, carefully add the potato pieces in a single layer.
Step 9
Fry the potatoes for 2-3 minutes on each side until golden brown.
Step 10
Transfer the fried potatoes to a parchment-lined baking sheet.
Step 11
Bake in the preheated oven for 10-12 minutes, or until the potatoes are fully cooked and crispy.
Step 12
Serve your Mojo Potatoes hot with your favorite dipping sauce.
Enjoy your crispy, tangy, gluten-free Mojo Potatoes!
Pro tips:
Soak Potatoes: Soak sliced potatoes in cold water for 30 minutes to make them crispier.
Double Coat: Dip in yogurt and breading twice for an extra-crispy crust.
Hot Oil: Fry in hot oil (350°F/175°C) for a golden, crunchy finish.
Oven Finish: Bake on a wire rack to keep them crispy all over.
Customize Seasoning: Add spices like garlic powder or cayenne to the breading for more flavor.
Fresh Yogurt Sauce: Mix in herbs or lemon juice for a zesty dip.
Reheat in Oven: Use the oven to reheat leftovers and maintain crispiness.
These quick tips will help you perfect your Mojo Potatoes!
Estimated Nutrition per Serving (based on 4 servings):
Calories: 340 kcal.
Total Fat: 19g.
Saturated Fat: 3g.
Trans Fat: 0g.
Cholesterol: 5mg.
Sodium: 950mg.
Total Carbohydrates: 37g.
Dietary Fiber: 4g.
Sugars: 3g.
Protein: 5g.
Vitamin A: 8% of Daily Value (DV).
Vitamin C: 20% of DV.
Calcium: 8% of DV.
Iron: 10% of DV.