Goldenpotatonuggets Recipes

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.

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.

Steps:

• Preheat the cooking oil in a deep-fryer to 375 degrees F. Line a baking sheet with a wire rack.
• For the beer cheese: Add butter and flour to a small saucepan over medium heat, then stir and cook until the butter and flour are fully blended, about 2 minutes. Slowly pour in the beer and milk, whisking to combine. Bring this to a simmer and cook until thickened, about 5 minutes. Slowly stir in the grated cheeses and cook on low heat until incorporated. Taste and adjust the seasoning as needed.
• Add the potato tots to the oil and cook until crispy, 2 to 3 minutes. Remove to the wire rack-lined sheet tray. Season immediately with salt.
• Put the tots in a large shallow dish. Pour over the stringy cheese sauce. Dollop with copious amounts of the caviar.

Steps:

• Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
• Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
• Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
• Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
• Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
• Once floating, remove with a slotted spoon and shock them in a bath of ice water.
• Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
• Saute the gnocchi in the pan with remaining butter until they're golden brown.
• Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
• Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Steps:

• Spread the potato tots on a nonstick baking sheet. Bake according to the package directions.
• Stir together the granulated garlic, onion powder, paprika, chipotle chile powder, sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Sprinkle the nuggets with the spice mixture while hot and toss to coat evenly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
• Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
• Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
• Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
• Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Steps:

• In a shallow bowl, combine the first four ingredients. In another shallow bowl, add butter, Dip chicken in butter; roll in crumb mixture. , Place in a single layer on an ungreased 15x10x1-in. baking pan. Bake at 400° for 12-15 minutes or until juices run clear.

Steps:

• Preheat oven to 425°F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.