Easy Crispy Pizza Parlor Mojo Potatoes Recipe

These homemade crispy mojo potatoes are some of the best-fried potatoes ever. They are perfectly crunchy and seasoned. These little potatoes will remind you of your favorite pizza parlor! They are the perfect side dish to enjoy anytime!

fried mojo potatoes and dipping sauce on a platter.

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What is Mojos?

Mojos are a potato appetizer made popular by Shakey’s Pizza restaurant. Shakey’s mojos are essentially thick, unpeeled potato slices that are battered and fried.

Mojo potatoes are crispy on the outside and tender on the inside. These famous mojos are so easy to prepare, and you can whip up a batch of these for your game day, or these can be served as a side dish. They are so much better than potato chips!

Since most of us can’t reach the restaurant, you can make these tasty batter fried potatoes at home.

What’s the difference between Mojo potatoes and JoJo Potatoes?

The fundamental difference between these two well-loved potatoes is how the potato is cut. Both are prepared in the same basic way. The potatoes are cut, battered, and then deep-fried.

Shakey’s Pizza popularized mojo potatoes. They are thick-sliced potatoes that are cut like scalloped potatoes. These crispy fried potatoes are battered and then fried to where the outsides are nice and crispy.

JoJo potatoes are quartered and sometimes cut into eights depending on how big the potatoes are. In the South, you will often find these sold in places where you can purchase fried chicken.

What Makes Mojo Potatoes So Good?

Honestly, anything with potatoes is always a hit for me. They are so good and have the perfect crunch when you bite them. They are perfect for dipping in your favorite sauce.

Why You Need to Try This Mojo Potatoes Recipe

This is the best copycat recipe for the mojo potatoes served at Shakey’s restaurants. Even if you haven’t enjoyed trying Shakey’s mojo potatoes, you can now with this delicious recipe. 

Homemade mojo potatoes are an excellent appetizer or snack for game night or movie night.

Ingredients You Need for Mojos

This simple but tasty homemade fried potato recipe means you won’t need too many ingredients to make this fantastic appetizer. Here’s a quick list of what you need for this mojos recipe:

  • Potatoes
  • All-purpose flour 
  • Garlic salt
  • Celery salt
  • Salt
  • Egg
  • Vegetable oil for frying
mojo potatoes ingredients.

Ingredient Substitutions

You don’t need to follow my exact recipe for seasoning the potatoes. You may want to season with salt and pepper, but you could try barbecue seasoning, steak seasoning, or even Cajun spice mix. Or you could add garlic powder, paprika, thyme, or cayenne pepper, or other spices.

The possibilities are many, and you may have a spice blend in your pantry that would be great for these mojos. Give it a try and see how you like your special seasoned potatoes.

What type of potatoes should you use for Mojos?

I find russet potatoes work very well. They are starchy, and they hold the batter well. When cooked, the inside almost becomes fluffy. Yukon Gold potatoes also work well for this recipe.

I do not recommend red potatoes because they are too waxy to come out well.

How To Make Mojo Potatoes

  1. Preheat the oil to 375°F in a deep pan.
  2. Combine the dry ingredients (flour, garlic salt, celery salt, and salt) in a shallow dish to create seasoned flour.
flour and seasonings for mojo potatoes in a dish.
  1. Cut the unpeeled potatoes into ½-inch thick rounds. Thin slices are okay, but will not be like the original Mojos.
round potato slices in a bowl.
  1. Dip the potato slices into the beaten egg mixture and then carefully toss the potato slice in the seasoned flour mixture, being sure to coat both sides.
seasoned breaded potato wedges before frying.
  1. Once the oil is hot enough, deep fry the breaded potatoes until golden brown. This should take about 5 to 7 minutes.
  2. Drain the fried mojos on a wire rack over a rimmed baking sheet. This will keep them crispier than draining on paper towels.
  3. Serve with a small bowl of your favorite dressing, dipping sauce, sour cream, or ketchup. Enjoy!
mojo potatoes and a bowl of dipping sauce on a plate.

Recipe Tips

  • Do not let your grease get too hot, the potatoes will burn.
  • Be sure to shake off excess flour from the battered potatoes.
  • Cook the potatoes right away. If you do not, the potatoes may brown and look unappealing.

How to Serve Mojo Potatoes

These deep-fried potatoes are best served with sauce for dipping! Here are some great ones to try:

How to Store Leftover Mojo Potatoes

If you have leftover mojo potatoes, store them in an airtight container in the fridge for 2 to 3 days or in the freezer for up to 2 months. 

How to Reheat Mojo Potatoes

The best way to reheat the mojo potatoes is in the air fryer! It will keep them crispy while heating them up. Just pop them in at 350°F for 5 to 7 minutes, and you are good to go! 

You can also reheat them in the oven at 350°F for 5 to 10 minutes or until they are heated through.

Reheating them in the microwave is not recommended because it will cause them to be soggy.

If frozen, thaw them in the refrigerator overnight before reheating them.

I hope you give these Mojo potatoes a try soon!

overhead view of mojo potatoes and dipping sauce on a platter.

Frequently Asked Questions about Mojo Potatoes

Which potatoes are the best for frying?

Potatoes that are higher in starch are excellent for frying. To make mojos I recommend using Russet potatoes and Yukon Gold potatoes. I do not recommend waxy potatoes like red potatoes.

Are Shakey’s Mojo Potatoes vegan?

When made at the restaurant, Shakey’s uses an eggless batter, but they add cheese to the potatoes which makes the potatoes vegetarian.

Should you soak potato slices before frying?

When you soak potatoes in water, it removes some of the excess starch. This will keep your potatoes from browning too much. Removing the excess starch will also make your potatoes more crispy. While it isn’t necessary to soak potatoes before frying, you can do it if you desire.

How do you fry potatoes without getting soggy?

There are a couple of things you can do to keep potatoes from getting soggy. Do not overcrowd the pan, it will reduce the temperature of the potatoes, and they will steam rather than fry. Also make sure your heat is hot enough that potatoes cook and sizzle rather than steam.

Love potatoes? Try these great potato recipes

More Delicious Fried Vegetables

Check out more of my recipes for appetizers and the best restaurant sides.

fried mojo potatoes and dipping sauce on a platter.

Mojo Potatoes

Everyone loves Mojo Potatoes!
5 from 17 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Mojo Potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 181kcal


  • vegetable oil for frying
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 4 potatoes unpeeled but scrubbed
  • 1 egg beaten
  • ranch dressing, dipping sauce, or sour cream


  • Preheat the oil to 375°F in a deep fryer or large pot.
  • Mix the flour, salt, pepper, garlic salt, and celery salt in a shallow dish.
  • Cut the potatoes into 1/4-inch slices.
  • Dip the potato slices into the beaten egg and then into the flour mixture.
  • Deep fry the breaded potatoes in the hot oil until golden brown, about 5 to 7 minutes.
  • Serve with dressing, dipping sauce, or sour cream.



  • Do not let your grease get too hot or the potatoes will burn.
  • Shake off excess flour from the potatoes because too much flour may make the potatoes burn.
  • Cook the potatoes right away. If you do not, the potato slices may brown and look unappealing.


Calories: 181kcal | Carbohydrates: 38g | Protein: 7g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 894mg | Potassium: 896mg | Fiber: 5g | Sugar: 0g | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 7.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Supriya Kutty

    5 stars
    I tried the crispy mojo potatoes last night and it was an absolute hit! I am always looking out for new potato recipes and this one didn’t disappoint me. They’re easy to make, and visually appealing, definitely adding this dish to my regular rotation.

  2. Faithwon

    5 stars
    Same here. In Texas, they were called Rojos in Midland/Odessa, and I firmly believe it was because of MOJO – Odessa Permian Panther football – Friday Night Lights. MOJO is trademarked here, so for Texas, I believe that meant a change in the name for all Texas Shakey’s franchise stores.

    Here in our stores, they were sliced 1/4″ rounds fried to a crispy goodness that couldn’t be beat. The pizza and pitchers were awesome along with the main viking tables in the great room along with the game room and the animatronic room and pizza windows! I loved me some Shakey’s!!!

  3. Kelly J.

    My mom was asking me about Mojos the other day and how they were made. I used to work at Shakey’s when I was in high school so I went looking for a copycat recipe. I don’t remember the flour mix ingredients, but I do know we didn’t give them an egg wash. The potatoes were sliced and kept in a large tub of water in the cooler next to the fryer. We would scoop them out, shake off the water and dust them in the flour mixture. I haven’t tried this recipe yet so I can’t tell you how close it is (plus I’m gluten free now).

    • Lucy

      I’m not doing the egg mixture since you said at shakey they do the water bath I’m doing it your way also the Mojo’s I ate wasn’t crispy, Did they change it?

    • Stephanie

      This won’t work in an air fryer, the flour will just brown become burnt. A friend of mine uses 1 tablespoon ground flax seeds and 3 tablespoons of water for 1 large egg.

5 from 17 votes (8 ratings without comment)

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