Instructions

• Pour 4 cups water and 2 teaspoons kosher salt into a pot and bring to a boil.
• While the water heats, slice the 4 medium washed potatoes into 1/4-inch-thick rounds.
• Add the potato slices to the boiling water and cook about 3 minutes, until just beginning to soften (parboiled). Do not overcook.
• Drain the potato slices in a colander and let them cool slightly; pat them lightly dry with paper towels if they feel very wet.
• Put the cooled potato slices in a bowl and add 1 cup plain yogurt; toss gently until each slice is evenly coated.
• In a separate shallow bowl, whisk together 1 1/3 cups chicken fry mix (breading mix), 3/4 teaspoon paprika, and 2 pinches cayenne pepper (optional) until blended.
• Dredge each yogurt-coated potato slice in the seasoned breading mixture, pressing gently so the coating adheres; shake off any excess.
• Pour 1 1/2 cups vegetable oil (or more, if needed) into a large frying pan and heat it to 375°F. Use a thermometer to confirm the temperature.
• Fry the coated potato slices in small batches, about 2–3 minutes per side, turning once, until golden brown and crisp. Do not overcrowd the pan.
• Transfer fried slices to paper towels to drain. Repeat with remaining slices, maintaining the oil temperature near 375°F between batches.
• Serve the mojo potatoes warm with your preferred sauce for dipping.