Burnished Potato Nuggets Food

BURNISHED POTATO NUGGETS

Steps:

• Preheat oven to 425°F. Place potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8-10 minutes.
• Pour off water in pot, holding potatoes back. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt.
• Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes.
• Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes. Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8-10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.

ROASTED NUGGET POTATOES

Steps:

• Preheat oven to 400°F.
• In bowl mix together oil and spices and herbs.
• wash and quarter potatoes.
• Put potatoes into oil mixture and toss to coat.
• When oven is heated, put potatoes onto a cookie sheet and pop into the oven, for about 25-30 minutes depending on your oven.
• Watch them in the last 10 minutes, they don't taste so good burnt.
• Potatoes are done when a fork easily goes into a large piece of potato, and skin is crispy.

GOLDEN POTATO NUGGETS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine bread crumbs, onion powder, chili powder, salt and pepper.
• Dip the potato quarters in the butter, then roll in the crumb mixture.
• Place on a cookie sheet, lined with parchment and bake for 60 minutes or till light brown and fork tender.