The sweet taste and soft texture of nugget potatoes make them a delicious side dish or main course that is easy to prepare. Also known as new or baby potatoes, nugget potatoes are small and come in a variety of colors, including red, gold and white. They can be combined with a variety of spices, and the skin on them is so thin that it doesn't have to be peeled before preparing. However, nugget potatoes must be properly cooked in order to bring out their unique flavor.
Things You'll Need
- Kitchen towel
- Large pot
- Yellow onion
- Olive Oil
- Black pepper
Clean the potatoes. Place a pound of nugget potatoes in a colander and thoroughly rinse them with cold water. Use a brush to remove any hard-to-reach dirt on the skin. Keep in mind that the skin is very thin, so you will need to softly brush it to avoid peeling any of it off. Place the potatoes on a large kitchen towel and softly pat them down to dry.
Boil the potatoes. Put the nugget potatoes in a large pot of boiling water. Cover all of the potatoes in water. Add two pinches of salt to the boiling water. Allow the potatoes to boil for 15 minutes. Insert a fork into one of the potatoes to ensure that they are cooked through before removing them from the stove and draining.
Fry the potatoes. Place the potatoes in a large bowl and allow them to cool. Cut the potatoes into quarters or leave them whole for frying. Heat 2 tbsp. of olive oil and 1 tbsp. of butter in a frying pan. Fry a finely diced yellow onion and three cloves of minced garlic in the pan. Stir in nugget potatoes and cook them until they have absorbed the oil in the pan and look crispier on the outside. Sprinkle with your choice of seasoning and herbs. Try using sea salt, black pepper or rosemary. Fry the potatoes for about five minutes, then remove from heat.
- Photo Credit early potatoes image by Maria Brzostowska from Fotolia.com
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