Crunchy, cheesy potato sticks—perfect as a snack, side, or party treat—that bring together the fluffiness of mashed potato with a golden crisp exterior.

Why You’ll Love This Recipe

• Ultra-crisp outside, soft and cheesy inside—one bite and you’ll get that delightful contrast.
• Simple ingredients; easy to make at home.
• Versatile: serve them on their own, with dips, or alongside a main dish.
• Fun to make and share: great for guests or a cozy night in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 russet potatoes (about 1 kg total)
• ¼ cup green onions, finely chopped
• ½ cup sour cream
• 1 teaspoon salt
• ½ teaspoon black pepper

Directions

1. Peel the russet potatoes and cut into even chunks.
2. Place potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender (about 15–20 minutes).
3. Drain the potatoes well and return them to the pot or a large bowl. Mash until smooth.
4. While the potatoes are still warm, stir in the sour cream, chopped green onions, salt, and pepper.
5. Shape the potato mixture into sticks (you can roll into a long log and cut into sticks, or form individual sticks by hand). Place the shaped sticks on a tray lined with parchment and refrigerate for 15-20 minutes to firm up.
6. Heat oil in a deep-fryer or deep skillet to about 175 °C (350 °F). Fry the sticks in batches until they are golden-brown and crisp, about 2-3 minutes per batch (depending on thickness).
7. Remove the sticks with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

Servings and timing

Serves: about 4 people (if each person has 3-4 sticks)
Prep time: ~15 minutes + chilling time (~20 minutes)
Cook time: ~10 minutes
Total time: ~45 minutes

Variations

• Cheese variation: Add ½ cup shredded sharp cheddar or mix with mozzarella for extra cheese-pull.
• Spicy version: Sprinkle chili powder or cayenne pepper into the potato mixture or over the finished sticks.
• Herb version: Add chopped parsley, basil, or chives for a fresh herb twist.
• Baked version: For a lighter alternative, brush the shaped potato sticks with olive oil and bake in a 200 °C (400 °F) oven for ~20 minutes, turning halfway through until golden and crisp.
• Loaded version: After frying, top sticks with melted cheese, sour cream, and green onions for a rich, creamy finish.

Storage/Reheating

• Store any leftover sticks in an airtight container in the refrigerator for up to 2 days.
• To reheat and retain crispness: place sticks on a baking sheet and reheat in a preheated oven at 200 °C (400 °F) for about 5-7 minutes, or until crisp again. Avoid microwaving, as they will lose crispness.

FAQs

What kind of potatoes work best?

Starchy potatoes like russet (or Idaho) are ideal—they mash well and give a light interior texture. Waxy potatoes may yield denser sticks.

Can I make them ahead of time?

You can prepare the potato mixture ahead and shape the sticks, but for best crispness, it’s better to fry just before serving.

What dip should I serve with these?

Classic options include ketchup, garlic mayo, sriracha mayo, or a simple sour cream and chive dip.

Can I air-fry them instead of deep frying?

Yes. Preheat your air-fryer to ~200 °C (400 °F) and cook the sticks in batches for ~10-12 minutes, shaking halfway, until golden and crispy.

Why did my sticks fall apart while frying?

Possible reasons: the potato mixture was too wet or not chilled enough; oil temperature too low causing them to absorb oil; or overcrowding during frying. Make sure the mixture is firm and oil is hot enough.

Can I bake them instead of frying?

Yes — see the variation above. The baked version yields a slightly different texture (less deep-fried crisp) but still tasty.

How do I know when the oil is hot enough?

If using a thermometer, aim for ~175 °C (350 °F). If not, drop in a small corner of a potato stick — if it bubbles vigorously and rises to the surface, the oil is ready.

What if they are too dense inside after frying?

Ensure you mash the potatoes thoroughly and allow the shaped sticks to chill so they hold shape. Also, don’t overcrowd the oil.

Can I use sweet potatoes instead of russet potatoes?

You can try—however sweet potatoes are moister and may require slight adjustment (less liquid or added flour/cornstarch) to firm the mixture for frying.

How can I make them extra crispy?

Chilling the shaped sticks before frying and ensuring your oil stays hot will help achieve maximum crispness.

Conclusion

These crispy potato cheese sticks strike the perfect balance between comfort and crunch. With a fluffy potato interior, tangy sour cream, and green onion freshness, they become a snack or side you’ll return to again and again. Whether you’re feeding friends, looking for a fun appetizer, or simply craving something warm and indulgent—go ahead and make these sticks your new favourite.

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