Stepwise Method

• Start by washing the potatoes thoroughly. In a large pot, add 4 cups of water and 2 teaspoons of kosher salt. Bring the water to a boil, then carefully add the washed potatoes. Boil them for about 15-20 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and let them cool slightly.
• In a mixing bowl, combine 1 cup of plain yogurt, 1 teaspoon of paprika, and 2 pinches of cayenne pepper if you’re using it. Mix well until the ingredients are fully incorporated.
• Once the potatoes are cool enough to handle, cut them into wedges or cubes, depending on your preference. Dip each piece into the yogurt mixture, ensuring they are well-coated. Then, roll the coated potatoes in 1 cup of chicken fry mix, pressing gently to ensure the coating sticks.
• In a frying pan or deep fryer, heat 1 cup of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles, you're good to go.
• Carefully add the coated potato pieces to the hot oil in batches, being cautious not to overcrowd the pan. Fry them for about 4-5 minutes or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the potatoes and transfer them to a plate lined with paper towels to drain excess oil.
• Serve your Mojo Potatoes hot with your preferred dipping sauce. Enjoy the crispy, flavorful bites that are sure to please everyone at the table!