Begin by washing medium-sized potatoes thoroughly. Next, slice them into ¼ inch thick rounds and set aside.

In a large pot, bring enough water to a rolling boil, then add rock salt. Add potato slices and cook for about 3 minutes. Drain and cool slightly.

Transfer the cooled potato slices into a mixing bowl and drizzle in yogurt. Toss gently until coated.

In a frying pan, pour 1-2 cups of oil and heat over medium heat until shimmering.

Combine chicken breading mix and paprika in a shallow bowl. Dredge each coated potato slice in the mix.

Add the breaded slices to hot oil in batches and fry for 2-3 minutes on each side until golden brown.

Use a slotted spoon to remove fried Mojo Potatoes and drain on paper towels.