Gold Nugget Fried Potatoes Food

GOLD NUGGET FRIED POTATOES (RECIPE FOR 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.

ROASTED BABY POTATOES WITH HERBS

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

Steps:

• Heat about 1 1/2 cups of oil in a medium sized sauce pan or deep fryer until hot but not smoking.
• While oil is heating, peel and dice potatoes into bite sized chunks ( for even cooking, cut in equal sized pieces ).
• When oil is hot, add potatoes pieces a few at a time and fry until golden brown.
• Drain on paper towels, and salt immediately.

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)

Steps:

• In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
• When the foam begins to subside, add the potatoes.
• Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
• Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.

FRIED MASHED POTATO NUGGETS (FRIED CHICKEN COATING)

Steps:

• Boil potatoes until soft.
• Mix dressing packet, flour, and yeast in one bowl.
• Pour milk in another.
• When potatoes are done, drain and add butter and milk. You can add salt and pepper if you like.
• You do not want these to be too creamy, they need to be somewhat firm.
• Heat the oil.
• Take 2 spoonfuls potato and form into a ball.
• Put in milk bowl, then put into flour bowl. Repeat.
• Place in oil and roll around until done.
• Drain on a paper towel.

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.