Crispy Potato Nuggets
Golden crispy potato nuggets with a soft fluffy interior, made from simple pantry staples and perfect for snacking or as a side.
Equipment
Ingredients
Main ingredients
potatoes (peeled, diced)
300 g
cornstarch
60 g
sandwich bread
2 slice
water
100 ml
garlic powder
1 tsp
paprika
1 tsp
Italian seasoning
1 tsp
salt
1 tsp
black pepper
0.5 tsp
chili flakes
1 tsp
neutral oil
500 ml
Instructions
Boil and mash the potatoes
Boil the potatoes until fork-tender, then mash until smooth.
Soak and squeeze the bread
Soak the bread in water briefly, then squeeze out excess liquid.
Mix the nugget dough
Combine mashed potatoes, soaked bread, cornstarch, and all seasonings to form a smooth dough.
Shape the nuggets
Roll the dough into a log, cut into pieces, shape into balls, and flatten with a fork to create ridges.
Deep fry the nuggets
Heat oil to 170–175°C and fry the nuggets in batches until golden brown and crispy.
Drain and serve
Drain nuggets on paper towels and serve hot with dipping sauce.
Original recipe
Storage
Reheat directly from frozen. Best served immediately after frying for maximum crispiness.
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