Recreate Shakey’s Famous Mojo Potatoes at Home

There’s something magical about the memory of childhood birthday parties at Shakey’s. The pizza was good, the atmosphere was chaotic and fun, but what I truly remember is the mountain of mojo potatoes – those crispy, seasoned potato slices that disappeared almost as quickly as they arrived at the table. The perfect balance of savory and satisfying, they were always the highlight of the meal, and even now, the aroma of fried potatoes seasoned just so instantly transports me back to those carefree days. Today, we’re going to unlock the secrets to recreating that iconic flavor right in your own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-30 minutes
• Total Time: 40-50 minutes
• Servings: 4-6
• Yield: About 24-36 mojo potatoes
• Dietary Type: Vegetarian

Ingredients

• 6 russet potatoes
• Canola oil (for frying, about 3 inches deep in the pan)
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon melted butter
• 4 cups flour
• All-season salt (to taste, after frying)
• 1/2 teaspoon cayenne pepper
• 2 teaspoons thyme

Equipment Needed

• Large frying pan or deep fryer
• Mixing bowls (2)
• Cookie sheet
• Slotted spoon or spider
• Paper towels

Instructions

1. Prepare the egg wash: In a bowl, beat the 2 eggs, then add the 2 tablespoons of milk and 1 tablespoon of melted butter. Mix thoroughly until well combined. This ensures the flour coating adheres properly and gives a richer flavor.
2. Prepare the flour mixture: In a separate bowl, combine the 4 cups of flour, 1/2 teaspoon of cayenne pepper, and 2 teaspoons of thyme. Mix well. This blend of spices is what gives the mojo potatoes their unique, slightly spicy, and herbaceous flavor.
3. Prepare the potatoes: Thoroughly wash the 6 russet potatoes. Then, cut each potato into approximately 6 (1/4-inch) thick mojo rounds. Aim for consistent thickness to ensure even cooking.
4. Batter the potatoes: Place the mojo rounds in the egg mixture, ensuring they are completely covered. This acts as a binder for the flour mixture.
5. Immediately roll the egg-coated mojo potatoes in the flour mixture, pressing gently to ensure an even coating on all sides.
6. Place the battered mojo potatoes on a cookie sheet in a single layer while you continue to batter the remaining potatoes. This prevents them from sticking together.
7. Heat the oil: Pour canola oil into a frying pan to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of approximately 350°F (175°C). Use a thermometer for accuracy, or test by dropping a small piece of potato into the oil; it should sizzle immediately and turn golden brown within a few minutes.
8. Fry the potatoes: Carefully drop the battered mojo potatoes into the hot oil, being careful not to overcrowd the pan. Work in batches to maintain the oil temperature.
9. Ensure the oil completely covers the mojo potatoes. If needed, add more oil. Overcrowding the pan will lower the oil temperature, resulting in soggy potatoes.
10. Cook the mojo potatoes until they are golden brown and cooked through, about 3-5 minutes per side. Turn them occasionally to ensure even browning.
11. Once golden brown and cooked, use a slotted spoon or spider to remove the mojo potatoes from the oil and place them on paper towels to drain excess oil.
12. Immediately sprinkle the hot mojo potatoes with all-season salt to taste. The salt will adhere better to the hot, slightly oily surface.
13. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t skip the double coating: The egg wash followed by the flour mixture is crucial for that signature crispy coating.
• Keep the oil hot: Maintaining the correct oil temperature is essential for achieving crispy, not greasy, mojo potatoes. If the oil is too cool, the potatoes will absorb too much oil.
• Season generously: Don’t be afraid to be generous with the all-season salt after frying. This is what really brings out the flavor.
• Spice it up (or down): Adjust the amount of cayenne pepper to suit your taste. For a milder flavor, reduce the amount or omit it entirely. For extra heat, add a pinch of chili flakes to the flour mixture.
• Make ahead: You can prep the potatoes by cutting them into rounds and storing them in a bowl of cold water in the refrigerator for up to 24 hours to prevent browning. Drain well before battering.
• Reheating: For best results, reheat leftover mojo potatoes in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy.

Serving & Storage Suggestions

Serve these mojo potatoes immediately while they are hot and crispy. They are perfect as a side dish to pizza, burgers, sandwiches, or even as a snack on their own. For a truly authentic Shakey’s experience, pair them with a side of ranch dressing or your favorite dipping sauce.

Leftover mojo potatoes can be stored in an airtight container in the refrigerator for up to 3 days. While they are best enjoyed fresh, reheating can help to restore some of their crispiness. Reheating in an oven or air fryer is preferable to microwaving, which can make them soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	3g	15%
Cholesterol	80mg	27%
Sodium	500mg	22%
Total Carbohydrate	50g	17%
Dietary Fiber	5g	20%
Sugars	2g
Protein	8g	16%

Please note that these values are estimates and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper binding.
• Vegan: Replace the eggs with a plant-based egg substitute, such as a mixture of flaxseed meal and water. Use your favorite plant-based milk and butter alternative.
• Different Potatoes: While russet potatoes are traditionally used, you can experiment with other varieties such as Yukon Gold or red potatoes. Keep in mind that the cooking time may vary slightly.
• Spice Variations: Add other spices to the flour mixture, such as garlic powder, onion powder, paprika, or smoked paprika for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I bake these instead of frying them?
A: While frying is recommended for the most authentic texture, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through. However, the texture will be less crispy.

Q: How do I prevent the potatoes from sticking together when frying?
A: Avoid overcrowding the pan and ensure the oil is hot enough. Frying in batches will help maintain the oil temperature and prevent sticking.

Q: Can I use a different type of oil for frying?
A: Yes, you can use other oils with a high smoke point, such as peanut oil or vegetable oil.

Q: What is all-season salt?
A: All-season salt is a blend of salt and various spices, often including paprika, garlic powder, and onion powder. You can find it in most grocery stores, or you can make your own blend.

Q: My mojo potatoes are soggy. What did I do wrong?
A: The most common causes of soggy mojo potatoes are frying at too low of a temperature, overcrowding the pan, or not draining them properly after frying. Make sure your oil is hot enough, work in batches, and drain on paper towels.

Final Thoughts

Now you have the recipe to recreate a childhood classic! These copycat Shakey’s mojo potatoes are a fun and delicious treat that’s perfect for any occasion. Don’t be afraid to experiment with the spices and seasonings to create your own unique version. Gather your ingredients, get your frying pan ready, and prepare to be transported back to those happy Shakey’s memories. And please, share your results – I’d love to hear how they turned out and what variations you tried! Pair these with a nice cold beer or soda for the ultimate comfort food experience.