Great for game day or parties, these naturally gluten free Tex Mex Potato Nuggets are a hit with all age groups.
Finger food is a hit with both the young and the young at heart. Whether it’s a little something to tie you over until the big meal, or a snack to nibble on while watching the game, everyone can enjoy the simplicity of finger food. This recipe was developed as part of my on-going partnership with The Little Potato Company. These Tex Mex Potato Nuggets start with Baby Boomer Creamer potatoes. The Baby Boomer varietal has thin yellow skin, that just melts into the smooth, buttery center when mashed. Add in some cheese, green onions and a little jalapeno pepper for crunch, rolled in your favourite crushed gluten free tortilla chips, and you’ve got a winning recipe.
My kids loved these Potato Nuggets. We decided to call them Potato Nuggets because they looked so much like chicken nuggets, but when you bite into them you are surprised with a smooth and creamy mashed potato center. You can get the kids involved in making these family favourites – their little hands are perfect for forming little nuggets, and an assembly line of kids makes coating the nuggets a snap.
- 1 1/2 lbs (680 g) Baby Boomer Creamer
- 1/2 cup (125 ml) shredded cheddar cheese, packed
- 2 oz (60 g) softened cream cheese
- 2 tablespoons (30 ml) jalapeno or green pepper, finely diced
- 1 onion green, thinly sliced
- salt & pepper to taste
- 1 egg white
- 2 tablespoons (30 ml) water
- 1 1/2 - 2 cups (350-500 ml) finely crushed gluten free cheesy tortilla chips
- high temperature oil for frying
- Cook the Baby Boomer Creamer potatoes according to package directions. Drain.
- Add the cheeses to the warm potatoes, and mash until smooth. Stir in the diced pepper and onion greens. Season with salt & pepper to taste.
- Roll the potato mixture into 2 tablespoon nuggets, placing them on a wax paper lined baking sheet. Set aside
- In a small bowl, whisk together the egg white and water. Set aside.
- Place the crushed tortilla chips into another shallow bowl.
- Working with one or two at a time, roll the potato nuggets in the egg white mixture, followed by the crushed tortilla chips. Set the coated nuggets back on the baking sheet, and repeat with the remaining nuggets, until they are all coated. At this time, you could cover and refrigerate the potato nuggets for later, or continue cooking them now.
- Heat 1-inch (2.5 cm) of oil in a heavy bottom sauce pan to 375 degrees F (190 degrees C). Be sure to use a thermometer to make sure that you oil is hot enough, but not too hot.
- Carefully place no more than a few nuggets at a time into the hot oil. Fry for 1-2 minutes (more if they have been refrigerated), or until they begin to turn a light brown colour. Carefully remove the hot nuggets with a metal slotted spoon, and transfer them to clean baking sheet lined with paper towels to absorb the oil. Continue this process until all of the nuggets have been cooked.
- If you fry them ahead of time, you can reheat them in a 400 degree F (205 degree C) oven for 15-20 minutes.
- Serve with salsa, sour cream, or guacamole
If deep frying scares you, you can bake them on a parchment lined baking sheet at 400 degrees F (205 degrees C) for 20 minutes, or until they are golden brown. Drizzle them with a little oil before baking to help them crisp up a little bit, but they will not get as crispy as when they are deep fried.
Disclosure: I was compensated for developing this recipe as part of my on-going partnership with the Little Potato Company. However, like always, all opinions expressed are completely my own.