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Shakey's Mojo Potatoes copycat recipe by Todd Wilbur
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Shakey's Mojo Potatoes


Score: 5.00. Votes: 1
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Sherwood Johnson survived a case of malaria while serving in World War II, which left him with some residual nerve damage and a new nickname: Shakey. Despite his affliction, Shakey Johnson was still able to bang out toe-tapping Dixieland jazz on the piano night after night in the pizza parlor he opened in Sacramento in 1954, where live jazz accompanied the thin crust pizza and cold pitchers of beer.

Shakey’s became the first franchised pizza restaurant in the U.S., and by 1974 the chain had 500 stores across the U.S. The #1 dish is clearly the made-to-order pizza, but the chain’s trademarked crispy battered potato slices are a close runner-up and a perfect tasty subject to hack.

Recipes that claim complete pancake mix is the secret breading ingredient in Mojo Potatoes fail to observe that pancake mix contains sugar, and there is no noticeable sweetness in the breading of the Mojos. I also decided that dry breading wouldn't work since in my tests the paprika failed to bloom and give the coating a perfect hue like it does when the mixture is wet.

I eventually settled on a simple wet batter made with seasoned salt, flour, and little cornstarch for crunch to best match the flavor, crispiness, and red/orange tint of the real thing from America’s first pizza chain. Use this original technique, and these handy step photos, to make extra crispy potatoes the Shakey's way.

There's your appetizer, now what's for dinner? Find clones for some of your favorite famous entrées here.

 

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  • 4 medium russet potatoes
  • 2 1/2 ounces (1/2 cup) plus 1 tablespoon all-purpose flour
  • ...

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Score: 5.00. Votes: 1
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Raymond Chramega
Nov 4, 2021, 03:14

Now we're talking! We used to have numerous Shakey's locations around the Midwest, but they're all gone now. Mojo Potatoes were always a popular item on the buffet, and I've long since been searching for an authentic version of the recipe. This is fabulous. Thanks so much for this recipe. I hope to see more offerings from restaurants that are long since gone or are slowly fading away. Nostalgia we just can't risk losing.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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