Potato Nuggets Recipes

SPICY BAKED POTATO NUGGETS

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.

POTATO NUGGETS

Steps:

• Put boiled potatoes in a mixing bowl and mash it with your hands or you can also grate the boiled potatoes or can mash it by using potato masher.
• Now add finely chopped onion, freshly grated ginger, freshly crushed garlic and all the spices garam masala, Italian mixed herbs, chopped coriander leaves, black pepper powder, amul processed cheese, salt to taste, red chilly flakes and mix all the ingredients until well combined.
• Lastly add 2tbsp cornflour and 2tbsp grounded Oats for binding and mix it well. If you don't like oats then you can add bread crumbs instead of oats for binding.
• If the mixture is sticky then add more oats flour or bread crumbs accordingly.
• Take a generous portion of mixture and roll it in your palms to make medium size ball. You can give any desired shape of your choice like oval shape or in the shape of tikki. Repeat the same process to make rest of the balls.
• Grease your palms with little oil if the mixture is sticking to your hands while rolling.
• Put 2 tbsp all purpose flour and 2 tbsp cornflour in a deep bowl and make a thin batter by using water. Mix it well till no lumps.
• Dip each potato nuggets one by one with flour past, gently turn over, remove and let the excess batter drip off and then coat it with bread crumbs all around the balls. This helps in making the balls crispy and also does not get break while frying. Prepare rest of the potato nuggets in the same way.
• Keep it in a refrigerator to make the mixture firm but if you don't have time can fry it instantly.
• Heat oil in a deep pan on medium heat, once the oil becomes hot drop each potato nuggets one by one slowly into it. Do not overcrowd the pan, fry potato nuggets in batches.
• Fry potato nuggets on medium flame until they are golden brown and crisp, turning ocasionally. This would take 3-4 minutes.
• Take out the potato nuggets over a paper towel or an absorbent paper to remove excess oil. Fry the remaining potato nuggets in batches.
• Serve hot with any chutney or sauce of your choice.

BURNISHED POTATO NUGGETS

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.

POTATO NUGGETS RECIPE BY HEM LATA SRIVASTAVA AT BETTERBUTTER

Steps:

• grate and mash the potato.
• mix all ingredients instead of oil and bread crumbs,put the mixture in fridge for 1/2 hour.
• put the bread crumbs in a plate
• heat the oil ,make the nuggets with mixture roll out on bread crumbs then deep fry them golden,
• serve hot with green chutney or tomato sauce.

ROASTED NUGGET POTATOES

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.