Cooked With Vegetables

Fried potatoes with hoisin sauce

My 15-year-old daughter, Alex, recently discovered Shakey’s and fell in love with mojo potatoes. Of course, Shakey’s has been around for decades. We used to hang out at Shakey’s when we were in high school. But those were times when Shakey’s was a family place. By the time I had kids, Shakey’s had reinvented itself into a bar complete with live bands playing every night. A few years ago, it repackaged itself again and, today, it is once more a family-friendly pizza parlor. The Shakey’s outlet nearest our house is one town away but it delivers all the way to our side of the hill. And we order mojo potatoes occasionally, with or without pizza.

A few nights ago, Alex was craving for mojo potatoes and wanted me to call the delivery service. I asked her to call up her father instead who was on his way home from the city. Speedy’s reply: “I’ll cook mojo potatoes for you.” He didn’t, actually. He came up with something different but just as good. Fried potatoes, Asian style — with hoisin sauce. hoisin-potatoes

Sorry that this recipe doesn’t come with step-by-step photos. It was towards midnight when Speedy cooked the potatoes with hoisin sauce. We could hear sounds coming from the kitchen but didn’t really know he was frying potatoes until he came upstairs with that bowl that you see in the photo. I had to ask him how he cooked them so I could post his recipe.


  1. 4 medium-sized potatoes, peeled or unpeeled
    salt, to taste
    pepper, to taste
    1/2 c. of flour
    1 tbsp. hoisin sauce
    cooking oil for deep frying


  1. Heat the cooking oil.

    Slice the potatoes into thin rings. Season with salt and pepper. Toss in flour.

    Fry in hot oil, in batches if necessary, until golden and crisp. Drain on paper towels.

    Pour the hoisin sauce into a large bowl, add the fried potatoes and toss gently to coat each piece.

Cooking time (duration): 15 minutes

Number of servings (yield): 4

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