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Potato Nugget bites with a crispy outside with ketchup and mayo dipping sauce

Potato Nuggets

Dana Rady
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Ingredients
  

  • 4 medium yellow potatoes
  • 2 Tbls sour cream
  • 1/3 cup freshly shredded Colby Jack cheese
  • 1/2 tsp kosher salt more or less to taste
  • 1/2 tsp black pepper more or less to taste
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 cup panko bread crumbs

Dip

  • 1/2 cup ketchup
  • 1/4 cup mayonnaise

Instructions
 

  • Peel potatoes. Slice in 1/2 inch pieces. Place the potatoes in a pot filled with water, making sure the potatoes are fully submerged. Bring to a boil. Boil for 12-15 minutes or until potatoes are tender when you pierce with a fork. Drain the potatoes and place in a large mixing bowl.
  • Add sour cream, cheese, salt, pepper, paprika and garlic powder. Mash with a fork or a potato masher until nice and smooth. Take a small ice cream scoop or tablespoon and shape them into little nuggets. Place them on a sheet pan that is covered with parchment paper. Refrigerate for 30 minutes or until ready to make.
  • Once ready, dip each one in panko bread crumbs. Air fry at 400 degrees F. for 8-10 minutes. Flip half way through. They will be golden and crispy!

Video

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