Spicy Baked Potato Nuggets Recipes
GINA'S SPICY POTATO WEDGES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
- Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
- Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.
ROASTED NUGGET POTATOES
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
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.
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- In a mixing bowl take boiled and grated potatoes, cheddar cheese, ginger garlic paste, mixed herbs, red chili flakes, salt, black pepper powder, chaat masala, and breadcrumbs. Mix it well. Slightly mash the ingredients while mixing it to form a smooth dough.
- Take cornflour in a bowl and add salt. Now add water to it and make a lump-free batter. The batter should be of flowing consistency. Keep it aside.
- Grease your palms with little oil. To form the Nuggets, take a small portion of dough and make a small ball out of it. Give it a cylindrical shape.
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- Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated in the oven beforehand. This will help to prevent the potatoes from sticking to the pan.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the olive oil, kosher salt, black pepper, Summer Spice Dry Rub and the garlic pieces.
- Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
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- firstly, in a large mixing bowl take 2 potato, 3 tbsp cheddar cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.
- now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.
- further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
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