Name: Tater Nuggets
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 pounds Yukon gold potatoes, scrubbed but not peeled, quartered; 1 tablespoon baking soda; Kosher salt; 1 large egg, slightly beaten; 4 teaspoons garlic powder; 4 teaspoons onion powder; 2 teaspoons dried oregano; 2 tablespoons small-chopped pepperoni; Canola oil, for frying; 2 cups all-purpose flour; 2 tablespoons cornstarch or potato starch; Grated Parmesan, for serving; Pepperoni Sauce, recipe follows; Olive oil, for cooking; 1/4 cup small-chopped pepperoni; 2 cloves garlic, minced; 1/2 yellow onion, chopped; One 24-ounce jar tomato sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a deep-fry thermometer

Place the potatoes in a pot of cold water. Bring to a simmer on medium-low heat and cook the potatoes until they are slightly tender, but still firm and not falling apart, just barely cooked, but not raw, 15 to 20 minutes.
Drain the water from the potatoes and cool them slightly for 10 to 15 minutes on a dish. Grate the potatoes on a box grater or in a food processor, or put them through a ricer. Season with the baking soda and some salt.
In a small bowl, mix together the egg, 2 teaspoons garlic powder, 2 teaspoons onion powder and 1 teaspoon dried oregano. Add the mixture to the potatoes. Add the pepperoni and gently mix to combine, being careful not to overmix. Roll into snakes and cut into small nuggets, the way you would with gnocchi. Each piece will be about 1 inch by 1 1/2 inches.
Fill a large pot halfway with canola oil and bring to 350 degrees F.
In a large bowl mix together the flour, cornstarch, remaining 2 teaspoons garlic powder, 2 teaspoons onion powder and teaspoon dried oregano. Season with salt. Dredge each nugget in the flour mixture and drop, a few at a time, into the hot oil. Fry until golden brown and crispy, 2 to 3 minutes. Sprinkle with salt as soon as they come out. Finish with some Parmesan and the Pepperoni Sauce.

Pepperoni Sauce:

To a large skillet over medium-high heat, add a splash of olive oil and the pepperoni. Let render in the pan until slightly crispy, 3 to 4 minutes. Add the garlic and onion and cook until softened slightly, 3 to 4 more minutes. Add the tomato sauce, garlic powder, onion powder and dried oregano. Season with salt and pepper. Bring to a simmer and let cook so the flavors can come together, about 20 minutes. Transfer the sauce to a blender and puree until smooth.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Tater Nuggets

Ingredients

Pepperoni Sauce:

Directions

Special equipment:

Pepperoni Sauce:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages