Bastoncitos de patata y queso

Ingredientes

• 4 large russet potatoes ((We will be needing 4 cups of mashed potatoes.))
• 1/2 cup glutinous rice flour ((70g))
• 1/4 cup cornstarch ((40g))
• 3/4 cup shredded cheese (lightly packed)
• 1/2 tsp salt
• 1/2 tsp pepper
• oil ((For deep frying; Can use vegetable oil, Canola oil, Peanut oil, Sunflower oil...))
• chili pepper powder ((Or ketchup.))

Preparación

1. 1

   Peel 4 large potatoes. Cut them into evenly sized chunks, about 1-2 inches each.

2. 2

   Place the potato chunks in a medium pot and cover them with cold water. Add 1 tsp of salt (optional) to the water.

3. 3

   Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and let the potatoes simmer. Cook for 15-20 minutes, or until they are fork-tender.

4. 4

   Once cooked, drain the potatoes using a colander.

5. 5

   Weigh out 850g of boiled potatoes and transfer them to a large mixing bowl. (If you don’t have a kitchen scale, you can measure approximately 4 cups of mashed potatoes after mashing.) Use a potato masher or a fork to mash them until smooth and lump-free.

6. 6

   While the mashed potatoes are still warm, add glutinous rice flour, cornstarch, shredded cheese, salt, and pepper.

7. 7

   Mix and knead thoroughly until a smooth dough forms.

8. 8

   Line a rectangular pan (or dish) with plastic food wrap. Transfer the dough into the pan and press it evenly to form a uniform layer.

9. 9

   Cover and place the pan in the freezer for 30 minutes to firm up the dough.

10. 10

    Once the dough is firm, take it out of the freezer and turn it onto a cutting board. Carefully peel off the plastic food wrap.

11. 11

    Use a knife to cut the dough into 8 sticks, each approximately 1 inch x 1 inch x 6 inches. Optionally, use the back of the knife to press lines onto the surface of the sticks to create a pattern. This increases the contact area between the oil and the potato, making the surface crispier.

12. 12

    Heat oil in a deep fryer or large pan to 320°F (160°C).

13. 13

    Fry the potato cheese sticks for 5 minutes until slightly golden but not browned. Remove them and set aside on a cooling rack.

14. 14

    Raise the oil temperature to 350°F (175°C).

15. 15

    Fry the potato cheese sticks again for 30 seconds to 1 minute, or until they turn golden brown and crispy.

16. 16

    Remove the fried sticks from the oil and place them on a cooling rack or a plate lined with kitchen paper to drain excess oil.

17. 17

    Sprinkle with salt and chili pepper powder or dip in ketchup for extra flavor. Serve hot.