Best 5 Mojo French Friesbet You Cant Stop At Just One Recipes

MOJO FRENCH FRIES...BET YOU CAN'T STOP AT JUST ONE!!!!

Steps:

• Preheat oven to 450.
• Cut potatoes into wedges.
• Mix the seasonings into the flour.
• Mix the egg with the milk.
• Dip potato wedges into milk and then dip into seasoned flour.
• Place on greased baking pan.
• Drizzle with oil.
• Bake in oven 20-25 minutes until browned and tender. Serve hot.

MOJO FRIES

Steps:

• Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
• Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
• Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.

MOJO FRENCH FRIES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
• Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

PERFECT FRENCH FRIES

Steps:

• Peel potatoes and square off sides and ends. Cut lengthwise into 1/3-inch-thick slices, and then cut into 4-by-1/3-by-1/3-inch sticks using a sharp knife or a mandolin. Place in a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
• Line baking sheets with a double thickness of paper towels. Heat 2 inches of oil in a heavy stockpot over medium heat to 300 degrees on a deep-fry thermometer. Working in batches and using a spider, lower potatoes into the oil (the temperature will drop significantly and slowly climb up again) and stir to separate. Cook just until softened (test one by breaking it in half; it should be almost completely cooked through), but not brown, about 3 minutes. Use a spider or slotted spoon to transfer to one of the prepared baking sheets to drain, spreading in a single layer. Allow oil to return to 350 degrees between each batch. (The potatoes can be blanched and left to drain on the prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.)
• Heat oil to 350 degrees.
• Again working in batches, add blanched potatoes to oil (the temperature will drop to about 340 degrees) and stir to separate. Cook until golden brown, 4 to 4 1/2 minutes; if desired, add the rosemary and lemon zest during the last 20 seconds of cooking. Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above). Allow oil to return to 350 degrees between each batch.
• Sprinkle with salt and serve immediately.

BAKED MOJO FRIES RECIPE - (4/5)

Steps:

• Preheat your oven to 375º. Wash the potatoes, and dry them with paper towels. Cut each potato in half lengthwise, then cut each half lengthwise into three equal wedges, and put them in a large mixing bowl. Add the oil to the mixing bowl, reserving one tablespoon. Toss the potatoes in the oil to coat them. Combine the barbecue seasoning and corn starch in a small bowl, and mix well with a fork or small whisk. Add the seasoning and corn starch mixture to the bowl and stir the potatoes to coat them evenly. Oil a large lipped sheet pan well with the reserved oil. Pour the potatoes on the oiled pan and arrange them so that they each wedge is sitting on the skin side (cut sides up). Bake for 45 minutes, or until the fries are golden brown and crispy.