Golden and crispy on the outside, soft and cheesy on the inside, these potato cheese sticks are the perfect snack or appetizer. Made with mashed potatoes, Parmesan and mozzarella cheese, and a touch of seasoning, they’re deep-fried to perfection for a crunchy yet creamy bite. Sprinkle with chili powder for a spicy kick, or serve with ketchup for a classic dipping option. Best enjoyed hot and fresh!

Why You’ll Love This Recipe

The contrast in textures — a crispy golden crust with a warm, cheesy, tender interior — makes each bite satisfyingly rich and fun.
It takes everyday ingredients (potatoes, cheese, flour/starch) and transforms them into a snack-worthy treat that feels special.
The recipe is versatile: you can play with different cheeses or dipping sauces according to your taste.
It’s great for sharing or as an impressive party appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes (about 4 cups mashed after cooking)
½ cup glutinous rice flour (≈ 70 g)
¼ cup cornstarch (≈ 40 g)
¾ cup shredded cheese (lightly packed) (≈ 90 g; a mix of 50% Parmesan and 50% mozzarella used)
½ teaspoon salt
½ teaspoon ground black pepper
Oil for deep-frying (vegetable oil, canola oil, peanut oil or sunflower oil)
Chili pepper powder (optional, for sprinkling) or ketchup for dipping

Directions

Peel the 4 large potatoes. Cut them into evenly-sized chunks (~1-2 inches each).
Place the potato chunks in a medium pot and cover with cold water. You may optionally add about 1 tsp salt to the water.
Bring the water to a boil over medium-high heat, then reduce heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander.
Weigh out about 850 g of boiled potatoes (or measure approximately 4 cups of mashed potatoes). Transfer them to a large mixing bowl and mash with a potato masher or fork until smooth and lump-free.
While the mashed potatoes are still warm, add the glutinous rice flour, cornstarch, shredded cheese, salt, and pepper. Mix and knead thoroughly until you form a smooth dough.
Line a rectangular pan (for example 8″×6″) with plastic food wrap. Transfer the dough into the pan, press it evenly into a uniform layer, cover, and place in the freezer for 30 minutes to firm up.
Once firm, take the dough out of the freezer, turn it onto a cutting board, and carefully peel off the plastic wrap. Use a knife to cut the dough into 8 sticks, each about 1 inch × 1 inch × 6 inches. Optionally press lines onto the surface of each stick with the back of the knife to increase surface area for crisping.
Heat oil in a deep fryer or a large deep-pan to about 320 °F (160 °C). Fry the sticks for 5 minutes until slightly golden but not browned yet. Remove them and set aside on a cooling rack.
Raise the oil temperature to about 350 °F (175 °C). Fry the sticks again for 30 seconds to 1 minute, or until they turn golden brown and crispy.
Remove the fried sticks from the oil and place them on a cooling rack or on a plate lined with kitchen paper to drain excess oil.
Immediately sprinkle with salt and chili pepper powder (if using) or serve with ketchup for dipping. Serve hot.

Servings and timing

Makes 8 sticks (each approximately 1 inch × 1 inch × 6 inches).
Prep time: ~20 minutes
Cook time (including double-fry): ~10 minutes
Total time: ~30 minutes

Variations

Use a different cheese blend: swap in cheddar for extra sharpness, or use full mozzarella for extra stretchiness.
Roll each stick in panko breadcrumbs after cutting (before frying) to add extra crunch.
Season the exterior after frying with garlic powder, paprika, or herbs for different flavour profiles.
Serve with different dipping sauces: aioli, sriracha mayo, garlic ketchup, or a yogurt herb dip.
For a vegetarian but cheese-free version: omit the cheese altogether and increase the starch slightly; texture will differ, but you still get a crisp potato stick.

Storage/Reheating

These are best eaten immediately, while still hot and crunchy.
If you have leftovers, store them in an airtight container in the fridge for up to 1 day. The exterior will lose some crispiness in storage.
To reheat: Preheat your oven or air-fryer to about 375 °F (190 °C), spread the sticks in a single layer, and heat for 5-7 minutes until warmed through and crisped again. Avoid the microwave, as it tends to make these soggy.
For best texture, reheat just before serving rather than storing warm and reheating later.

FAQs

What type of potato is best for this recipe?

Starchy potatoes like russet or Idaho are ideal because they yield a fluffy, smooth mash. Avoid waxy varieties (like red or fingerling potatoes) as they can result in a denser or gummy texture.

Can I bake instead of deep-frying these sticks?

Yes, you can attempt baking or air-frying. However, the traditional double-fry method gives the best crispiness. If baking, brush with a little oil and bake at high heat (~425 °F / 220 °C) until golden and crisp on the outside.

What is glutinous rice flour and can I substitute it?

Glutinous rice flour is made from sticky rice (not wheat) and gives chewiness and binding power. You could try substituting with regular rice flour plus a touch more cornstarch, but texture will differ slightly.

Why is there a double-fry step and is it necessary?

The first fry at lower temperature cooks the interior and sets the shape; the second at higher temperature crisps the exterior rapidly without overcooking the inside. It gives the optimal contrast of textures.

Can I make these ahead of time for a party?

You can prepare the dough ahead of time and keep it chilled in the freezer or fridge until cutting and frying. But once fried, they are best eaten right away. If you want to serve later, consider frying just before guests arrive.

What cheeses work well for this recipe?

A mix of Parmesan and mozzarella was used in this recipe. Parmesan gives sharper flavour, mozzarella adds a stretchy, gooey texture. You could also try cheddar, gouda, or a blend depending on your taste.

Can I make these gluten-free?

Yes — the ingredients in this recipe (potatoes, glutinous rice flour, cornstarch) are gluten-free. Just ensure your cheese and other additives don’t contain hidden gluten. Use certified gluten-free if required.

How should I serve them?

Serve hot, straight from the fryer, sprinkled with a little salt and optional chilli powder. Offer dipping sauces such as ketchup, garlic aioli or spicy mayo on the side. They work well as a snack, appetizer or side.

Why might my sticks fall apart during frying?

Possible reasons: the dough was too wet (too much moisture), potatoes were under-cooked or not mashed well enough (lumps), the dough hadn’t been chilled/firmed up, or oil temperature was too low (making them soak up oil). Making sure you follow the chilling step and use a correct oil temperature helps.

Can I change the shape or size?

Absolutely. You can cut the dough into cubes, bite-sized pieces, or shorter sticks rather than long 6-inch sticks. Just adjust frying time accordingly to ensure they cook through and crisp up.

Conclusion

These potato cheese sticks offer a delightful twist on classic snack territory. With a crisp golden exterior giving way to a warm, cheesy interior, they’re sure to become a crowd-pleaser. Whether you’re serving them as an impressive appetizer or treating yourself to a savory snack, the combination of textures and flavors is irresistible. Enjoy making them fresh, and don’t hesitate to experiment with your favourite cheese blends or dipping sauces to put your own twist on this recipe.

Potato Cheese Sticks