Creamy Potato Sticks
Indulge in the irresistible crunch and creamy center of Creamy Potato Sticks, a delightful snack that combines the comfort of mashed potatoes with the crispy perfection of golden fries. Made from tender Russet potatoes blended with Parmesan cheese, heavy cream, and a touch of garlic powder, these savory sticks are rolled into a dough, chilled for easy shaping, and fried to perfection. Perfect for dipping into tangy ketchup, zesty garlic aioli, or classic sour cream, this easy-to-make recipe is a sure crowd-pleaser. With its rich, homemade flavor and beautifully crisp texture, Creamy Potato Sticks are the ultimate appetizer or snack that will leave everyone reaching for more!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 cup Parmesan cheese
- 0.5 cup All-purpose flour
- 2 tablespoons Cornstarch
- 0.25 cup Heavy cream
- 1 large Egg yolk
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 1 tablespoon Chopped parsley (optional)
Instructions
Peel the russet potatoes and dice them into small chunks for faster cooking.
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork.
Drain the potatoes and mash them until smooth. Ensure there are no lumps for a creamy texture.
In a mixing bowl, combine the mashed potatoes, Parmesan cheese, all-purpose flour, cornstarch, heavy cream, egg yolk, garlic powder, salt, and black pepper.
Mix thoroughly until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Transfer the potato dough onto a sheet of parchment paper. Roll the dough into a rectangular block about 1 inch thick.
Place the dough in the refrigerator to chill for 30-45 minutes. This helps firm it up for cutting and frying.
Once chilled, slice the dough into stick shapes approximately 3-4 inches long and 1/2 inch thick.
Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Fry the potato sticks in small batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown.
Remove the potato sticks from the oil and place them on a paper towel-lined plate to drain any excess oil.
Garnish with chopped parsley before serving, if desired.
Serve warm with your favorite dipping sauce, such as sour cream, ketchup, or garlic aioli.
Nutrition Facts
Calories |
5198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.9 g | 605% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4314 mg | 188% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 8.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1046 mg | 80% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4034 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
