These Crispy Potato Cheese Sticks Are What Snack Dreams Are Made Of
Potato cheese sticks are a classic appetizer for a reason. Crispy on the outside with cheesy goodness inside, these bite-sized treats are always a crowd-pleaser. Made with only four ingredients in less than 30 minutes, they’re perfect for a quick snack or appetizer.
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There’s something undeniably comforting about potato cheese sticks. They’re the kind of snack that’s perfect for any occasion, from casual movie nights to impromptu gatherings. I love how easy they are to whip up – it’s the kind of recipe that feels effortless yet always impressive.
What makes this recipe so special is its simplicity. With just a few pantry staples, you can have a batch of these crispy treats ready in no time. The process is straightforward: boil, mash, mix, and fry.
I often play around with different cheeses to see what I like best – cheddar, mozzarella, Gouda, and even some pepper jack. Serve them hot with your favorite dipping sauce, or enjoy them plain – they’re delicious either way. These potato cheese sticks are guaranteed to be a hit with everyone.
Ingredients
Potatoes: Russet or golden potatoes work best for this. Russet potatoes give a fluffy texture, while golden potatoes provide a slightly sweeter flavor.
Cornstarch: Cornstarch is crucial for creating a crispy exterior. It also helps bind the ingredients together.
Cheese: I used Gouda here, but you can use any kind. Gouda adds a nutty and slightly sweet flavor, but feel free to experiment! Sharp cheddar, Monterey Jack, or even a blend of cheeses would work wonderfully.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Cook the potatoes in boiling water for about 12-15 minutes or until fully cooked. Remove them from the pot and let them drain until all water is drained.
Step 2: Mash the cooked potatoes by pushing them through a strainer.
Step 3: Add the cornstarch, cheese, and salt to the mashed potatoes.
Step 4: Mix until well combined, forming a dough.
Step 5: Place the mashed potatoes in a Ziplock bag, and flatten the mashed potatoes with a rolling pin, and freeze for about 1 hour.
Step 6: Carefully cut open the Ziplock bag to keep the mashed potatoes intact. Cut the potato dough in half first, then into smaller sticks.
Step 7: Fry the potato cheese sticks in batches for 2-3 minutes or until golden. Make sure the pan is not too crowded.
Expert Tips
- After boiling the potatoes, ensure they’re fully drained to prevent excess moisture, which can make the mixture too soft to shape and fry properly. Let them sit in a colander for a few minutes before mashing.
- Use a fine mesh strainer, ricer, or food mill to mash the potatoes for a smooth and lump-free texture. Avoid using a blender or food processor, as this can overwork the potatoes and make them gluey.
- Freezing the flattened potato mixture helps firm it up, making it easier to cut and handle. Don’t skip this step, as it prevents the sticks from breaking during frying.
- Overcrowding the pan drops the oil temperature, leading to soggy sticks. Fry in small batches, giving each stick enough space to crisp up properly.
Serving Suggestions
I love how versatile these potato cheese sticks are when it comes to serving. They’re amazing fresh out of the fryer with simple dips like ketchup or marinara sauce. But I also like to jazz things up with a spicy habanero sauce or a creamy green onion dip. Sweet chili sauce is another favorite—it adds a little kick that pairs so well with the crispy, cheesy goodness.
When I’m hosting, I make them part of a snack platter with other finger foods like chicken wings or veggie sticks. They’re also great on their own, with a warm bowl of soup or chili on the side. Potato cheese sticks always bring a little extra joy to the table, perfect for enjoying alone or sharing with friends and family!
Storing Tips
Store leftover potato cheese sticks in an airtight container and refrigerate for 2-3 days. To reheat and maintain their crispiness, place them in an air fryer or a preheated oven at 375℉ for a few minutes. Never microwave them, as it can make them soggy.
For longer storage, freeze the uncooked sticks in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag. Fry them directly from frozen, adding a minute or two to the cooking time.
More Snacks and Appetizers
- Crispy, juicy, and utterly delicious—these air fryer chicken drumsticks are a must-try! With minimal prep and no fuss, you can whip up a quick dinner that the whole family will rave about.
- These crispy, healthy, and easy air fryer sweet potato fries are ready in 30 minutes with minimal oil! Perfect for the whole family—vegan, gluten-free, and packed with flavor.
If you tried this Potato Cheese Sticks Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Saucepan for deep frying
Ingredients
- 1 lb potatoes (Russet or golden)
- ½ cup corn starch
- ½ cup cheese shredded (I used Gouda, but you can use any kind)
- Salt to taste
Instructions
- Start by bringing a pot of water to a boil.
- Peel and wash the potatoes. Dice them into medium cubes.
- Cook the potatoes in boiling water for about 12-15 minutes or until fully cooked. Remove them from the pot and let them drain until all water is drained.
- Mash the cooked potatoes by pushing them through a strainer.
- Add the cornstarch, cheese, and salt to the mashed potatoes and mix until well combined, forming a dough.
- Place the mashed potatoes in a Ziplock bag and flatten the mashed potatoes with a rolling pin, and freeze for about 1 hour.
- Carefully cut open the Ziplock bag to keep the mashed potatoes intact. Cut the potato dough in half first, then into smaller sticks.
- Heat a pan with at least 1 inch of oil and wait until it has reached 350℉.
- Once your oil is hot, fry the potato cheese sticks in batches for 2-3 minutes or until golden. Make sure the pan is not too crowded. Place them on a plate with a kitchen towel.
- Serve while hot with your favorite dip sauce.
Notes
- After boiling the potatoes, ensure they’re fully drained to prevent excess moisture, which can make the mixture too soft to shape and fry properly. Let them sit in a colander for a few minutes before mashing.
- Use a fine mesh strainer, ricer, or food mill to mash the potatoes for a smooth and lump-free texture. Avoid using a blender or food processor, as this can overwork the potatoes and make them gluey.
- Freezing the flattened potato mixture helps firm it up, making it easier to cut and handle. Don’t skip this step, as it prevents the sticks from breaking during frying.
- Overcrowding the pan drops the oil temperature, leading to soggy sticks. Fry in small batches, giving each stick enough space to crisp up properly.
Nutrition
