Description
Crispy Potato Nuggets feature fluffy mashed potatoes mixed with bread, cornstarch, and savory seasonings, then deep-fried until golden brown and irresistibly crunchy. These homemade nuggets are perfect for family dinners, party appetizers, or a satisfying snack that beats any frozen version.
Ingredients
Scale
- 300 g potatoes, about 3 medium potatoes, peeled and cut into small cubes
- 60 g cornstarch, helps create a light, crispy coating
- 2 slices sandwich bread, white or whole wheat
- as needed water, for soaking the bread
- 1 teaspoon garlic powder, for savory depth
- 1 teaspoon paprika powder, adds color and subtle smokiness
- 1 teaspoon Italian seasoning, dried herbs mixed together
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon chili flakes, for a mild kick of heat
- as needed neutral oil for deep frying, vegetable or canola oil
- Optional toppings, fresh parsley chopped, sweet chili sauce, ketchup, or ranch dressing
Instructions
- Cook the Potatoes: Place the diced potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 12 to 15 minutes, or until fork-tender. Drain very well and mash until completely smooth while still warm.
- Prepare the Dough: Soak the sandwich bread in water for a few seconds, then squeeze out as much liquid as possible. Add it to the mashed potatoes along with the cornstarch, garlic powder, paprika, Italian seasoning, salt, black pepper, and chili flakes. Mix until a smooth, soft dough forms.
- Shape the Log: Transfer the dough to a clean work surface and roll it into a long, even log about 2 inches thick. Using a sharp knife, cut the log into equal-sized pieces, roughly 2 inches long.
- Form the Nuggets: Roll each piece into a smooth ball, then gently flatten it with the back of a fork to create the signature ridged texture.
- Heat the Oil: Pour enough neutral oil into a deep pan or pot to submerge the nuggets. Heat the oil to 170 to 175°C (340 to 350°F) using a cooking thermometer for accuracy.
- Fry in Batches: Working in small batches to maintain oil temperature, carefully place the potato nuggets into the hot oil. Fry for 4 to 5 minutes, turning occasionally with a slotted spoon, until they're golden brown and crispy on all sides.
- Drain and Cool: Remove the nuggets with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- Serve Immediately: Arrange the crispy potato nuggets on a serving platter, sprinkle with fresh chopped parsley if desired, and serve right away with sweet chili sauce or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes