How to Make Mojo Potatoes – Crispy, Golden, and Irresistible!

Craving that iconic Shakey’s-style Mojo Potatoes at home? These golden-brown potato slices are seasoned, breaded, and fried to crispy perfection—crispy on the outside, fluffy on the inside. Paired with a creamy garlic mayo dip, this homemade version is incredibly addictive and perfect as a snack, appetizer, or game-day treat.

Whether you’re a fan from the Philippines, the U.S., or recently discovered Shakey’s in Singapore, this copycat recipe is the closest you’ll get to the real thing — all from the comfort of your kitchen!

Ingredients – What You’ll Need

For the Mojo Potatoes:

• 500–600g russet potatoes (about 2 large potatoes), scrubbed and sliced into ½-inch rounds

• 1 large egg

• 25 ml milk (about 1½ tablespoons)

 For the Crispy Coating:

• ½ cup all-purpose flour

• ½ cup cornstarch

• ½ teaspoon salt

• ¾ teaspoon garlic powder

• 1¾ tablespoons onion powder

• ½ teaspoon dried thyme

• ¼ teaspoon ground black pepper

• ½ teaspoon cayenne pepper

• ¼ teaspoon paprika (smoked or regular)

 For the Garlic Mayo Dip (Optional but Recommended):

• ½ cup mayonnaise

• ½ teaspoon garlic powder

• ½ teaspoon lemon juice

• Salt and pepper to taste

 Step-by-Step Instructions – How to Make Mojo Potatoes

 Step 1: Prep the Potatoes

Scrub and rinse the russet potatoes well. Pat them dry with a clean towel.
Slice into ½-inch thick rounds – this gives you the perfect thickness for that classic mojo texture.

 Step 2: Make the Wet Mixture

In a bowl, whisk together:

• 1 egg

• 25 ml milk
  This acts as the binding agent for the seasoning.

 Step 3: Prepare the Dry Seasoning Mix

In another bowl, mix the dry ingredients:

• Flour, cornstarch, salt, garlic powder, onion powder, thyme, cayenne, pepper, and paprika.
  Stir until everything is evenly combined.

Step 4: Coat the Potatoes

Dip each potato slice into the egg mixture, ensuring it’s coated.
Then dredge it in the seasoned flour mixture, pressing lightly to coat well.
Shake off excess and set aside on a tray.

 Tip: Let the coated potatoes rest for 10 minutes — this helps the coating stick better while frying.

 Step 5: Heat the Oil for Frying

In a deep skillet or heavy-bottomed pot, heat oil to 160°C (320°F).
You can test the temperature by dipping a wooden chopstick into the oil — if bubbles form around it, the oil is ready.

 Step 6: Fry the Potatoes

Working in batches (don’t overcrowd the pan), fry the potato slices for about 2 minutes per side, or until golden brown and crispy.

Drain the fried potatoes on a cooling rack or paper towels.

 Step 7: Second Fry for Extra Crisp

Increase oil temperature slightly and fry each batch again for 30 seconds to maximize crispiness.
Drain and set aside.

 Step 8: Make the Garlic Mayo Dip

While the potatoes cool slightly, mix the dip:

• ½ cup mayonnaise

• ½ tsp garlic powder

• ½ tsp lemon juice

• Salt and pepper to taste

Stir until smooth and creamy.

 How to Serve Mojo Potatoes

Serve hot and crispy with your homemade garlic dip or:

• Ketchup

• Spicy aioli

• Ranch dressing

• Cheese sauce

Perfect for snacks, appetizers, or party platters!

 Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: ~25–30 minutes

• Servings: 4

• Calories per serving: ~300–350 kcal (without dip)

 Tips for Perfect Mojo Potatoes

• Use russet potatoes for the best texture and crispness.

• A double-fry makes the exterior extra crispy.

• Don’t skip the resting time before frying.

• You can air-fry for a lighter version (though texture will differ).

 Final Thoughts

This Mojo Potatoes recipe brings the nostalgic flavor of Shakey’s straight to your kitchen — crispy, seasoned potato rounds paired with creamy garlic dip. Easy to make, hard to resist, and perfect for sharing!

✨ Try it today and bring a taste of your favorite pizza joint home.

enjoy!