Crispy Potato Mozrella Cheese Sticks Recipe (4 ingredients)

Easy Crispy Potato Cheese Sticks

Quick Overview

These potato cheese sticks combine tender russet potatoes and shredded mozzarella into a crispy, golden snack. The potato dough seals the cheese directly inside, giving you a distinct crisp outer shell with a stretchy, melted center in every bite.

They require minimal preparation and simple pantry staples. You mix cooked potatoes, starch, and mozzarella together, roll the mixture smooth, cut them into uniform sticks, and fry until crisp.

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

• Servings: 4

• Estimated calories per serving: 280 kcal

Ingredients

For the Potato Cheese Sticks

• 2 large russet potatoes (about 500 g), peeled and diced

• 1/2 cup (60 g) cornstarch

• 1 cup (115 g) low-moisture mozzarella cheese, shredded

• 1/2 tsp salt (plus extra for seasoning after frying)

• Vegetable oil or neutral cooking oil, for deep frying

How to Make Potato Cheese Sticks

1. Place the peeled and diced potatoes into a pot of cold water, bring to a boil over medium-high heat, and cook for 12 minutes until fork-tender.
2. Drain the potatoes completely, transfer them to a bowl, and mash them with a potato masher until smooth with no lumps remaining.
3. Add the cornstarch, shredded mozzarella cheese, and salt into the warm mashed potatoes.
4. Mix and knead the mixture by hand until a smooth, cohesive dough forms.
5. Place the dough inside a large ziplock bag and use a rolling pin to roll it flat and smooth into an even rectangle.
6. Slice open the plastic bag and cut the dough into uniform sticks about 1/2-inch wide and 4 inches long using a sharp knife.
7. Heat 2 inches of oil in a deep saucepan or heavy skillet to 350°F (175°C).
8. Fry the sticks in small batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
9. Remove the fried sticks with a slotted spoon, drain on paper towels, and sprinkle immediately with a pinch of fine salt.

Pro Tip

Ensure the potatoes are thoroughly mashed while hot and mixed completely with the cornstarch before frying. If large lumps of potato remain or the dough lacks sufficient cornstarch binding, moisture pockets will expand in the hot oil and cause the sticks to burst open or leak cheese during frying.

Serving & Storage

Serve these potato cheese sticks immediately while hot so the interior mozzarella stays melted and stretchy. Pair them with warm marinara sauce, spicy ranch, garlic aioli, or sweet chili sauce for dipping.

To store leftovers, let the sticks cool completely at room temperature. Transfer them to an airtight container lined with paper towels and keep them in the refrigerator for up to 3 days. Freezing cooked sticks is not recommended as the potato texture becomes mushy upon thawing.

Reheat refrigerated sticks in an air fryer at 375°F (190°C) for 3 to 5 minutes or in a preheated oven at 400°F (200°C) for 8 minutes until crisp. Avoid microwave reheating because it makes the potato shell soft and soggy.

FAQs

Can I substitute cornstarch with potato starch?

Yes, potato starch works equally well as a binder and delivers a very crisp texture.

Why did my cheese sticks break apart in the oil?

The oil was either not hot enough, or the dough had air pockets and unmixed potato pieces that expanded during cooking.

Can I bake these instead of deep frying?

You can bake them on a parchment-lined sheet at 400°F (200°C) for 15 minutes, though deep frying yields a significantly crispier shell.