Crispy Homemade Potato Nuggets with a Shattering Crunch Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can double-coat the nuggets in a thin layer of cornstarch before frying. Just roll the chilled nuggets in a little cornstarch and shake off the excess before adding them to the oil.

This creates an even more shatteringly crisp crust. Also, make sure the oil is at the right temperature before you start frying—use a thermometer for accuracy.

If you prefer a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce to the potato mixture. For a herby twist, stir in some chopped parsley or dill.

The nuggets can also be made smaller for bite-sized appetizers, just adjust the frying time accordingly. Always serve them hot for the best crunch.

Variations

• Cheesy Potato Nuggets: Add 1/2 cup of shredded cheddar cheese to the potato mixture for a gooey, cheesy center. Reduce the salt slightly, as cheese adds saltiness. Fry as directed, and serve with extra cheese sauce.
• Herb and Garlic Nuggets: Replace the green onions with 2 tablespoons of chopped fresh parsley and add 1 teaspoon of dried oregano to the mixture. Increase the garlic powder to 1 1/2 teaspoons for a more pronounced garlic flavor.
• Spicy Jalapeño Nuggets: Add 1 finely chopped jalapeño (seeds removed for less heat) and 1 tablespoon of chopped cilantro to the potato mixture. Serve with a cool ranch dip to balance the spice.
• Bacon Ranch Nuggets: Mix in 1/4 cup of cooked, crumbled bacon and 1 tablespoon of ranch seasoning into the potato mixture. Omit the chicken bouillon and reduce salt. Serve with extra ranch dressing.

Storage and make-ahead

Fridge

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5-7 minutes until crispy.

Freezer

Freeze uncooked nuggets in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag.

Reheat

Reheat leftover nuggets in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving.

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it will make them soggy.

The nuggets can be shaped and chilled up to 24 hours in advance. Keep them covered in the refrigerator until ready to fry.

You can also freeze the uncooked nuggets on a baking sheet until solid, then transfer to a freezer-safe bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.

Serving ideas

Serve the potato nuggets as an appetizer with ketchup, ranch dressing, or your favorite dipping sauce.

They also make a great side dish alongside burgers, sandwiches, or grilled meats. For a party, arrange them on a platter with a variety of dips and watch them disappear.

For a fun twist, serve them with a spicy mayo or a garlic aioli. You can also sprinkle them with fresh parsley or grated Parmesan cheese before serving. They are best enjoyed hot, so serve them immediately after frying.

Frequently asked questions

Recipe card

Crispy Homemade Potato Nuggets with a Shattering Crunch

Prep 20 minCook 20 minRest 30 minTotal 1 h 10 minServes 4

Ingredients

• 5 medium boiled potatoes, peeled
• 2 slices white bread, soaked and squeezed
• 4 tbsp cornstarch
• 1 tbsp all-purpose flour
• 2 tbsp finely chopped green onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili flakes
• 1 tsp chicken bouillon powder
• 4 cups vegetable oil, for frying
• ketchup, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the nuggets hot with ketchup for dipping. Enjoy the shattering crunch!

Contains: gluten

Estimated nutrition per serving

Calories

280

Protein

4 g

Carbohydrates

35 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.