Cheesy Potato Sticks

Crispy exterior, melty cheese center - these Potato Cheese Sticks are the ultimate comfort snack. They vanish in seconds whenever I whip them up. Something about that smooth potato coating wrapped around stringy cheese, all covered in that crunchy outer layer, makes an unbeatable treat that works just as well for sports gatherings as it does for family movie sessions at home.

I brought these to my kid's party last week and they were gone before everything else on the table. Even the fussiest children who normally turn their noses up at potato dishes couldn't stop grabbing these crunchy, cheesy treats.

Essential Ingredients

• Russet potatoes: They've got the right starch level for the perfect dough feel. I've tested other kinds, but russets really do work best
• Sharp cheddar: Go for a cheese that melts well and has big flavor. Skip the pre-shredded stuff and grate it yourself for smoother melting
• Panko breadcrumbs: These Japanese breadcrumbs give you an extra crunchy coating that stays crisp much longer than the regular kind
• Green onions: They bring a bright flavor kick that balances out the rich cheesiness
• Sour cream: It makes the potato mix super smooth and helps everything stick together

Step-by-Step Cooking Guide

Getting Your Potato Mix Ready:

Cook peeled potatoes in boiling water until soft enough for a fork to go through, around 15-20 minutes. Drain thoroughly and mash them while they're still hot. Stir in sour cream, chopped green onions, salt, and pepper. Let it cool all the way down - this really matters for easy handling. When it's cool, the mix should be firm enough to shape properly.

Getting Your Cheese Ready:

Slice your cheddar into sticks about ¼-inch thick and 2 inches long. Keep the cheese in the fridge until you need it. If you're cutting from a block, try to make all pieces the same size so they'll melt evenly.

Putting Them Together:

Grab ¼ cup of potato mix and flatten it in your hand. Put a cheese stick in the middle. Carefully wrap the potato around the cheese, making sure all edges are sealed tight. Shape it into a 3-inch long cylinder. Place on a tray lined with parchment paper.

Setting Up Your Coating:

Arrange three shallow dishes. Put flour with salt and pepper in the first one. Beaten egg goes in the second. Mix panko with cornstarch in the third. Roll each stick in flour first, then egg, then panko. Press the coating down firmly so it sticks well.

Frying Them Up:

Heat oil to 350°F in a deep pot. Fry 4-5 sticks at a time for 3-4 minutes. Turn them now and then until they're golden brown all over. Drain them on a wire rack instead of paper towels to keep them crispy.

Pin it

Nailing the Right Temperature

Getting your oil temp just right makes all the difference. Too hot and the outside browns before your cheese melts inside. Too cold and they'll soak up oil and turn greasy. I always keep a thermometer nearby and tweak the heat as I go.

Prep Them Early

You can put these together a day before you need them - just store the shaped but uncoated sticks covered in your fridge. Add the coating and fry them right before serving for the tastiest results.

Finding the Right Form

After making tons of batches, I've learned that slightly flattened cylinders cook better than round ones. They heat more evenly and aren't as tricky to handle.

I started making these cheese sticks while trying to copy my grandma's potato croquettes. She always told me patience was what made perfect croquettes, and that's true for these too.

Pin it

These potato cheese sticks have become the app I'm known for at parties. They remind me of warm family get-togethers where everyone hangs around the kitchen waiting for the next batch to finish frying. There's something about that mix of crunchy coating, smooth potato, and gooey cheese that really brings folks together. Whether you're making them as a casual snack or for a big event, I bet they'll soon be a go-to in your cooking lineup too.

Frequently Asked Questions

→ Can I prep them early?

Sure! Coat and chill them in the fridge up to a day before cooking.

→ What’s better, bake or fry?

Frying makes them crunchier, but baking is healthier and still great.

→ Can I freeze them?

Totally, coat them first and freeze uncooked. Fry or bake them straight from frozen.

→ Which dip tastes best?

Ranch, sour cream, chipotle mayo, or marinara are perfect matches.

→ How do I stop cheese leaks?

Seal the cheese tightly inside the potato mixture to keep it contained.