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Potato Nuggets

Potatoes, a type of root vegetable, are a December Foods of the Month. Potatoes can work as a great base for side dishes by adding in more veggies or flavors. Our potato nuggets are tasty little cubes of russet potatoes that are cooked in a special way that results in a crispy finish without being fried. Start with our potato nugget recipe below, then make the following combinations.

For the potato nuggets:

Peel 2 russet potatoes, then cut into 1 inch cubes. Bring a large pot of water to boil and boil potato cubes for about 15 minutes, until they are tender. Mix with your favorite ingredients (we recommend the combinations below), and roast in the oven at 450 degrees for 30 minutes, flipping once, until crispy.

Roasted Brussels Sprouts Potato Nuggets – After boiling the potatoes, toss with chopped Brussels Sprouts. Drizzle the potatoes and Brussels Sprouts with a little bit of extra-virgin olive oil and salt and pepper. Transfer to a baking sheet and cook.

Asparagus and Potato Nugget Mix – After boiling the potatoes, combine them in a bowl with asparagus stalks chopped into 2 inch pieces. Toss with a little bit of extra-virgin olive oil and salt. Transfer to a baking sheet and cook. Serve with roasted chicken.

Lemon and Chive Potato Nuggets – After boiling the potatoes, squeeze the juice from one lemon (another December Foods of the Month) all over the potatoes and toss to coat. Sprinkle with salt and pepper and chives and transfer to a baking sheet to cook.

lemony potatoes

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