Potatoes with a special sauce

Making Mojo Potatoes with the ingredients you gave.

List of items needed:

4 potatoes of medium size, cleaned and with the skin removed.

1 packet of gluten-free chicken breading mix.

1 teaspoon of paprika

1 tablespoon of rock salt

1 cup of vegetable or canola oil.

1 cup of yogurt

4 cups of water
Heat the oven to 400°F (200°C) before using it.

Slice the potatoes in the shape you like, either as wedges or slices.

In a big bowl, mix together the chicken coating, paprika, and sea salt.

In another bowl, mix the yogurt and water until smooth.

Dunk each potato piece into the yogurt mix until it’s completely covered.

Cover the potato wedge with the breading mixture by rolling it and pressing down to make sure the breading stays on.

Do the same with the rest of the potato pieces.

In a big frying pan, warm up the oil on medium-high heat.

Once the oil is hot, gently put the potato pieces in the pan in one layer.

Cook the potatoes in hot oil for 2-3 minutes on each side until they turn golden brown.

Move the cooked potatoes to a baking sheet covered with parchment paper.

Cook the potatoes in the oven that has been heated beforehand for 10-12 minutes until they are fully cooked and crispy.

Enjoy the Mojo Potatoes while they are hot, served with the sauce you like best.

Enjoy your tasty gluten-free Mojo Potatoes!