Crispy Homemade Potato Nuggets with a Shattering Crunch Step-by-step instructions

Before you start

Before starting, boil the potatoes until fork-tender, then drain and let them cool slightly. Soak the bread slices in water for a few seconds, then squeeze out the excess liquid.

Gather all the seasonings and have the oil heating in a deep skillet or Dutch oven. Line a baking sheet with parchment paper for chilling the shaped nuggets, and have paper towels ready for draining the fried nuggets.

Instructions

Phase 1: Prepare the Mixture

1. 1Prepare the Potato Mixture
   In a small bowl, soak the bread slices in water for a few seconds, then squeeze out the excess liquid. In a large bowl, mash the boiled potatoes until smooth. Add the soaked bread, cornstarch, flour, green onions, garlic powder, onion powder, chili flakes, and chicken bouillon. Mix until a firm dough forms.
   Look for The dough should be firm and hold together when pressed.
   Tip Make sure the potatoes are thoroughly mashed to avoid lumps.
2. 2Shape and Chill the Nuggets
   Shape the mixture into small nuggets, about 1 1/2 inches long and 1 inch wide. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
   Look for The nuggets should be firm and hold their shape.
   Tip Chilling prevents them from falling apart during frying.

At the end of this phase, you should have a firm, seasoned potato dough that holds together when pressed. The mixture should be smooth, with no large lumps of potato. The dough should be easy to shape into nuggets without sticking to your hands.

If it is too sticky, add a little more cornstarch. The shaped nuggets should be placed on a parchment-lined baking sheet and chilled for at least 30 minutes, or up to overnight, to firm up.

Phase 2: Fry to Golden Perfection

3. 3Heat the Oil
   In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C). Use a kitchen thermometer to check the temperature.
   Look for The oil should shimmer and a small piece of bread should sizzle immediately.
   Tip Maintain the temperature between 350°F and 375°F for even frying.
4. 4Fry the Nuggets
   Carefully drop the chilled nuggets into the hot oil in batches, without overcrowding. Fry for about 4 minutes without touching, until the bottoms are deep golden. Then gently turn them and continue frying until all sides are blistered and crunchy, about 2 more minutes.
   Look for The nuggets should be dark golden and blistered all over.
   Tip Do not move them too soon; let the crust form first.
5. 5Drain and Season
   Use a slotted spoon to transfer the fried nuggets to a paper towel-lined plate to drain. Season immediately with a pinch of salt if desired.
   Look for The nuggets should be crisp and not greasy.
   Tip Draining on paper towels removes excess oil.

The oil should be at a steady 365°F (185°C). When you drop a nugget in, it should sizzle immediately and rise to the surface. Fry in small batches, turning gently after about 4 minutes. The nuggets should be deep golden brown and blistered all over. They should feel firm and crisp when touched. Drain on paper towels and season immediately with salt if desired.

Phase 3: Serve and Enjoy

6. 6Serve with Ketchup
   Serve the nuggets hot with ketchup for dipping. Enjoy the shattering crunch!
   Look for The nuggets are best eaten immediately while crispy.
   Tip Serve with extra ketchup on the side.

The nuggets are ready to serve immediately. They should be hot, crispy, and crunchy. When you bite into one, you should hear a shattering crunch, and the inside should be fluffy and flavorful. Serve with ketchup for dipping. The nuggets are best enjoyed fresh, but they can be kept warm in a low oven for up to 30 minutes.

Common mistakes

One common mistake is not squeezing enough water out of the bread, which makes the dough too soft and sticky. Another is overmashing the potatoes, which can make them gluey.

Frying the nuggets too soon before they are chilled can cause them to fall apart in the oil. Also, overcrowding the pan lowers the oil temperature, leading to greasy nuggets. Finally, moving the nuggets too early during frying can break the crust.

How to tell it’s done

The nuggets are done when they are deep golden brown and blistered all over, with a crisp crust that crackles when pressed.

The internal temperature of the nuggets should be hot throughout, but since there is no raw protein, the main indicator is the color and texture. If using a thermometer, it should read at least 165°F (74°C) in the center to ensure they are heated through.