Ingredients:
- 4 medium-sized Potatoes, washed and peeled
- 1 packet Chicken breading mix (make sure it’s gluten-free)
- 1 tsp Paprika
- 1 tbsp Rock salt
- 1 cup Oil (vegetable or canola oil works best)
- 1 cup Yogurt
- 4 cups Water
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the potatoes into wedges or slices, depending on your preference.
- In a large bowl, combine the chicken breading mix, paprika, and rock salt.
- In a separate bowl, whisk together the yogurt and water until smooth.
- Dip each potato wedge into the yogurt mixture, making sure it’s fully coated.
- Roll the coated potato wedge in the breading mixture, pressing it down to ensure the breading sticks.
- Repeat with the remaining potato wedges.
- In a large skillet, heat the oil over medium-high heat.
- Once the oil is hot, carefully add the potato wedges to the skillet in a single layer.
- Fry the potatoes for 2-3 minutes on each side, or until they are golden brown.
- Transfer the fried potatoes to a baking sheet lined with parchment paper.
- Bake the potatoes in the preheated oven for 10-12 minutes, or until they are fully cooked and crispy.
- Serve the Mojo Potatoes hot with your favorite dipping sauce.
- Enjoy your delicious gluten-free Mojo Potatoes!
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