Instructions:

Preheat the oven to 400°F (200°C).

Cut the potatoes into wedges or slices, depending on your preference.

In a large bowl, combine the chicken breading mix, paprika, and rock salt.

In a separate bowl, whisk together the yogurt and water until smooth.

Dip each potato wedge into the yogurt mixture, making sure it’s fully coated.

Roll the coated potato wedge in the breading mixture, pressing it down to ensure the breading sticks.

Repeat with the remaining potato wedges.

In a large skillet, heat the oil over medium-high heat.

Once the oil is hot, carefully add the potato wedges to the skillet in a single layer.

Fry the potatoes for 2-3 minutes on each side, or until they are golden brown.

Transfer the fried potatoes to a baking sheet lined with parchment paper.

Bake the potatoes in the preheated oven for 10-12 minutes, or until they are fully cooked and crispy.

Serve the Mojo Potatoes hot with your favorite dipping sauce.

Enjoy your delicious gluten-free Mojo Potatoes!