Peel the potatoes and cut into roughly equal chunks. Place in a large pot and cover with cold water by 1 inch. Add 1/2 tsp of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes.

Drain and dry

Drain potatoes thoroughly in a colander. Return to the warm pot off the heat and steam-dry for 1–2 minutes. Transfer to a large bowl and mash until mostly smooth but with some texture (small lumps are fine). Allow to cool 5–10 minutes so the mixture is easier to handle.

Season and bind

To the mashed potatoes add remaining 1/2 tsp salt (adjust to taste), 1/2 tsp black pepper, garlic powder, onion powder, and chopped parsley. Add the flour and the egg; fold gently until a soft, slightly sticky dough forms. If mixture is too wet, add up to 1–2 tbsp extra flour.

Shape nuggets

Portion the potato mixture into roughly 18–20 small nuggets (about 1 tablespoon of mixture each) and shape into compact ovals or rounds. Place on a baking sheet lined with parchment and chill in the refrigerator for 15–20 minutes to firm up (this helps them keep shape while coating).

Set up breading station

Place flour in a shallow dish. Beat the egg in a second dish. In a third dish, combine panko breadcrumbs with grated Parmesan (if using) and a pinch of salt and pepper.

Coat nuggets

Working in batches, lightly dredge chilled nuggets in flour, shake off excess, dip in beaten egg, then press into panko mixture to fully coat. Press the breadcrumbs so they adhere well. Place coated nuggets back on the sheet and rest 5 minutes before frying.

Fry until golden (preferred method)

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4 inch or heat a pot with enough oil to shallow-fry. Heat oil over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds. Fry nuggets in batches without crowding, about 2–3 minutes per side, until deep golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if desired and continue with remaining nuggets.

Baking alternative

For a lighter option, preheat oven to 425°F (220°C). Place coated nuggets on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 12–15 minutes, flipping halfway, until crisp and golden. Finish under broiler 1–2 minutes if needed for extra color.

Spicy-Tangy Sauce

While nuggets chill or fry, combine mayonnaise and Greek yogurt in a small bowl until smooth. Stir in Sriracha, sweet chili sauce, lime juice, rice vinegar, honey, smoked paprika, minced garlic, salt, and black pepper. Taste and adjust heat or tang (add more Sriracha for heat, more lime for brightness). Refrigerate until ready to serve. Sauce can be made up to 24 hours ahead to deepen flavors.

Finishing & Serving

Arrange hot crunchy potato nuggets on a platter. Spoon the spicy-tangy sauce into a small bowl for dipping or drizzle lightly over nuggets. Sprinkle chopped chives or green onions and serve with lemon wedges on the side to squeeze over just before eating.