Garlic and cornmeal potato nuggets

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Garlic and cornmeal potato nuggets
Garlic and cornmeal potato nuggets

Random recipe review

Nom, nom, nom!


Great choice instead of chips - love the garlic!

The Judge
A trayful nuggets, half for baking,
the remainder for freezing
Servings:Serves 4
Calories per serving:423
Ready in:2 hours
Prep. time:30 minutes
Cook time:1 hour 30 minutes
Recipe author:Chef
First published:20th January 2013

These started off as a little experiment and should probably be called potato croquettes or croquette potatoes. Nuggets sound better to me! They worked out well but took a lot longer than I would have thought.

They freeze quite well. Freeze them before they are baked.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Boil the potatoes whole and unpeeled in salted boiling water for 20 minutes or until tender to the touch
  2. Drain and allow to cool so they can be handled
  3. Rub off the skin and discard it
  4. Mash the potatoes with the butter, garlic, salt and pepper. Add hummus here if you want.
  5. Add the beaten eggs to a bowl
  6. Mix the breadcrumbs, sesame seeds and corn meal, season well and spread out on to a plate.
  7. Lightly grease a baking tray
  8. Roll the mashed potatoes into long sausage shapes, cut into nuggets, dip each one in the egg wash and then roll in the breadcrumb mixture
  9. Place on the baking tray leaving some space between each one.
  10. If you are freezing any, do freeze them now
  11. Bake for 45 minutes to 1 hour - the time and temperature is not too important as you just want to get them hot and crunchy. Adapt the time and temp to whatever else you are cooking them with.


I have also made this with a mix of mashed potatoes and home made hummus when I had lots spare. 600g potatoes / 200g hummus

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