Crispy Potato Nuggets: Crunchier Than Hash Browns Tips, FAQ & printable recipe

Tips for success

To achieve the crispiest nuggets, make sure the oil is at the correct temperature before adding the nuggets. Use a thermometer for accuracy. If the oil is too hot, the outside will brown too quickly, leaving the inside undercooked.

If it's too cool, the nuggets will absorb oil and become greasy. Maintaining a steady temperature is key. Also, do not overcrowd the pan; fry in small batches to keep the temperature stable.

For an extra flavor boost, you can add a pinch of smoked paprika or a dash of cayenne to the dough. These nuggets are incredibly versatile—serve them with a variety of dipping sauces like ranch, spicy mayo, or even a tangy barbecue sauce.

They also make a great addition to a snack board or as a side dish to burgers and sandwiches. The recipe is easily doubled for a crowd.

Variations

• Cheesy Nuggets: Add 1/2 cup shredded cheddar cheese to the dough for a melty, cheesy center. Reduce salt slightly as cheese adds saltiness.
• Spicy Nuggets: Increase chili flakes to 1 teaspoon and add a pinch of cayenne for extra heat. Serve with a cooling ranch dip.
• Herb Nuggets: Add 2 tablespoons chopped fresh parsley or dill to the dough for a fresh, herbaceous flavor. Pairs well with garlic aioli.
• Baked Nuggets: For a lighter version, bake the nuggets at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and crispy.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze uncooked nuggets on a tray, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1 minute to the cooking time.

Reheat

Reheat in a 375°F (190°C) oven for 5-7 minutes until crispy.

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 crispy again. Avoid microwaving, as it will make them soggy.

You can prepare the nuggets up to a day in advance. Shape them, place on a tray, and refrigerate uncovered for 1 hour, then cover and keep chilled.

Fry them just before serving for the best texture. You can also freeze the uncooked nuggets for up to 2 months; fry directly from frozen, adding an extra minute to the cooking time.

Serving ideas

These crispy potato nuggets are best served hot, straight from the fryer. The contrast between the shatteringly crisp exterior and the fluffy, seasoned interior is irresistible.

Serve them as an appetizer with a bowl of ketchup for dipping, or alongside a main dish like grilled chicken or a juicy burger. They also make a fun party snack that disappears quickly.

For a more substantial meal, you can pair these nuggets with a fresh salad or coleslaw. They also work well as a side to breakfast dishes like eggs and bacon. The nuggets are versatile enough to be enjoyed at any time of day. Their crunchy texture and savory flavor make them a crowd-pleaser for both kids and adults.

Frequently asked questions

Recipe card

Crispy Potato Nuggets: Crunchier Than Hash Browns

Prep 20 minCook 10 minRest 25 minTotal 55 minServes 4

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the nuggets with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt if desired.
6. Serve the crispy potato nuggets hot with ketchup for dipping. Enjoy the shatteringly crunchy texture and fluffy seasoned center.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

14 g

Fiber

3 g

Sugar

2 g

Sodium

480 mg

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