Crispy Herb Garlic Potato Sticks Recipe (7 ingredients)
Crispy Herb Garlic Potato Sticks Recipe
Quick Overview
Crispy Herb Garlic Potato Sticks are made by mashing boiled potatoes inside a zip-top bag with cornstarch, garlic powder, paprika, red pepper flakes, and fresh parsley. Roll the mixture flat, cut into uniform sticks, coat in breadcrumbs, and deep-fry until golden brown and extra crunchy.
People love this recipe because it bypasses messy bowl cleanup by mixing everything directly in a bag. The combination of seasoned, fluffy potatoes inside and a crunchy outer coating creates an addictive contrast in every bite.
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes
• Servings: 4
• Estimated calories per serving: 240 kcal
Ingredients
For the Potato Dough
• 2 large whole potatoes (about 400 g), boiled and peeled
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
For the Coating & Frying
• 1/2 cup liquid batter or beaten egg mixture
• 1 cup panko breadcrumbs
• 2 cups vegetable oil for deep frying
• Garlic mayonnaise or favorite dipping sauce for serving
How to Make Crispy Herb Garlic Potato Sticks
- Place the boiled, peeled potatoes into a large zip-top bag.
- Add the cornstarch, garlic powder, smoked paprika, red pepper flakes, chopped parsley, and salt directly into the bag.
- Seal the bag completely and roll over it with a rolling pin until the potatoes are smooth, seasoned, and flattened into an even rectangular sheet.
- Carefully slice open the bag and cut the potato mixture into equal rectangular sticks using a sharp knife.
- Dip each potato stick into the liquid batter to coat completely.
- Transfer the sticks into the panko breadcrumbs and press gently until fully covered on all sides.
- Heat the vegetable oil in a deep skillet or fryer to 175°C (350°F).
- Fry the coated potato sticks in batches for 3 to 4 minutes until deep golden brown and crisp.
- Remove with tongs, drain on paper towels, stack on a plate, and drizzle with garlic mayonnaise.
Pro Tip
Ensure your boiled potatoes cool slightly before sealing them in the bag to prevent steam buildup. If the mashed potato dough is too warm when cutting, the sticks will break apart easily during the breading process. Chilling the cut sticks in the refrigerator for 10 minutes before coating helps them hold their shape firmly in the hot oil.
Serving & Storage
Serve these potato sticks piping hot straight from the fryer. Arrange them in a stack and drizzle with garlic mayonnaise, sriracha mayo, or sweet chili sauce. Pair them alongside fresh burgers, grilled meats, or serve as an appetizer with cold drinks.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing cooked sticks is not recommended as the interior potato texture becomes soft upon thawing, though uncooked breaded sticks can be frozen flat on a baking sheet for up to 1 month.
Reheat refrigerated sticks in an air fryer at 190°C (375°F) for 4 to 5 minutes or in an oven until heated through. Deep frying them a second time for 60 seconds also restores full crispiness. Avoid microwave reheating, as it makes the breading soggy.
FAQs
Can I bake or air fry these potato sticks instead of deep frying?
Yes, spray the breaded sticks generously with cooking oil and air fry at 200°C (400°F) for 10 to 12 minutes until golden, flipping halfway through.
Why did my potato sticks fall apart in the oil?
The oil was likely not hot enough, or the cornstarch was omitted, which acts as the crucial binding agent for the potato dough.
Can I substitute panko breadcrumbs with standard breadcrumbs?
Yes, standard breadcrumbs work well, though panko breadcrumbs yield a lighter and distinctly crunchier outer texture.
