Goldenpotatonuggets Recipes

GOLDEN POTATO NUGGETS

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.

GOLDEN CRUSHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
• Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

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.

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.

GOLDEN POTATO WEDGES

Steps:

• Preheat oven to 425°F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

GOLDEN POTATO CAKES

Steps:

• Shred peeled potatoes with grater.
• Put shredded potatoes in colander, then rinse and squeeze potatoes under running cold water in sink for a minute or two.
• Squeeze out excess water until potatoes are fairly dry, then dump them into a large mixing bowl.
• Add remaining ingredients and mix with hands until incorporated.
• Pat into patties the size of your hand.
• Fry with a few tablespoons butter in a non-stick frying pan until golden, turning once.
• Serve as-is or with ketchup or a dollop of sour cream.

GOLDEN POTATOES

Steps:

• Place potatoes in an ungreased 8-in. square baking dish. Pour butter over potatoes. Sprinkle with seasoned salt, cheese and parsley. Bake, uncovered, at 350° for 25 minutes or until golden brown.

GOLDEN POTATO GRATIN

Steps:

• In a saucepan, heat cream, 1 teaspoon salt, 1/8 teaspoon pepper, saffron, and nutmeg over medium until bubbling around edges. Remove from heat; let stand 20 minutes.
• Meanwhile, heat butter in a medium skillet over medium until bubbling. Add onion, season generously with salt, and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and continue cooking until deep golden brown, about 15 minutes. (If mixture is becoming too dark, add water, 1 teaspoon at a time, and scrape up any browned bits; you should have about 1/2 cup caramelized onion.)
• Preheat oven to 300°F. Brush a 2-quart baking dish with butter. Peel and thinly slice potatoes 1/8-inch thick. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Shingle remaining potatoes over top. Pour cream mixture over potatoes, and top with remaining cheese. Bake until potatoes are fork-tender and top is bubbling and golden, about 1 hour and 25 minutes. Let stand at least 15 minutes before serving.

GOLDEN POTATO GNOCCHI

Steps:

• Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
• Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
• Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
• Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
• Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
• Once floating, remove with a slotted spoon and shock them in a bath of ice water.
• Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
• Saute the gnocchi in the pan with remaining butter until they're golden brown.
• Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
• Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

SWEET POTATO AND CHICKPEA NUGGETS RECIPE BY TASTY

Steps:

• In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
• In a large saucepan bring 6 cups (1 ½ L) of water to a boil, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
• In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the bread crumbs and mix.
• Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
• Bake for 20 minutes, flipping halfway, until golden brown.
• Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
• Allow to cool 5 minutes.
• Enjoy!

GOLDEN CHICKEN NUGGETS

Steps:

• In a shallow bowl, combine the first four ingredients. In another shallow bowl, add butter, Dip chicken in butter; roll in crumb mixture. , Place in a single layer on an ungreased 15x10x1-in. baking pan. Bake at 400° for 12-15 minutes or until juices run clear.

VEGGIE NUGGETS RECIPE BY TASTY

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!