Cheesy Potato Sticks
If there’s one thing I’ve learned from hosting birthday bashes, backyard BBQs, and those spontaneous Friday night hangouts, it’s this: you can’t go wrong with potatoes and cheese. Throw in some crunch, a sprinkle of salt, and serve it up hot, and you’ve got a guaranteed crowd-pleaser.
These Cheesy Potato Sticks are one of those easy, fuss-free recipes that’s become a go-to in my house. They’re crispy on the outside, soft and cheesy on the inside, and honestly? They disappear in minutes. I’m not even kidding!
The best part? They’re super simple to make, and the ingredients are things you probably already have sitting in your kitchen. Perfect for those last-minute get-togethers or when you’re just craving something savory and comforting.
Cheesy Potato Sticks – The Ultimate Party Snack
Here is why you will love these cheesy snacks:
- Kid-approved (and teen-approved too, my own have given their enthusiastic thumbs-up!)
- Crunchy outside, cheesy-soft inside
- Only five simple ingredients
- No fancy gadgets required
- Great for dipping, hello ketchup, ranch, or even an onion dip!
Here’s What You’ll Need
That’s it. Just five ingredients, and you’re on your way to snack heaven.
Step-by-Step Instructions
Here’s exactly how I make them, and trust me, once you do it once, you’ll be whipping these up without even thinking.
1. Prep the Potatoes
Peel your potatoes and chop them into chunks. Boil in salted water until they’re fork-tender, think soft enough to mash easily. This usually takes about 10–12 minutes.
Tip: Don’t overboil them, or they’ll get too watery. You want them soft, but not falling apart.
2. Mash Them Up
Drain the potatoes well and mash them until smooth. No lumps if you can help it, you want that nice, creamy texture so the sticks hold together well later.
If the potatoes seem wet, let them sit for a couple of minutes uncovered. You want the steam to escape and dry them out just a little.
3. Add the Good Stuff
Now it’s time for the cheesy magic. Add your shredded cheese and salt to the mashed potatoes, then sprinkle in the cornstarch. Mix it all together with a spoon or your hands until you’ve got a smooth, thick dough. It should feel soft and slightly sticky, but easy to shape.
Tip: You can taste the dough and adjust the salt if needed.
4. Shape the Sticks
Take small portions of dough and roll them into logs or sticks, about the length of your finger and maybe ½ inch thick. Try to make them all about the same size so they cook evenly.
5. Fry Up
Heat oil in a pan (about 1–2 inches deep) over medium heat. Once it’s hot, carefully drop in the sticks a few at a time. Don’t crowd the pan, you want them to get crispy, not soggy.
Fry until they’re golden and crispy, turning as needed. It usually takes about 2–3 minutes per side.
Drain them on paper towels and sprinkle a little extra salt while they’re still warm, if you’re into that.
Serving Ideas
These little guys are super versatile. You can serve them:
- With dips – Ketchup, ranch, sour cream and chive, or a feta dip.
- On a party platter – Add them to a snack board with mini sliders, fruit skewers, and some pretzels.
- As a side dish – They go great with burgers or grilled chicken.
- As an after-school snack – My kids LOVE them fresh from the pan with a little bit of ketchup.
Make-Ahead Tips
If you’re anything like me, you appreciate a good make-ahead option. These sticks freeze beautifully!
Here’s what to do:
- Shape the potato sticks and lay them out on a tray lined with parchment paper.
- Pop the tray in the freezer for about an hour, or until they’re firm.
- Transfer the frozen sticks to a zip-top bag and keep them in the freezer for up to 2 months.
When you’re ready to cook, you can fry them straight from frozen, just add an extra minute or two to the cook time.
Can You Bake Them?
Yes! If you’re looking for a lighter option, you can absolutely bake them. Here’s how:
- Preheat your oven to 400°F (200°C).
- Place the sticks on a parchment-lined baking sheet and brush them lightly with oil.
- Bake for about 20–25 minutes, flipping halfway through, until golden and crispy.
They won’t be quite as crunchy as fried, but they’re still delicious.
A Few Handy Tips
- Add herbs or spices to the dough if you want to mix it up, garlic powder, paprika, or even chopped chives work great.
- Use a piping bag if you want perfect shapes, just snip off the end and pipe the dough into sticks.
- Double the batch if you’re feeding a crowd. These go fast!
I love simple recipes that are fast to make and tasty to eat and these Cheesy Potato Sticks hit the spot. They show that food doesn’t have to be fancy, it just has to be good.
So go ahead, make a batch, call the kids in from outside, or surprise your friends with a homemade snack that tastes way more impressive than it actually is.
Check Out More Finger Food Recipes
Cheesy Potato Sticks
Ingredients
- 1 pound potatoes Russet or Yukon Gold are ideal – they mash well and hold their shape
- ½ cup cornstarch this is the magic that makes them crispy
- ½ cup shredded cheese Cheddar and Gouda are great choices, but use what you love
- Salt to taste
- Oil for frying (Any neutral oil like vegetable or canola works well)
Instructions
- Peel your potatoes and chop them into chunks. Boil in salted water until they’re fork-tender, think soft enough to mash easily. This usually takes about 10–12 minutes.Tip: Don’t overboil them, or they’ll get too watery. You want them soft, but not falling apart.
- Drain the potatoes well and mash them until smooth. No lumps if you can help it, you want that nice, creamy texture so the sticks hold together well later.
- If the potatoes seem wet, let them sit for a couple of minutes uncovered. You want the steam to escape and dry them out just a little.
- Now it’s time for the cheesy magic. Add your shredded cheese and salt to the mashed potatoes, then sprinkle in the cornstarch. Mix it all together with a spoon or your hands until you’ve got a smooth, thick dough. It should feel soft and slightly sticky, but easy to shape.Tip: You can taste the dough and adjust the salt if needed.
- Take small portions of dough and roll them into logs or sticks, about the length of your finger and maybe ½ inch thick. Try to make them all about the same size so they cook evenly.
- Heat oil in a pan (about 1–2 inches deep) over medium heat. Once it’s hot, carefully drop in the sticks a few at a time. Don’t crowd the pan, you want them to get crispy, not soggy.
- Fry until they’re golden and crispy, turning as needed. It usually takes about 2–3 minutes per side.
- Drain them on paper towels and sprinkle a little extra salt while they’re still warm, if you’re into that.
