Potato Nuggets with Dill Cream
Crispy, golden potato nuggets meet a luscious dill cream dip in this irresistible appetizer recipe that’s perfect for any occasion. Made with tender mashed Russet potatoes, these nuggets are infused with Parmesan cheese and a blend of garlic, onion, and paprika for a savory burst of flavor in every bite. Coated in crunchy breadcrumbs and fried to perfection, they pair beautifully with the zesty, herbaceous dill cream—a tangy blend of sour cream, fresh dill, and lemon juice. Quick to prepare and delightfully satisfying, these homemade potato nuggets are a crowd-pleaser that doubles as a kid-friendly snack or a gourmet party starter. Serve them hot with the creamy dip on the side for a dish that's bound to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 0.5 cup All-purpose flour
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 1 cup Breadcrumbs
- 2 cups Vegetable oil
- 0.5 cup Sour cream
- 2 tablespoons Fresh dill
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt (for dill cream)
- 0.25 teaspoon Black pepper (for dill cream)
Instructions
Peel and dice the potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes until tender.
Drain the potatoes well, then mash them in a mixing bowl until smooth. Allow them to cool slightly.
Add the flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper to the mashed potatoes. Mix until combined.
Whisk the egg in a small bowl and gradually incorporate it into the potato mixture, creating a stiff dough.
Form the potato mixture into small nugget shapes approximately 1 to 1.5 inches in size.
Place the breadcrumbs on a plate. Roll each nugget in the breadcrumbs until fully coated.
Heat the vegetable oil in a deep skillet or pot over medium-high heat (about 350°F). Carefully fry the nuggets in batches, ensuring they don’t overcrowd the pan.
Fry each batch for 3-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
To make the dill cream, mix the sour cream, chopped fresh dill, lemon juice, salt, and black pepper in a small bowl. Stir until smooth and well combined.
Serve the potato nuggets hot with the dill cream dipping sauce on the side.
Nutrition Facts
Calories |
5325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.5 g | 592% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 5166 mg | 225% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 23.7 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4141 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
