About a year ago, I made potato mojos for the first time. It was okay but I didn’t enjoy eating ‘em because it was on the greasy side. I remembered a lot of oil pooling underneath the fried spuds which totally soaked the pile of paper towels I lined the bowl with. Though the flavor was good, that stopped me from cooking it again.
Fast forward a few months later, I had this idea of challenging myself to make it less oily. And though it was the easier route, I also wanted to forgo using the microwave to partially cook the potatoes. Suddenly, I had this thought of using the oven to make it even easier by cooking it all in one pan. This got me excited to do this kitchen experiment!
I knew it was ambitious of me to even think it would work out to my advantage. The potatoes have to be nicely browned, tender, well seasoned and crisp. My family enjoyed my version so much that we finished ‘em all in one sitting. Was I able to pull it off? Be the judge.
Potato Mojos (Greaseless and No Frying Needed)
- 2 lbs yukon gold potatoes peeled and sliced 1/4″ thick
- 1/4 cup olive oil or melted butter
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- ½ tsp salt
- ½ tsp pepper
- ½ cup chicken broth I used Better than Bouillon Chicken Base
- Preheat the oven to 425F. Prepare a large shallow baking pan (I used a 12×18 rimmed baking sheet)
- In a small bowl, combine garlic powder, onion powder, paprika, salt and pepper. Place the sliced potatoes in a large mixing bowl. Pour the olive oil and mix to coat the potatoes well. Sprinkle the dry spices, making sure each piece of potato is seasoned.
- Lay the potatoes in a single layer on the baking sheet. Bake for 12 minutes then flip the potatoes and cook the other side for another 12 minutes.
- Flip the potatoes one more time and pour the chicken broth around the potatoes, gently tilting the pan to ensure each slice is moistened. Bake for another 15 minutes or until the liquid is gone and potatoes are golden and crisp.