4-Ingredient Easy Crispy Potato Cheese Sticks

Restaurant-quality potato cheese sticks you can make at home! This simple recipe makes the perfect appetizer or snack.

Take your appetizer game to the next level with these super easy cheesy potato sticks. The techniques and ingredients are simple, but the finished result looks and tastes amazing! 

These potato sticks are also versatile — you can add spices and herbs, like garlic powder or chopped basil to change the flavor. I’ve got the base recipe here, but feel free to add chopped veggies, play with different cheeses, and enjoy your own variations on this!

This easy appetizer is made with simple ingredients. You only need 4 items, including the frying oil, to make golden perfection!

• Potatoes:Russet potatoes or golden potatoes are best for this recipe. You’ll need 3-4 medium sized potatoes to make nice thick sticks!
• Mozzarella Cheese: Any cheese that will melt works well here — you can use cheddar cheese, parmesan, mozzarella, or a blend. 
• Cornstarch: This holds your sticks together and lets the frying step do its magic. 
• Vegetable Oil: You can sub this for any neutral cooking oil that will fry. Canola, sunflower, peanut, or avocado oil work well. I do not recommend coconut or olive oil. You just won’t get that golden brown crispness that makes these so good!

Start by peeling and chopping your potatoes. You want to chop the potatoes into roughly 1 inch sections, but it doesn’t matter if it’s perfect or not. You’re going to mash these later, so what really matters is getting them chopped into small enough pieces that they will soften up quickly in the next step. 

Step 2 | Boil and Drain

Next, put your potatoes into a medium size pot of water and bring them to a boil. Boil them for about 10 minutes, or until they are very soft when stabbed with a fork.

Once your potatoes are soften, drain them in a colander and return them to the pot.

Next, mash your potatoes using wither a potato masher or a fork. You can also use a hand mixer to get perfectly smooth potatoes.

Once your potatoes have reached mashed potato consistency, add your cheese and cornstarch and mix everything together. 

Once you have smooth and cheesy mashed potatoes, place them in a quart-sized Ziploc bag, then flatten them with a rolling pin. You want them to be evenly spread throughout the bag. 

Place the bag in the freezer fro 30-45 minutes. You want the freezer to set up the potato mixture, but you don’t want it to freeze hard. 

Once your potatoes have frozen enough, remove them from the freezer, cut away the Ziploc, and then use a pizza cutter or knife to cut them into 6-7 long sticks. Cut them in half from there to get 12-14 mashed potato sticks.