Burnished Potato Nuggets Recipes

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BURNISHED POTATO NUGGETS



Burnished Potato Nuggets image

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

Provided by Chris Morocco

Categories     Bon Appétit     Thanksgiving     Potato     Roast     Rosemary     Garlic     Side     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 6

5 lb. russet potatoes, peeled, cut into 2" pieces
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
8 garlic cloves, lightly crushed
2 long sprigs rosemary

Steps:

  • Preheat oven to 425°F. Place potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8-10 minutes.
  • Pour off water in pot, holding potatoes back. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt.
  • Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes.
  • Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes. Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8-10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.

SPICY BAKED POTATO NUGGETS



Spicy Baked Potato Nuggets image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

One 28-ounce bag frozen potato tots
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon chipotle chile powder
1 teaspoon fine sugar
Kosher salt and freshly ground black pepper

Steps:

  • Spread the potato tots on a nonstick baking sheet. Bake according to the package directions.
  • Stir together the granulated garlic, onion powder, paprika, chipotle chile powder, sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Sprinkle the nuggets with the spice mixture while hot and toss to coat evenly.

KID-PLEASING POTATO NUGGET CASSEROLE



Kid-Pleasing Potato Nugget Casserole image

Just grab the casserole dish, add chicken, frozen veggies, and creamy canned soup, and you've got an ultra-kid-friendly supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 7

1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1 tablespoon dried minced onion
2 cups cut-up cooked chicken
2 cups frozen mixed vegetables (from 1-lb bag), thawed
1 bag (16 oz) frozen potato nuggets
1/2 cup shredded American-Cheddar cheese blend (2 oz)

Steps:

  • Heat oven to 375°F. In ungreased 2-quart casserole, mix soup, milk, dried onion, chicken and vegetables. Arrange frozen potato nuggets over top.
  • Bake uncovered 40 to 45 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 610, Carbohydrate 57 g, Cholesterol 85 mg, Fat 3, Fiber 8 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 8 g, TransFat 4 1/2 g

ROASTED NUGGET POTATOES



Roasted Nugget Potatoes image

An easy dish to prepare that looks and tastes great. Recipy can be easily increased, and amounts of seasonings can be changed to your prefrences.

Provided by Luv4food

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs small white potatoes
2 tablespoons olive oil or 2 tablespoons canola oil
1 teaspoon paprika
1/2 teaspoon chili powder (not spicy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/4-1/2 teaspoon cayenne powder (or to taste)

Steps:

  • Preheat oven to 400°F.
  • In bowl mix together oil and spices and herbs.
  • wash and quarter potatoes.
  • Put potatoes into oil mixture and toss to coat.
  • When oven is heated, put potatoes onto a cookie sheet and pop into the oven, for about 25-30 minutes depending on your oven.
  • Watch them in the last 10 minutes, they don't taste so good burnt.
  • Potatoes are done when a fork easily goes into a large piece of potato, and skin is crispy.

GOLDEN POTATO NUGGETS



Golden Potato Nuggets image

Make and share this Golden Potato Nuggets recipe from Food.com.

Provided by nemokitty

Categories     Low Protein

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

8 potatoes, cut in quarters
1 1/2 cups dry breadcrumbs
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, combine bread crumbs, onion powder, chili powder, salt and pepper.
  • Dip the potato quarters in the butter, then roll in the crumb mixture.
  • Place on a cookie sheet, lined with parchment and bake for 60 minutes or till light brown and fork tender.

BURNISHED POTATO NUGGETS RECIPE



Burnished Potato Nuggets Recipe image

Provided by charlotteh371

Number Of Ingredients 6

5 lb. russet potatoes, peeled, cut into 2" pieces
Kosher salt
½ cup extra-virgin olive oil
¼ cup vegetable oil
8 garlic cloves, lightly crushed
2 long sprigs rosemary

Steps:

  • Preheat oven to 425°. Place potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8-10 minutes. Pour off all of the water in pot, holding potatoes back (make sure there's no liquid left!). Let potatoes sit, uncovered, for a few minutes to steam off any excess liquid they've absorbed. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt. Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes. Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Make sure they're in a single layer and leave a bit of space between them. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes (if they aren't browning after 15 minutes, increase oven temperature to 450°). Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8-10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.

NO BAKE BUMPY PEANUT BUTTER NUGGETS



No Bake Bumpy Peanut Butter Nuggets image

Kids love to make (and eat) these sugar free cookies.

Provided by Ashley

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 30

Number Of Ingredients 7

½ cup natural peanut butter
¼ cup nonfat dry milk powder
¼ cup unsweetened flaked coconut
⅓ cup rolled oats
½ teaspoon ground cinnamon
¼ cup wheat germ
¼ cup unsweetened apple juice concentrate, thawed

Steps:

  • Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
  • Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 3.8 g, Cholesterol 0.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 17.7 mg, Sugar 1.8 g

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