Potato Cheese Sticks
Crispy outside, melty cheesy inside, these potato cheese sticks are the perfect snack for game nights and lunch boxes. Quick to make and freezer-friendly, they're sure to be a hit with kids and adults alike!
Ingredients
Main Ingredients
- 2 large large russet potatoes or Yukon Gold if you want a creamier texture
- 1.5 cups grated semi-hard cheese cheddar, gouda, or a Hungarian Trappista-style swap
- 1 large egg, beaten
- 0.5 cups all-purpose flour or gluten-free flour blend as a swap
- 1 cup breadcrumbs panko works for extra crunch
- 1 tsp sweet or smoked paprika Hungarian paprika if you can get it
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- Oil for brushing or shallow frying olive or neutral
- Fresh parsley or chives, finely chopped optional for brightness
Instructions
Preparation
- Boil the potatoes until fork-tender, about 15–20 minutes, then drain and mash. Cool for 10 minutes so the cheese doesn’t melt too early.
- Stir in grated cheese, egg, paprika, garlic powder, salt and pepper. If the mix seems sticky, add a touch more flour; if too dry, add a splash of milk.
Shaping and Coating
- Form the mixture into sticks, about the size of a finger, pressing gently so they hold together.
- Roll the sticks in flour, then egg, then breadcrumbs (using panko for extra CRISPY), pressing the breadcrumbs on so they cling.
Cooking
- Shallow-fry in hot oil for 2–3 minutes per side until golden, or bake at 425°F for 15–20 minutes, turning halfway.
- Cool briefly and serve with sauces such as tangy mustard, sour cream-herb dip, or a quick tomato jam.
Notes
You can freeze the uncooked sticks on a tray to store them. Keep in an airtight container for up to 3 days in the fridge, and reheat in the oven for best texture. Experiment with different cheeses and cooling methods for optimal results.