POTATO NUGGETS RECIPES

Steps:

• Preheat oven to 425°. Place potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes.
• Pour off all of the water in pot, holding potatoes back (make sure there's no liquid left!). Let potatoes sit, uncovered, for a few minutes to steam off any excess liquid they've absorbed. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt.
• Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes.
• Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Make sure they're in a single layer and leave a bit of space between them. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes (if they aren't browning after 15 minutes, increase oven temperature to 450°).
• Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8–10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.

Steps:

• In the bowl, combine the milk, warm water, and yeast. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing.
• In another large bowl, add the flour, salt, egg white, and vegetable oil. Mix in the yeast water mixture until incorporated. Knead for about 10 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much extra flour because it will create tough buns. Cover and let rise in a warm place until doubled in size, about 1 to 2 hours.
• Divide the dough into 3 equal parts. Gently roll each portion of dough into a ball and place on baking pan, 2 to 3 inches apart. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds.
• Preheat the oven to 400°F. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Let it cool completely.
• In a large bowl, add the minced chicken breast and fresh mint, and mix well. Season with salt, black pepper, paprika, and turmeric. Add egg and flour as binging agents for the burger. Mix well to combine.
• Form into 3 large patties. With a lightly floured baking sheet, lay the chicken patties on top.
• Prepare grill and or grill pan. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through to a temperature of 165ºF.
• In a large bowl, combine the mashed potato, chopped green onion, egg, and flour; season with salt, pepper, and paprika. Mix well.
• Use your hands to scoop out about ? cup of the potato mixture and form round patties with your hands. Dredge each patty on both sides in the plate of flour. Gently shake off excess flour.
• To apply the breading, take the dredged patties and dip it in the beaten egg. Make sure the entire piece is evenly moist. Next, coat them with flour or cornmeal. Make sure there is an even coating and gently shake off the excess.
• Preheat a skillet with vegetable oil, carefully place the dredged patties into the hot oil and fry undisturbed over medium heat for 3-5 minutes per side, or until golden brown. This recipe will make 24 patties.
• Place your bottom bun on a plate and add chicken burger, cheese, sliced tomatoes, sliced cucumbers, and then top with the other half of your bun. Enjoy!