Golden Potato Nuggets Recipes

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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.

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  • 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.
  • 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°).


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