Start by washing and scrubbing the potatoes thoroughly. Cut them into ¼ inch thick slices without peeling, ensuring uniformity for even cooking.

In a large pot, bring the water to a rapid boil and add rock salt. Carefully add the potato slices and cook for about 3 minutes. Drain them well and let them cool.

Place the cooled potato slices in a large mixing bowl. Add yogurt and toss gently until fully coated. Let them sit to absorb the flavors.

Heat oil in a frying pan over medium heat until shimmering.

Combine chicken breading mix with paprika powder in a shallow dish. Dip each yogurt-coated potato slice in the mixture.

Once the oil is sizzling, add the breaded potatoes in batches and fry for about 2-3 minutes on each side until golden brown.

Use a slotted spoon to remove the fried potatoes and place them on paper towels to absorb excess oil.

Serve the Mojo Potatoes in a delightful basket or platter with your favorite dipping sauce.