I’ve always had a thing for crispy potatoes, and when you combine that golden crunch with the bold, garlicky citrus punch of Cuban mojo sauce—oh, it’s game over! This recipe for Air Fryer Mojo Potatoes is my go-to when I want something wildly flavorful but super easy. It brings together the magic of an air fryer (hello, less oil and less mess!) with that fresh, tangy marinade that turns humble potatoes into something totally addictive. Whether you’re serving them as a snack, side dish, or even for breakfast with eggs, they always disappear fast.
What I love most is how the mojo marinade soaks into the potatoes just enough to infuse every bite, yet still lets the outside crisp up beautifully in the air fryer. It’s one of those dishes that hits all the right notes—savory, tangy, garlicky, and a little smoky. Plus, it’s versatile enough to customize with what you’ve got in your kitchen. Let’s dive into how to make these crispy, citrusy bites happen!
What You Need To Make This Recipe
Yukon Gold Potatoes: These are my favorite for this recipe because they hold their shape well and crisp up perfectly in the air fryer. They have that creamy interior that pairs so nicely with the bold mojo flavor, and they don’t require peeling—bonus!
Fresh Garlic: You can’t have mojo without garlic. It’s the backbone of the marinade. I like to use several cloves for a punchy flavor, finely minced or grated so it spreads evenly and doesn’t burn.
Fresh Orange Juice: This adds the signature sweetness and citrus zing to the mojo. Freshly squeezed is best, and it balances the garlic and oil beautifully.
Fresh Lime Juice: Lime juice brings a sharper, more acidic citrus note than the orange juice. That balance of sweet and tangy is key to the mojo magic.
Olive Oil: This is what helps the marinade stick to the potatoes and gives them that luscious roasted flavor. It also helps them crisp up beautifully in the air fryer.
Cumin: Just a pinch adds warmth and a smoky depth that’s classic in mojo. It rounds out the citrus and garlic really nicely.
Salt and Black Pepper: Essential for seasoning! I like to be generous here—potatoes can soak up a lot of flavor.
Fresh Cilantro (optional): I love finishing the cooked potatoes with a sprinkle of chopped cilantro. It adds color and a bright, fresh flavor that complements the mojo.
Ingredients List
- 1 ½ pounds Yukon Gold potatoes, cut into wedges
- 4 cloves garlic, finely minced or grated
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Optional: 2 tablespoons fresh cilantro, chopped, for garnish
How to Make Air Fryer Mojo Potatoes
Step 1: Prep the Potatoes
Scrub your Yukon Gold potatoes clean and cut them into even wedges—about 6 to 8 per potato depending on size. Keeping them uniform helps them cook evenly and crisp up just right.
Step 2: Make the Mojo Marinade
In a large bowl, whisk together the minced garlic, orange juice, lime juice, olive oil, cumin, salt, and pepper. This is where all the bright, bold flavor begins!
Step 3: Marinate the Potatoes
Add the potato wedges to the bowl and toss until every piece is well coated in that garlicky-citrusy marinade. Let them sit for 10–15 minutes while the air fryer preheats. You’ll be amazed at how much flavor they soak up in just a short time.
Step 4: Air Fry the Potatoes
Preheat your air fryer to 400°F (200°C). Once hot, arrange the potatoes in a single layer in the basket (you might need to do this in batches). Air fry for 15–20 minutes, shaking halfway through, until golden brown and crispy on the outside and tender on the inside.
Step 5: Garnish and Serve
Once they’re out of the fryer, sprinkle the potatoes with fresh chopped cilantro if using. Serve immediately while they’re crispy and warm!
Tips for Making This Recipe
- Don’t overcrowd the basket: Give your potatoes space in the air fryer for that perfect crispy texture. Work in batches if needed.
- Marinate for extra flavor: If you’ve got time, let the potatoes sit in the mojo for up to 30 minutes before air frying. It intensifies the flavor even more.
- Cut evenly: Uniform wedges ensure they all cook at the same rate, so no one’s stuck with soggy or burnt pieces.
- Try other potatoes: Russets or red potatoes work too, but adjust cook time slightly as needed.
- Make it spicy: Add a pinch of chili flakes or smoked paprika to the marinade if you like a kick of heat.
FAQs
Can I make these ahead of time?
Yes! You can marinate the potatoes earlier in the day and keep them in the fridge. Air fry just before serving for maximum crispiness.
Do I need to peel the potatoes?
Nope! Yukon Golds have thin, tender skins that get beautifully crisp. Just scrub them well.
What if I don’t have an air fryer?
No problem—you can roast these in the oven at 425°F (220°C) for about 30–35 minutes, flipping halfway through.
Can I use bottled juice instead of fresh?
Fresh juice is best for that zingy mojo flavor, but bottled can work in a pinch. Just avoid anything with added sugars.
How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to bring back the crispiness.