Ingredients
4
4 servings
- •2 medium russet potatoes, peeled
- •2 tablespoons chopped fresh parsley
- •1 tablespoon all-purpose flour
- •1 teaspoon salt
- •1 teaspoon seasoned pepper
- •0.5 teaspoon onion powder
- •2 cups peanut oil
Instructions
- Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain and cool until easily handled, 10 to 15 minutes.
- Shred potatoes with a box grater; drain excess water. Transfer shredded potato into a large mixing bowl; stir in parsley, flour, salt, seasoned pepper, and onion powder until combined. Shape potato mixture into 1-inch long potato nuggets.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining nuggets.
Nutritional Facts
Per 4 servings
- Calories: 1049
- Carbohydrate: 21g
- Fat: 108g
- Fiber: 2g
- Protein: 3g
- Sugar: 1g
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