Set the oven temperature to 400°F, or 200°C.
Peel and slice the potatoes or cut them into wedges; the choice is yours.
Crack the paprika, rock salt, and chicken breading mix into a big basin.
The yogurt and water should be whisked together until completely smooth in a another dish.
Coat each potato wedge completely by dipping it into the yogurt mixture.
To make sure the coating stays, roll the potato wedge in the breading mixture and press down firmly.
Do the same thing with the rest of the potato wedges.
Melt the butter in a large frying pan set over medium heat.
Carefully put the potato wedges to the heated oil in a single layer to the skillet.
Brown the potatoes in a skillet over medium heat, turning once, for two to three minutes.
After the potatoes are cooked, place them on a parchment-lined baking sheet.
To get perfectly cooked and crispy potatoes, pop them into a preheated oven and bake for around 10 to 12 minutes.
Warm up some Mojo Potatoes and top them with a sauce of your choice.
Indulge in the flavorful Mojo Potatoes without gluten.
