Gold Nugget Fried Potatoes Recipe For 2 Food
GOLDEN POTATO NUGGETS
Make and share this Golden Potato Nuggets recipe from Food.com.
Provided by nemokitty
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
GOLD NUGGET FRIED POTATOES (RECIPE FOR 2 )
Ever have any leftover baked potatoes and not sure what to do with them ? Well, here's a way they can be used. And if you don't have any leftover baked potatoes, just nuke a couple in the microwave until fork tender. ( If using microwave potatoes, please cool to room temp. ) The amount of servings you get will depend on how many...
Provided by Rose Daly
Categories Potatoes
Time 20m
Number Of Ingredients 2
Steps:
- 1. Heat about 1 1/2 cups of oil in a medium sized sauce pan or deep fryer until hot but not smoking.
- 2. While oil is heating, peel and dice potatoes into bite sized chunks ( for even cooking, cut in equal sized pieces ).
- 3. When oil is hot, add potatoes pieces a few at a time and fry until golden brown.
- 4. Drain on paper towels, and salt immediately.
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- Preheat oven to 425°. 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 all of the water in pot, holding potatoes back (make sure there's no liquid left!). Let potatoes sit, uncovered, for a few minutes to steam off any excess liquid they've absorbed. 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.
- Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Make sure they're in a single layer and leave a bit of space between them. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes (if they aren't browning after 15 minutes, increase oven temperature to 450°).
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- In a mixing bowl take boiled and grated potatoes, cheddar cheese, ginger garlic paste, mixed herbs, red chili flakes, salt, black pepper powder, chaat masala, and breadcrumbs. Mix it well. Slightly mash the ingredients while mixing it to form a smooth dough.
- Take cornflour in a bowl and add salt. Now add water to it and make a lump-free batter. The batter should be of flowing consistency. Keep it aside.
- Grease your palms with little oil. To form the Nuggets, take a small portion of dough and make a small ball out of it. Give it a cylindrical shape.
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