Mojo Potatoes are a delicious and flavorful dish inspired by Cuban mojo sauce, featuring crispy, golden potatoes tossed in a tangy and garlicky marinade. They’re perfect as a side dish or a snack! Here’s how to make them:
Mojo Potatoes Recipe
Ingredients:
For the Mojo Marinade:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lime juice (or lemon juice)
- 1 tablespoon orange juice (optional for a sweeter tang)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
For the Potatoes:
- 2 lbs baby potatoes or Yukon Gold potatoes, cut into quarters or halves (depending on size)
- 2 tablespoons olive oil (for roasting)
- Fresh cilantro or parsley, chopped (for garnish, optional)
Instructions:
Make the Mojo Marinade:
- In a small bowl, whisk together the olive oil, minced garlic, lime juice, orange juice (if using), cumin, oregano, red pepper flakes (if using), salt, and pepper. Set aside to allow the flavors to meld together.
Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and cut the potatoes into quarters or halves, depending on their size. If you’re using baby potatoes, halving them works best.
- Boil the Potatoes (Optional):
- For extra crispy potatoes, you can parboil them first. Bring a large pot of salted water to a boil, add the potatoes, and cook for about 8-10 minutes until just fork-tender, but not fully cooked.
- Drain the potatoes and let them dry out for a few minutes.
Roast the Potatoes:
- Place the parboiled or raw potatoes in a large mixing bowl and drizzle with 2 tablespoons of olive oil. Toss to coat them evenly.
- Spread the potatoes in a single layer on a baking sheet, cut-side down, to maximize crispiness.
- Roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping them halfway through for even cooking.
Toss with Mojo Marinade:
- Once the potatoes are roasted and crispy, remove them from the oven and immediately transfer them to a large bowl.
- Pour the mojo marinade over the warm potatoes and toss gently to coat them in the flavorful sauce.
Serve:
- Garnish with freshly chopped cilantro or parsley (optional).
- Serve your Mojo Potatoes hot as a side dish to your favorite main course, or enjoy them on their own with a dipping sauce like sour cream or a spicy mayo!
Serving Suggestions:
- These Mojo Potatoes pair beautifully with grilled meats like chicken, pork, or steak.
- They’re also great with Cuban-style dishes like ropa vieja, black beans, or fried plantains.
These Mojo Potatoes are crispy, tangy, and full of garlicky goodness—a perfect side dish to add a punch of flavor to any meal! Enjoy! Let me know how they turn out!