Crispy Potato Nuggets
About the recipe
These Crispy Potato Nuggets are crispy on the outside, soft and fluffy on the inside, and served with a rich homemade chili cheese sauce for the ultimate comfort food. Made with seasoned mashed potatoes, coated in a light batter and crispy breadcrumbs, then deep fried until perfectly golden, these homemade potato nuggets are far better than frozen store-bought versions. Whether you’re making them for family movie night, parties, or an afternoon snack, they’re guaranteed to disappear fast.
Crispy Potato Nuggets
Ingredients
For the potato nuggets:
- 500 g Ptatoes (peeled and cut into chunks)
- 2 tbsp Cornstarch
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ tsp MSG (optional)
For the coating:
- 1 Egg
- ¼ cup All-purpose flour (30 g)
- ¼ cup Carbonated water (60 ml)
- ½ tsp Salt
- ¼ tsp Black pepper
- 1½ cups Breadcrumbs
- Oil (for deep frying)
For the chili cheese sauce:
- 2 tbsp Melted butter
- 2 tbsp all-purpose flour
- 1 cup Milk (240 ml)
- 1½ cups Grated cheddar cheese (150 g)
- ½ tsp Salt
- ¼ tsp Black pepper
- ½ tsp Paprika
- ½ tsp Onion powder
- ½ tsp Garlic powder
Instructions
- First, peel the potatoes and cut them into evenly sized chunks. Place them into a pot of salted water and boil until they become fork tender. Once cooked, drain them thoroughly and allow any excess moisture to evaporate for a few minutes.
- Next, mash the potatoes until completely smooth using a potato ricer or potato masher. Add the cornstarch, salt, black pepper, paprika, onion powder, garlic powder, and optional MSG. Mix everything together until a smooth, soft dough forms without any lumps.
- Place the potato dough between two sheets of parchment paper and roll it out to approximately ½ cm (¼ inch) thick. Remove the top sheet and cut the dough into nugget shapes using a cookie cutter or knife. Transfer the shaped nuggets onto a parchment-lined tray and freeze them for at least 30 minutes until completely firm.
- Meanwhile, whisk together the egg, flour, carbonated water, salt, and black pepper until smooth. Place the breadcrumbs into a separate shallow bowl, ready for coating.
- Once the nuggets are frozen, dip each one into the prepared batter, allowing any excess batter to drip off. Then coat each nugget generously with breadcrumbs, gently pressing them so the coating sticks evenly.
- Heat the oil to 170–175°C (340–350°F). Carefully fry the nuggets in small batches until they become beautifully golden brown and crispy. Remove them with a slotted spoon and drain on a wire rack or paper towels while you prepare the sauce.
- Melt the butter in a saucepan over medium heat. Stir in the salt, black pepper, paprika, onion powder, and garlic powder before adding the flour. Cook for about one minute while stirring continuously. Gradually whisk in the milk until smooth, then allow the sauce to simmer gently. Finally, stir in the grated cheddar cheese until fully melted and creamy.
- Arrange the crispy potato nuggets on a serving plate and serve immediately with the warm homemade chili cheese sauce for dipping.
Video
Tips & Tricks
Dry the Potatoes Well: After boiling, allow the potatoes to steam dry for a few minutes. Removing excess moisture helps create a firmer dough that is easier to shape.
Freeze Before Frying: Don’t skip the freezing step. Chilling the nuggets helps them hold their shape during frying and creates a crispier exterior.
Use Carbonated Water: Carbonated water makes the batter lighter, resulting in an extra crispy coating once fried.
Fry in Small Batches: Avoid overcrowding the fryer or pan, as this lowers the oil temperature and prevents the nuggets from becoming evenly crispy.
Customize the Cheese Sauce: For extra spice, stir in chopped jalapeños, chili flakes, or your favorite hot sauce. You can also swap cheddar for mozzarella, Monterey Jack, or Pepper Jack cheese.
FAQs
How do I store Crispy Potato Nuggets?
Store leftover potato nuggets in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer until crispy again. The uncooked nuggets can also be frozen for up to 2 months and fried directly from frozen.
Can I air fry these crispy potato nuggets?
Yes. Spray the coated nuggets lightly with oil and air fry at 200°C (390°F) for 12–15 minutes, flipping halfway through until golden and crispy.
Can I make these crispy potato nuggets ahead of time?
Absolutely. Freeze the shaped nuggets before coating or after coating, then cook directly from frozen whenever needed.
Why are my nuggets falling apart?
The potato mixture may contain too much moisture. Make sure the potatoes are well drained before mashing and don’t skip the freezing step.
Can I bake these instead?
Yes. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway and spraying lightly with oil for a crispier finish.
