Tag Archives: Potatoes

Mojos (Fried Seasoned Potatoes)

Crispy on the outside but soft inside, these potatoes are great snacks or appetisers. They are quite addictive and was made famous by Shakeys Pizza. It is a pizza chain originated from the US and has market presence in Philippines and lately just opened their first branch in Singapore at Lucky Plaza last March 2022. So it just reminded me that I should try making this. So here is my copycat version. I can’t exactly remember how their dip taste like so I made my own version too.

Ingredients (Potatoes)

  • 500-600g potatoes (I used russet) Wash, scrub well and pat dry. Sliced into 1/2 cm thick with skin on
  • 1 egg white (I used large egg)
  • 1/4 cup milk

Ingredients (Spice and herb mix)

  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 3/4 tsp tsp garlic powder
  • 3/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp ground black pepper
  • 1 pinch of cayenne

Ingredients (Dip)

  • 100g mayo
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon juice
  • dash of pepper
  • dash of salt
  • dash of smoked paprika

Note Mix everything well to combine

Method

  • Add the egg white and milk together. Mix well to combine. Set aside
  • Mix well all the spices together.
  • Dip the potato into the wet mixture , then coat it with spice mixture. shake off the excess starch spice mixture. Set aside. Do the same for the rest of the potatoes. Leave it for about 10 minutes
  • Heat oil until it reaches about 160 degree celsius. Or you can test if the oil is hot enough by dipping your wooden chopstick in. Bubbles surrounding the chopstick signifies that the oil is hot enough
  • Deep fry the potato slices without overcrowding. Fry until both sides are golden brown. If it is browning too fast, lower down the heat. Set aside on a cooling tray, where all the excess oil will drip off. Do the same for the rest of the potatoes. It took me about 2 minutes per batch.
  • Turn up the heat of the oil. Fry again the potatoes for about 30 seconds. Set aside on the cooling tray. Do the same for the rest of the potatoes.
  • Serve with dip of your choice

Air-Fried Rosemary Parmesan Truffle Fries

What is a perfect herb to go with my favourite parmesan truffle fries? Rosemary! Especially those from Nomu. The aroma of the high quality dried rosemary blends exceptionally well with the truffle oil giving it a special taste that I have never tasted before in any of the truffles fries that I have ordered from the eateries around Singapore. It was so appetizing that the whole family just dug in and finished it within 2 minutes! This dish will definitely be something I would continue making time and time again.

Do you know the health benefits of the Rosemary herb? It helps improve digestion, concentration and even brain aging! Now that you know, be sure to add a few teaspoons of this wonderful herb to your air fried fries! :).

Ingredients

  • 4 russet potatoes (about 450g. sliced into baton cut or wedges)
  • 2 tbs olive oil
  • 1/4 tsp salt
  • 2 tsp very finely grated parmesan (I used perfect Italiano brand)
  • 2 tsp dried rosemary + another 2 tsp after airfrying
  • 4 tsp truffle oil ( personal preference, you may reduce or add more to your liking)
  • freshly grate parmesan

Method

  • Preheat the air fryer at 160 degree for 5 minutes
  • Mix 2 tbs olive oil, 1/4 tsp salt, 3 tsp of grated parmesan, 2 tsp rosemary in a bowl, toss in all the potatoes and mix until all potatoes are coated with the olive oil mixture
  • Toss half of the fries into the airfryer and air-fry for 18 minutes, at 160 degree celsius, tossing the fries every 6 minutes
  • Use your own judgement whether to add more minutes or not, because this will depend on how thick your slices are. Air-fry it until you reach to your desired crispiness. Do note that the colour of each fries would not be as even as a deep fried fries. Though this is a way healthier alternative, so I do not mind at all.
  • Do the same for the rest of the fries.
  • Transfer the cooked fries onto a bowl, drizzle with truffle oil and sprinkle 2 more teaspoon of rosemary. Toss everything until all are well coated.
  • Serve it on a plate with more freshly grate parmesan.