Crispy Potato Nuggets: Crunchier Than Hash Browns Step-by-step instructions

Before you start

Before you start, boil the potatoes until they are fork-tender, then drain and let them cool slightly. Peel them while they're still warm; the skins come off easily. Soak the bread slices in water for a few seconds, then squeeze out the excess liquid.

Chop the scallions finely and measure out all the seasonings. Having everything ready will make the process smooth and efficient. Prepare a tray lined with parchment paper for shaping the nuggets. Set up your frying station with a deep skillet, oil, and a thermometer.

Instructions

Mix, Shape, and Chill

1. 1Make the Potato Dough
   Mash the boiled potatoes in a large bowl until smooth. Add the soaked and squeezed bread, cornstarch, flour, scallions, garlic powder, onion powder, chili flakes, and chicken bouillon. Mix thoroughly until a firm dough forms.
   Look for The dough should hold together when pressed but not be sticky.
   Tip Make sure the potatoes are fully dry before mashing to avoid a sticky dough.
2. 2Shape and Chill
   Shape the mixture into neat rectangular nugget bites, about 1 inch thick. Place them on a tray lined with parchment paper and refrigerate for 25 minutes to firm up so they don't break during frying.
   Look for The nuggets should be firm and hold their shape when handled.
   Tip Chilling is essential for keeping the nuggets intact in hot oil.

After mixing, the dough should be firm and slightly tacky but not sticky. When shaped, the nuggets should hold their form without cracking. After chilling, they should be cold and firm to the touch, ready for frying.

Fry to Golden Perfection

3. 3Heat the Oil
   Pour the vegetable oil into a deep skillet or heavy-bottomed pot and heat to 365°F (185°C). Use a thermometer to ensure accurate temperature.
   Look for The oil should shimmer and a small piece of dough sizzles immediately.
   Tip If the oil is too hot, the outside will burn before the inside heats through.
4. 4Fry the Nuggets
   Carefully drop the chilled nuggets into the hot oil in batches, without overcrowding. Fry for 4 minutes without touching until a dark golden crust forms. Then turn gently and continue frying until blistered and crunchy all over.
   Look for The nuggets should be deep golden brown and sound crispy when tapped.
   Tip Do not move them too early; let the crust set to prevent sticking.
5. 5Drain and Season
   Remove the nuggets with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt if desired.
   Look for The nuggets should be crisp and dry, not greasy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Draining on paper towels absorbs excess oil and keeps them crunchy.

The oil should be at a steady 365°F (185°C). The nuggets should sizzle immediately when added and gradually turn deep golden brown. The crust should blister and become crunchy, and the interior should be cooked through and fluffy.

Serve Hot and Crispy

6. 6Serve and Enjoy
   Serve the crispy potato nuggets hot with ketchup for dipping. Enjoy the shatteringly crunchy texture and fluffy seasoned center.
   Look for The nuggets are best served immediately while still crispy.
   Tip For extra crunch, keep them in a warm oven (200°F) for up to 15 minutes.

The nuggets should be drained on paper towels and served immediately. They should be crispy on the outside and soft on the inside, with a savory, well-seasoned flavor. Pair with ketchup for the ultimate crunch experience.

Common mistakes

One common mistake is not squeezing enough water out of the soaked bread, which makes the dough too wet and sticky. Another is frying the nuggets before they are thoroughly chilled; they may fall apart in the oil.

Also, avoid moving the nuggets too soon after adding them to the oil—let the crust set first to prevent sticking. Lastly, do not overcrowd the pan; fry in small batches to keep the oil temperature steady and achieve a crispy, not greasy, result.

How to tell it’s done

The nuggets are done when they are deep golden brown, blistered, and sound hollow when tapped. The crust should be shatteringly crisp, and the interior should be hot and fluffy. If you cut one open, the center should be fully heated through and steaming.

The total frying time is about 4 minutes per batch, but this can vary slightly depending on the size of your nuggets.

To ensure even cooking, maintain the oil temperature at 365°F (185°C) throughout. Overcrowding the pan will lower the temperature and result in greasy nuggets.

• Egg dishes: 160°F (71°C) in the thickest part