How are you? I”m traveling down memory lane today and I’ve got to share this childhood memory with you. When I was a kid we would eat at this pizza place after softball, basketball, or volleyball games. It was that place that the teams gathered at to celebrate! They served food and had games for the kids to play. Here is one thing that they served these.
Yep, that’s potatoes at a pizza place. Talk about getting your carbs in! Pizza and potatoes, what a combo. I’ve always remembered these and that place. It’s one of those childhood memories. One day I was at an Antique store and saw this hat.
Immediately, I thought of that pizza place, Shakey’s. Then I thought of Shakey’s Rojo’s. Those potatoes that everyone ordered and dunked in ketchup. They had such a different flavor. I actually think they call them Mojo’s, but where I’m from they called them Rojo’s. Why would they change the name you ask? I think it was because I lived in Midland, TX, which is one town over from Odessa, TX. In high school athletics we were rivals! So it probably would have hurt their business if they called them Mojo’s since our big rival was the Odessa Permian Mojo’s. This is why I believe they changed it to Rojo’s.
I took a pic of the hat and sent it to my sisters asking them if they remember this place. Shortly after my sister sent me a recipe she found for them. Jackpot! I mean a hat, then the recipe, it was meant to be. The pizza place in Midland closed down a LONG time ago, but this hat had me craving them. So it was on to try the recipe my sister sent me. I have to say, they tasted just like I remember!
Shakey’s Rojo’s / Mojo’s Potatoes
6 large Idaho Potatoes
2 cups of All Purpose Flour
2 tsp Cayenne
3 tsp Thyme
2 tsp Garlic Powder
1 tsp Season Salt
1 tsp Pepper
3/4 cup of Milk
Vegetable Oil for Frying
1. Bake your potatoes at 425 degrees for about 1 hour and 15 minutes. Let them cool completely.
3. Heat oil to 375 degrees.
4. Put the milk into a shallow dish, and the flour in another shallow dish. Mix in cayenne, thyme, salt, pepper, and garlic into the flour.
5. Dip each potato slice into the flour, into the milk, and then back into the flour.
6. Deep Fry the wedges without over crowding them for about 2 minutes.
7. Drain on a paper towel and serve.
These are so good, you have to try them! We did them in ketchup and they are yummy! I mean just look at the crispy outside with those flakes of thyme. I promise that you will be glad you took the time to make them.
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