There are certain dishes that become more than food—they are memories, traditions, and a connection to the past. For me, Mojo Potatoes are exactly that. Growing up in the ’70s, the smell of these golden, crispy potatoes roasting in Grandma’s kitchen meant it was family night. The aroma of garlic, paprika, and fresh herbs would fill every corner of the house. I can still remember the sound of the potatoes sizzling in the oven and the anticipation of breaking into the first crispy, tender bite.
Grandma’s recipe has been passed down through generations, and today, it remains a staple in my kitchen all year round. What makes these potatoes special is the combination of careful preparation, the right balance of spices, and slow, attentive cooking. These potatoes are crunchy on the outside, fluffy on the inside, and bursting with flavor—simple, satisfying, and nostalgic.
Ingredients
Potatoes:
- 2 pounds (about 900 grams) of medium Yukon Gold or Russet potatoes. Yukon Gold gives a buttery flavor, while Russet potatoes give extra crispiness.
For the Seasoning:
- 3 tablespoons olive oil or vegetable oil
- 4 cloves garlic, minced or pressed
- 1 teaspoon smoked paprika (for a warm, smoky flavor)
- 1 teaspoon dried oregano (or 1 tablespoon fresh chopped oregano)
- 1 teaspoon salt, adjust to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice (optional, adds a bright finish)
- 2 tablespoons fresh parsley, finely chopped for garnish
Step-by-Step Instructions
Step 1: Choosing and Preparing Potatoes
The choice of potato is important. Yukon Gold potatoes give a creamy interior, while Russet potatoes have a higher starch content that results in a crispier crust. Wash the potatoes thoroughly and peel them if you prefer, though leaving the skins on adds a rustic texture and extra nutrients.
Cut the potatoes into bite-sized cubes or wedges, roughly 1 to 1.5 inches. Uniformity in size ensures even cooking.
Once cut, place the potatoes in a large bowl of cold water and let them soak for 10–15 minutes. This step removes excess starch, which is crucial for achieving maximum crispiness.
After soaking, drain the potatoes and pat them completely dry with a clean kitchen towel. Removing moisture is key—any residual water will create steam in the oven, preventing a crunchy crust.
Step 2: Seasoning the Potatoes
Place the dried potatoes in a large mixing bowl. Add olive oil, minced garlic, smoked paprika, oregano, salt, and black pepper. Toss gently but thoroughly to ensure every piece is coated with oil and spices.
For extra flavor, let the seasoned potatoes rest for 30 minutes. This allows the garlic and spices to penetrate, resulting in deeper, richer taste.
Step 3: Preparing the Oven and Baking Sheet
Preheat your oven to 425°F (220°C). Use a baking sheet large enough so the potatoes are in a single layer without crowding. Crowding causes the potatoes to steam instead of roast.
Line the baking sheet with parchment paper or lightly grease it with oil. Parchment paper prevents sticking and ensures even browning.
Step 4: Arranging Potatoes for Roasting
Spread the seasoned potatoes evenly on the baking sheet. Make sure there is space between the pieces. Proper spacing allows hot air to circulate, which is essential for achieving a golden, crisp exterior.
Optional: For extra crispiness, you can flip the potatoes halfway through cooking using a spatula.
Step 5: Roasting the Potatoes
Place the potatoes in the preheated oven and roast for 25–35 minutes. Cooking time will vary depending on the size of your potato pieces and your oven’s accuracy.
Check at 20 minutes: the potatoes should start turning golden around the edges. Flip them gently and continue roasting until the exterior is golden brown and crunchy, while the interior remains soft and fluffy.
Step 6: Finishing Touches
Once roasted, remove the potatoes from the oven and transfer them to a serving dish.
Optional: Drizzle with fresh lemon juice to brighten the flavor. Sprinkle with finely chopped parsley for freshness and color. Taste and adjust salt and pepper if needed.
For an extra layer of flavor, you can add a sprinkle of smoked paprika or a dash of chili flakes for subtle heat.
Serving Suggestions
- Serve hot as a side dish with roasted chicken, steak, or grilled fish.
- Perfect for snacking, paired with garlic aioli, ketchup, or sour cream.
- Great as a brunch or dinner addition with eggs or other vegetables.
- Ideal for gatherings and potlucks—the crisp potatoes disappear quickly!
Tips for Perfect Mojo Potatoes
- Soaking the potatoes removes excess starch, ensuring crispiness.
- Dry the potatoes thoroughly before seasoning.
- Don’t overcrowd the pan; leave room for air circulation.
- Use smoked paprika for depth, oregano for herbiness, and garlic for classic flavor.
- Flip halfway through baking to evenly brown all sides.
- For a richer flavor, drizzle melted butter instead of oil just before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispiness.
Variations and Enhancements
- Cheesy Mojo Potatoes: Sprinkle freshly grated Parmesan or cheddar over the potatoes during the last 5 minutes of roasting.
- Spicy Mojo Potatoes: Add a pinch of cayenne pepper or chili powder to the seasoning mix.
- Garlic-Herb Infusion: Add rosemary or thyme along with the oregano for an aromatic twist.
- Skillet Version: Roast the potatoes in a heavy cast-iron skillet on the stovetop over medium heat for an extra crunchy crust.
This recipe is more than just a dish—it’s a piece of family history. The crispy, golden exterior combined with the soft, tender interior makes these potatoes irresistible. They bring comfort, nostalgia, and flavor in every bite. Making Grandma’s Mojo Potatoes isn’t just cooking; it’s continuing a tradition and sharing love through food.
