Potato Cheese Sticks

Ingredients

• 4 largerusset potatoes
• 70 g (½ cup)glutinous rice flour
• 40 g (¼ cup)cornflour
• ¾ cup, lightly packedgrated cheese
• ½ tspsalt
• ½ tsppepper
• For deep-fryingoil
• To tastechilli powder or ketchup

Instructions

1. 1

   Peel and chop

   Peel the 4 potatoes and cut them into evenly sized chunks, about 2.5–5 cm each.

2. 2

   Cover with water

   Put the potato chunks in a medium saucepan and cover with cold water. Add 1 tsp salt to the water if you like.

3. 3

   Simmer the potatoes

   Bring the water to the boil over medium-high heat, then lower the heat to medium-low. Simmer for 15–20 minutes, until the potatoes are tender when pierced with a fork.

4. 4

   Drain well

   Drain the cooked potatoes in a colander.

5. 5

   Mash the potatoes

   Weigh out 850 g of boiled potatoes and put them in a large mixing bowl. Alternatively, mash them and measure approximately 4 cups. Mash until smooth and free of lumps.

6. 6

   Add the seasonings

   While the mash is still warm, add the glutinous rice flour, cornflour, grated cheese, salt and pepper.

7. 7

   Knead the dough

   Mix and knead the ingredients thoroughly until they form a smooth dough.

8. 8

   Press into a pan

   Line a rectangular pan or dish with cling film. Transfer the dough to the pan and press it into an even layer.

9. 9

   Chill until firm

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

10. 10

    Turn out the dough

    Once firm, turn the dough onto a chopping board and carefully peel away the cling film.

11. 11

    Cut into sticks

    Cut the dough into 8 sticks, each about 2.5 × 2.5 × 15 cm. If you like, press lines into their surfaces with the back of a knife; the extra surface area helps them crisp.

12. 12

    Heat the oil

    Heat the oil in a deep fryer or large pan to 160°C.

13. 13

    Fry until pale

    Fry the sticks for 5 minutes, until slightly golden but not browned. Lift them out and set them on a cooling rack.

14. 14

    Raise the temperature

    Increase the oil temperature to 175°C.

15. 15

    Fry until crisp

    Fry the sticks again for 30 seconds to 1 minute, until golden brown and crisp.

16. 16

    Drain the sticks

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

17. 17

    Season and serve

    Sprinkle with chilli powder or serve with ketchup for dipping. Serve hot.

What are potato cheese sticks?

These are mashed-potato snacks shaped into sticks, mixed with cheese and flour, then fried until crisp. The recipe is an American-style appetiser rather than a dish tied to a specific regional tradition.

The two-stage fry gives the sticks time to cook through before the hotter oil browns their outside. A little chilli powder or ketchup adds a simple finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 0g protein, 0g carbs, 0g fat.

Potatoes provide most of the carbohydrates, while the frying oil contributes much of the fat; the cheese adds some protein and fat. Serve a few sticks with vegetables or salad for a more balanced plate.

Choosing the potatoes and cheese

Russet potatoes: their fluffy texture mashes readily and gives the dough a soft centre. Weighing out 850 g of cooked potato helps keep the dough proportions consistent.

Grated cheese: use a cheese that melts well and grate it finely so it mixes evenly into the warm mash. The recipe does not specify a variety, so choose one whose flavour you enjoy.

Getting a workable dough

Warm mash: add the flour, cornflour, cheese and seasonings while the potatoes are still warm, then mix and knead until smooth. The dough should hold together well enough to press into a pan.

Even layer: press the dough uniformly into the lined pan so it firms at a consistent rate and is easier to cut into sticks.

Why the freezer step matters

Firm dough: the 30-minute freeze makes the potato mixture easier to turn out and slice cleanly. If it still feels soft, handle it gently as you cut the sticks.

Cutting lines: optional ridges made with the back of a knife increase the surface area and give the fried coating more texture.

Two-stage frying

First fry: at 160°C, cook the sticks for 5 minutes, stopping when they are only slightly golden. Rest them on a rack before raising the oil temperature.

Second fry: at 175°C, fry for a further 30 seconds to 1 minute, until golden and crisp. Work carefully when adding the sticks to hot oil.

When they are ready

Colour: after the first fry, the sticks should be slightly golden rather than deeply browned. The second fry brings them to a richer golden colour.

Texture: look for a crisp outside after the final fry. Drain off excess oil and serve straight away, while the centre is still soft.

What to serve with them

Dips: ketchup is the suggested classic option, while chilli powder gives the sticks a spicier finish. Serve the dip alongside so each person can choose.

A fresh salad or crunchy vegetables make a contrasting side for this rich, fried appetiser.

Recipe notes & tips

• Cut the potatoes into evenly sized chunks so they cook at roughly the same rate.
• Mash the potatoes until smooth to make the sticks easier to shape.
• Press the dough into an even layer before freezing for more uniform sticks.
• Use a thermometer to check the oil reaches 160°C and then 175°C.
• Fry in batches if needed so the sticks have room in the pan.
• Drain the finished sticks on a rack or kitchen paper before serving.

Variations

• Try another cheese: use a well-melting grated cheese in place of the unspecified cheese.
• Add a spicy finish: dust the fried sticks with chilli powder to taste.
• Serve with ketchup: offer it as a dip rather than sprinkling on the sticks.
• Make ridged sticks: press lines into the dough with the back of a knife before frying.
• Change the frying oil: use vegetable, rapeseed, peanut or sunflower oil as suggested.

Common mistakes to avoid

• Uneven potato chunks: cut them to similar sizes so they become tender together.
• Lumpy mash: mash thoroughly before adding the other ingredients for a smoother dough.
• Soft dough: freeze it for the full 30 minutes so it is easier to cut.
• Oil at the wrong temperature: check for 160°C on the first fry and 175°C on the second.
• Skipping the second fry: give the sticks another 30 seconds to 1 minute at 175°C for a crisp, golden finish.
• Crowding the pan: fry in batches so the sticks can cook evenly.

How to store

These sticks are best served hot and fresh. If you have leftovers, refrigerate them in a covered container and reheat in an oven or air fryer until hot and crisp; avoid relying on a microwave for a crunchy coating.

Frequently asked questions