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–+ servings

Baked Crispy Potato Sticks

These baked potato sticks are a healthier alternative to French fries, crispy on the outside and fluffy on the inside, perfect for snacks or side dishes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Potato Sticks
  • 600 g 3 medium potatoes Starchy varieties like Russet or Yukon Gold work best
  • Salt to taste Enhances flavor and crispiness
  • 1 teaspoon Garlic powder Adds aromatic depth
  • 100 g Mozzarella cheese, finely grated Melts perfectly into the dough
  • Hot peppers to taste Optional – adds heat; can substitute with chili flakes
  • 7 tablespoons Potato starch Helps achieve that perfect crunch
  • Fresh parsley, chopped, to taste Adds color and freshness
  • Parmesan cheese, grated, for topping Optional but highly recommended

Method
 

Preparation
  1. Peel and cut the potatoes into medium chunks. Place them in a large pot, cover with water, and add a pinch of salt. Boil until soft and tender—about 15–20 minutes.
  2. Drain well and mash the potatoes until smooth, making sure no lumps remain.
  3. Add the garlic powder, mozzarella, chopped parsley, salt, and any optional spices. Mix until everything is evenly combined, then sprinkle in the potato starch.
  4. On a lightly floured surface, roll out portions of dough into long, even sticks—about the size of thick French fries.
Baking
  1. Place the sticks on a parchment-lined baking tray. Brush lightly with olive oil (optional) and sprinkle with grated Parmesan.
  2. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Serving
  1. Once out of the oven, let them rest a few minutes. Sprinkle with extra parsley or chili flakes for color and serve hot.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 8gFat: 7gSodium: 210mgFiber: 3g

Notes

Tips: Use starchy potatoes, dry thoroughly after boiling, do not overcrowd the tray, and flip halfway for even browning. Add Parmesan near the end of baking so it melts properly.

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