I smell sizzling oil and seasoned potatoes and I’m in Grandma’s kitchen. Golden, crispy slices with soft interiors, dipped in her tangy mayo sauce — mad good.
Why Grandma’s Mojo Potatoes Hit Way Different
She had a knack for elevating the straightforward into something five-star. Russet potatoes, cut just thick enough to stand up in the fryer, were coated with a mixture of flour, cornstarch and spices with just enough kick to keep it all interesting.
The dipping sauce? Mayo with a hint of garlic powder and lemon juice. You couldn’t beat that combo of crunchy heat and creamy tang.
A Backyard Classic, With Fireflies and Finger Food
I can still see those summer evenings — paper plates on our laps, fireflies illuminating the backyard, everyone reaching for more potatoes before they ran out. Greasy fingers, big laughs. That’s the stuff of food memories.
Grandma’s Mojo Potatoes Recipe Ingredients Instructions Notes Are you following me on Pinterest?
There are no fancy tools or special ingredients required. Potatoes, spices, hot pan: That’s all you need.
Ingredients:
500–600g russet potatoes, sliced and dried oil, to fry METHODSTEP 1 Tip the mince into a bowl, add the onion, garlic, cornflower and herbs, mix, then form into four flat, round patties and chill for at least 30 minutes. STEP 2 Meanwhile, make the chips.
25ml milk
1 large egg
1/2 cup all-purpose flour
1/2 cup cornstarch
Spices:
1/2 tsp salt
1/4 tsp paprika
3/4 tsp garlic powder
1.75 tbsp onion powder
1/4 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/2 tsp cayenne
Instructions:
Combine flour, cornstarch and seasonings in a shallow dish.
Beat milk and egg in another bowl.
Dip pieces of potato in the beaten egg, and then cover in the flour mixture.
Deep fry until golden and crisp.
For the Dip:
1/2 cup mayonnaise
1/4 tsp garlic powder
1/2 tsp lemon juice
Mix until smooth.
The Real Secret Ingredient
It’s not merely a matter of taste. It’s the story behind it. These potatoes represented time with Grandma, hands scooping out of the same bowl, the kind of soul-soothing cookery that always drew us near.
So give it a go. Fry a batch, make the dip. And maybe you’ll have the beginning of your own little tradition — greasy fingers and all.
