Crispy Cheesy Potato Sticks

Crunchy golden potato sticks with a cheesy, savory center and a lightly seasoned crust. They’re easy to make and perfect for dipping or serving as a snack.

Ingredients

For the Potato Mixture:

• 3 medium russet potatoes, peeled and cut into chunks
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 tbsp cornstarch
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp butter

For Coating:

• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp paprika

For Cooking:

• 2–3 tbsp olive oil, for baking
• Cooking spray, optional

Directions

1. Cook the potatoes
   Place the peeled potato chunks in a large pot and cover with cold water. Add a pinch of salt.

Bring to a boil and cook for 12–15 minutes, or until the potatoes are completely tender.

Drain very well and allow them to steam-dry for a few minutes.

2. Mash the potatoes
   Transfer the potatoes to a large bowl and mash until smooth.

Add butter, mozzarella, Parmesan, cornstarch, garlic powder, onion powder, paprika, Italian seasoning, salt, black pepper, and parsley.

Mix until you have a thick, moldable potato mixture.

3. Chill the mixture
   Line a baking sheet or tray with parchment paper.

Transfer the potato mixture onto it and press into an even rectangle about ½ inch thick.

Cover and refrigerate for at least 30–45 minutes. Chilling makes the mixture much easier to cut.

4. Cut into sticks
   Using a sharp knife, cut the chilled potato mixture into sticks about ½ inch wide and 3–4 inches long.

Handle them gently so they don’t break apart.

5. Prepare the coating
   Combine breadcrumbs, Parmesan, garlic powder, and paprika in a shallow bowl.

Roll each potato stick in the coating, gently pressing so the crumbs adhere.

6. Bake
   Preheat your oven to 425°F (220°C).

Arrange the potato sticks on a parchment-lined baking sheet, leaving space between each one.

Lightly spray or brush them with olive oil.

Bake for 20–25 minutes, turning halfway through, until crisp and golden brown.

For extra crispiness, broil for 1–2 minutes at the end while watching closely.

7. Serve
   Let the potato sticks cool for 3–5 minutes before serving. Garnish with parsley and serve with marinara, ranch, garlic aioli, or your favorite dipping sauce.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 285 kcal
• Protein: 9 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Net Carbohydrates: 31 g
• Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 520 mg
• Sugar: 2 g

Nutrition values are estimates and can vary depending on potato size, cheese, breadcrumbs, and cooking method.

Q&A

Can I fry the potato sticks?
Yes. Heat about 1 inch of oil to 350°F (175°C) and fry in small batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.

Can I make them in an air fryer?
Yes. Air fry at 400°F (200°C) for about 12–16 minutes, turning halfway through. Avoid overcrowding the basket.

Why do my potato sticks fall apart?
The potatoes may contain too much moisture. Drain them thoroughly and let them steam-dry before mashing. Chilling the mixture is also important.

Can I use cheddar instead of mozzarella?
Yes. Cheddar gives them a stronger flavor. You can also use Monterey Jack, Colby, or a combination of cheeses.

Can I prepare them ahead of time?
Yes. Shape and coat the sticks, then refrigerate them covered for up to 24 hours before baking.

Can I freeze them?
Yes. Freeze the uncooked coated sticks in a single layer, then transfer them to a freezer bag. Bake or air fry directly from frozen, adding a few extra minutes to the cooking time.