Crispy Potato Nuggets
Crispy Potato Nuggets
Ingredients
- 5 potatoes, medium
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon aromatic seasoning
- 1/2 teaspoon chili flakes
- 3 tablespoons cornstarch
- 2 slices bread
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Peel the 5 medium potatoes and chop them into smaller, roughly uniform pieces. This will help them cook evenly.
⏱️ 5 min
- 2
Place the chopped potatoes into a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce heat to medium and boil until the potatoes are tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 3
Once tender, carefully drain the boiled potatoes thoroughly. Transfer the hot potatoes to a large mixing bowl.
⏱️ 2 min
- 4
Using a potato masher or a large fork, mash the potatoes thoroughly until they are smooth and free of lumps.
⏱️ 3 min
- 5
To the mashed potatoes, add the 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of aromatic seasoning, and 1/2 teaspoon of chili flakes. Add the 3 tablespoons of cornstarch.
⏱️ 2 min
- 6
Mix all the ingredients together by hand until well combined and the spices are evenly distributed throughout the potato mixture.
⏱️ 3 min
- 7
Tear the 2 slices of bread into small pieces. Place the torn bread pieces into a food processor and blend until fine breadcrumbs are formed.
⏱️ 2 min
- 8
Add the freshly made breadcrumbs to the potato mixture. Mix again by hand until all ingredients are evenly incorporated and a cohesive, dough-like consistency is achieved.
⏱️ 3 min
- 9
Take small portions of the potato mixture and roll them into nugget shapes. Place the formed nuggets on a tray or baking sheet.
⏱️ 10 min
- 10
Heat vegetable oil in a deep pan or Dutch oven over medium-high heat. Ensure there is enough oil for deep frying (about 2-3 inches deep). The oil should reach approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 11
Carefully place a batch of potato nuggets into the hot oil, being careful not to overcrowd the pan. Fry the nuggets, turning occasionally, until they are golden brown and crispy on all sides, about 4-6 minutes per batch.
⏱️ 15 min•🌡️ 360
- 12
Remove the fried nuggets from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
⏱️ 3 min
- 13
Repeat with the remaining batches of potato nuggets until all are fried. Serve the crispy potato nuggets immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Nuggets
- 5 potatoes, medium
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon aromatic seasoning
- 1/2 teaspoon chili flakes
- 3 tablespoons cornstarch
- 2 slices bread
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Peel the 5 medium potatoes and chop them into smaller, roughly uniform pieces. This will help them cook evenly.
⏱️ 5 min - 2
Place the chopped potatoes into a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce heat to medium and boil until the potatoes are tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 3
Once tender, carefully drain the boiled potatoes thoroughly. Transfer the hot potatoes to a large mixing bowl.
⏱️ 2 min - 4
Using a potato masher or a large fork, mash the potatoes thoroughly until they are smooth and free of lumps.
⏱️ 3 min - 5
To the mashed potatoes, add the 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of aromatic seasoning, and 1/2 teaspoon of chili flakes. Add the 3 tablespoons of cornstarch.
⏱️ 2 min - 6
Mix all the ingredients together by hand until well combined and the spices are evenly distributed throughout the potato mixture.
⏱️ 3 min - 7
Tear the 2 slices of bread into small pieces. Place the torn bread pieces into a food processor and blend until fine breadcrumbs are formed.
⏱️ 2 min - 8
Add the freshly made breadcrumbs to the potato mixture. Mix again by hand until all ingredients are evenly incorporated and a cohesive, dough-like consistency is achieved.
⏱️ 3 min - 9
Take small portions of the potato mixture and roll them into nugget shapes. Place the formed nuggets on a tray or baking sheet.
⏱️ 10 min - 10
Heat vegetable oil in a deep pan or Dutch oven over medium-high heat. Ensure there is enough oil for deep frying (about 2-3 inches deep). The oil should reach approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 11
Carefully place a batch of potato nuggets into the hot oil, being careful not to overcrowd the pan. Fry the nuggets, turning occasionally, until they are golden brown and crispy on all sides, about 4-6 minutes per batch.
⏱️ 15 min•🌡️ 360 - 12
Remove the fried nuggets from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
⏱️ 3 min - 13
Repeat with the remaining batches of potato nuggets until all are fried. Serve the crispy potato nuggets immediately and enjoy!
⏱️ 5 min