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Potato cheese sticks on a blue plate.

Potato Cheese Sticks

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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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 6
Author: Shilpa

Equipment

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

Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 326mg | Fiber: 2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 1mg
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