• Crispy Potato Nuggets with Todd Humphries


    • Ingredients
    • Russet potatoes, 80 ct.
      6 lb.
    • Powdered gelatin
      4 Tbsp.
    • Curry powder
      1 Tbsp.
    • All-purpose or Wondra Flour
      2 Tbsp.
    • Salt
      to taste
    • Pepper
      to taste


    1. Steam the potatoes for 10 to 15 minutes until they are par-cooked—they must still be firm. Remove the skin and grate potatoes while they are still warm on the large holes of a box grater into a hotel pan.
    2. Evenly season warm potatoes quickly with curry powder, flour, salt, and pepper; taste for seasoning. Evenly flatten out the potatoes in the pan then sprinkle the powdered gelatin.
    3. Place in the 300°F preheated oven for approximately for 5 to 10 minutes to let the gelatin melt. When melted, remove the pan from the oven and mix the gelatin into the potato mixture; place evenly onto a lined quarter sheet pan. Wrap with plastic wrap and place the other pan on top. Weigh down in a cooler for 1 hour.
    4. Cut the potatoes into desired shape, dip into flour, and fry in a 350°F fryer until golden brown.