Happy Indian Independence Day!
Peel, grate, and fry = hash browns.
Peel, grate, and bake = my potato nuggets!
It is a no-fry recipe that I came up with after eating a greasy hash brown. The kind where you taste the oil first before tasting the potato itself.
This is one of the easier recipes I have tried, and does'nt take up too much labor.
A little note, I know I have used red potatoes, but that was for the lack for russet (baking) potatoes when I made it. If you have russet potatoes, I would recommend using them, or else if you could buy some, it is totally worth it. They tend to bake much much better than the red ones.
It is a very simple dish, and I dont have much to say... so let us get on with the recipe.
Russet potatoes - 3 medium
Salt - To taste
Pepper - 1/2 tbsp
Chilly powder - 1 tsp
Cilantro - A handful chopped
Hardware: Muffin tray
Preheat oven to 400 F
Peel the potatoes, grate, and mix salt, pepper, and chilly powder just before baking them. (Note, mix salt only before you stuff them into the muffin trays, otherwise the potato will get soggy)
Stuff them into a greased muffin tray and brush with oil on top. Use only small muffin trays, the bigger ones result in softer nuggets since there is more surface area.
Bake for about 15 min or till golden brown, turn over the nuggets and bake for another 10-15 min. Scoop and serve hot with tomato ketchup.
I used it in a veggie wrap and it was delicious.