These cheesy potato sticks start with cooked mashed potatoes, then add flour, herbs and cheddar powder before frying. Keep the mash dry and the pieces similar in size so they hold together and brown evenly.
Recipe Details
- Oil: 350°F (175°C)
- Fry: about 2–3 minutes per batch, until golden
- Shape: about 1 inch thick and 2–3 inches long
Ingredients
- 2 large potatoes, boiled and mashed
- 2 tablespoons all-purpose flour, plus more only if needed
- 1 tablespoon parsley powder
- 1 teaspoon black pepper
- Cheddar cheese powder, to taste
- Vegetable oil, for frying
How to Make Cheesy Potato Sticks
Season the mashed potatoes
Combine the mashed potatoes with the flour, parsley powder, pepper and cheddar cheese powder. Mix into a cohesive dough.
Check the texture
The dough should be slightly sticky but manageable. If too wet to hold a shape, add flour a tablespoon at a time, using only what is needed.
Shape the sticks
On a lightly floured surface, roll the dough into a rope about 1 inch thick. Cut into pieces about 2–3 inches long.
Fry and drain
Heat vegetable oil to 350°F (175°C). Fry in batches for about 2–3 minutes, turning as needed until golden on all sides. Drain on paper towels and cool slightly before serving.
Tips and Common Mistakes
- Drain the boiled potatoes well before mashing; avoid adding extra milk or butter.
- Add flour gradually so the sticks do not become heavy.
- Fry a small first portion to check that the dough holds together.
- The original suggests about 1 cup shredded cheddar as a variation, but it changes moisture compared with cheese powder.
Storage and Make-Ahead Tips
Refrigerate cooled leftovers promptly in a covered container. Reheat until hot; the crisp coating is best immediately after frying.
Frequently Asked Questions
Is this made from raw potato sticks?
No. It uses boiled mashed potatoes shaped into sticks.
Can I use shredded cheese?
The source suggests about 1 cup shredded cheddar instead of powder. Adjust the dough carefully because the texture and moisture change.