Crispy Potato Cheese Sticks

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Of course! These Crispy Potato Cheese Sticks are the ultimate comfort food snack or side dish. Imagine a fluffy, seasoned mashed potato center with a molten cheese core, all wrapped up in a super crispy golden shell. They’re fun to make and even more fun to eat!

Crispy Potato Cheese Sticks

Think of these as a cross between mozzarella sticks, French fries, and the best mashed potatoes you’ve ever had.

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour (highly recommended)
Yields: About 16-18 sticks

Ingredients

For the Potato Mixture:

· 1.5 lbs (about 3 medium) Russet or Yukon Gold potatoes, peeled and quartered
· 2 tablespoons unsalted butter
· 2 tablespoons milk or cream, warmed
· ¼ cup grated Parmesan cheese
· 1 large egg yolk
· ½ teaspoon garlic powder
· ½ teaspoon paprika
· Salt and white or black pepper to taste
· 2 tablespoons finely chopped chives or parsley (optional)

For the Filling & Coating:

· 4-5 mozzarella string cheese sticks, cut in half (or 5 oz block mozzarella, cut into 3″ x ½” sticks)
· ½ cup all-purpose flour
· 2 large eggs, beaten with 1 tablespoon water
· 1 ½ cups Panko breadcrumbs
· Oil for frying (vegetable, canola, or avocado oil)

For Serving (Optional):

· Marinara sauce, ranch dressing, or sour cream for dipping

Instructions

Step 1: Make the Mashed Potatoes

  1. Place the peeled and quartered potatoes in a pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes very well and return them to the hot pot for a minute to steam off any excess moisture.
  3. Mash the potatoes until completely smooth. Stir in the butter, warm milk, Parmesan cheese, egg yolk, garlic powder, paprika, and a generous amount of salt and pepper. Mix until well combined.
  4. Stir in the fresh herbs if using. Let the potato mixture cool until it’s safe to handle.

Step 2: Form the Sticks

  1. Take a heaping tablespoon (about 2 tablespoons) of the potato mixture and flatten it in the palm of your hand.
  2. Place a piece of mozzarella stick in the center.
  3. Carefully wrap the potato mixture around the cheese, sealing it completely and forming a log or “stick” shape. Ensure the cheese is fully enclosed to prevent leaking.
  4. Place the formed stick on a parchment-lined baking sheet. Repeat with the remaining potato and cheese.

Step 3: The Crucial Chill

  1. Place the baking sheet with the uncooked potato sticks in the freezer for at least 1 hour, or in the refrigerator for at least 2 hours (overnight is best). This step is non-negotiable as it firms up the sticks, preventing them from falling apart during frying.

Step 4: Bread the Sticks

  1. Set up a standard breading station with three shallow dishes:
    · Dish 1: All-purpose flour, seasoned with a pinch of salt.
    · Dish 2: Beaten eggs with water.
    · Dish 3: Panko breadcrumbs.
  2. Working with one cold stick at a time, dredge it in the flour, then dip it in the egg, and finally roll it in the Panko breadcrumbs, pressing gently to adhere. Place it back on the baking sheet.

Step 5: Cook the Sticks
You have two options here: Frying (for maximum crispiness) or Baking (for a lighter version).

Method 1: Deep Frying (Recommended)

  1. Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
  2. Fry the sticks in batches for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy.
  3. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. This keeps them crispy.

Method 2: Baking

  1. Preheat your oven to 425°F (220°C). Generously spray a baking sheet with oil or line it with parchment paper.
  2. Arrange the breaded sticks on the sheet and spray the tops generously with cooking spray or brush with oil.
  3. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 6: Serve Immediately!

  1. Let the sticks cool for just a minute (the cheese inside will be molten lava!).
  2. Serve immediately with your favorite dipping sauces.

Chef’s Notes & Tips for Success

· The Chill is Key: Do not skip chilling the formed sticks. This sets the shape, solidifies the butter and cheese, and ensures they don’t burst open in the hot oil.
· Dry Potatoes are a Must: Ensure your potatoes are drained well after boiling. Wet potatoes will make the mixture too soft and difficult to handle.
· Panko for the Win: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, giving you an ultra-crispy coating. Don’t substitute them if you can help it.
· Freeze for Later: These are perfect for making ahead! After the breading step, freeze the sticks solid on the baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time. No need to thaw!
· Flavor Variations:
· Add a pinch of cayenne pepper to the potato mixture for a little heat.
· Mix in some cooked, crumbled bacon into the potato.
· Use a different cheese like cheddar, pepper jack, or Gruyère.

Enjoy these incredibly delicious, crispy-on-the-outside, molten-on-the-inside potato cheese sticks

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