Crispy Potato Nuggets
This Crispy Potato Nuggets recipe is a truly a special treat consisting of a crispy exterior with a soft and fluffy center!
Servings: 4
Ingredients
- 8 Ounces (227g) Yukon gold potatoes, peeled, weigh potatoes after it has been peeled
- 2 slices white sandwich bread
- 40 g cornstarch, plus more as needed
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 to 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon ground white pepper
- 1 1/2 cups avocado or preferred oil, for frying
Instructions
- Cut the peeled potatoes into equal size chunks. Fill a medium sized pot with water, add in the potato chunks and bring to a boil.
- Cook the potatoes until fork tender, about 10 to 12 minutes or longer as needed.
- Drain cooked potatoes and transfer to a paper towel lined baking sheet. Spread out the potatoes and set baking sheet aside to allow the potatoes to cool to room temperature.
- In a large mixing bowl, add the cooled potatoes. Use a potato masher or ricer to mash the potatoes into a smooth consistency. Set the bowl aside.
- In a separate small shallow bowl, add some water. Layer the slices of bread one top of each other. Briefly dip both sides of the bread slices into the bowl of water. The goal here is to softened the bread but not make it too soggy.
- Squeeze out excess water from the bread slices and transfer to a cutting broad. Cut the softened bread slices into small pieces and transfer into the bowl with the mashed potatoes.
- Next, add in the cornstarch and seasonings (paprika, salt, white pepper, garlic and onion powder) into the bowl with the mashed potatoes and bread.
- Use a gloved hand or a large spoon to thoroughly mix and combine the ingredients into a smooth mixture. You should end up with a soft but not sticky potato mixture that holds its shape. If mixture is too sticky or wet add some more cornstarch 1 tablespoon (8g) at a time. Take care to not add too much cornstarch to avoid ending up with nuggets that have a gummy texture.
- Divide the potato mixture into (2) equal halves. Individually, roll both halves into logs measuring about 12 inches long. Cut the logs into 24 equal pieces and roll each piece into a circular ball shape.
- Using a lightly oiled fork, press the fork down over the top of one of the potato balls to form nugget shape. Transfer potato nugget to a parchment lined baking sheet. Repeat this process for a total of (24) potato nuggets lightly re-oiling the fork as needed to prevent sticking.
- Heat up oil in a frying pan to 350F over medium high heat. In batches consisting of 6 to 8 nuggets, fry the potato nuggets for 4 to 5 minutes or longer as needed while stirring intermittently for even cooking. Potato nuggets are done once it takes on a richly golden brown color with a crispy exterior.
- Use a spider or slotted spoon to remove nuggets from the oil and transfer to a paper lined plate or baking sheet to remove by excess oil. Repeat process until all 24 nuggets are fried.
- Serve crispy potato nuggets right away as is or with your favorite sauce for dipping.
Notes
- For accurate results, use a food scale to weigh the potatoes after it has been peeled for a total weight of 8 ounces (227g).
- To avoid an over wet potato mixture, make sure to properly squeeze out excess water from the soaked bread slices.