If you’re anything like me, there are moments when you just need something crispy and salty—but without all the guilt (or the cleanup!) that comes with deep frying. That’s exactly why I love these Baked Crispy Potato Sticks. They’re golden on the outside, soft and fluffy on the inside, and so flavorful that you won’t miss the fryer one bit.
The secret? A clever mix of potato starch, mozzarella, and Parmesan that bakes into a crisp, cheesy coating. And because they’re baked, you can enjoy them as a snack, appetizer, or side dish any night of the week without feeling weighed down.
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Why You’ll Love These Potato Sticks
- Crispy Without Frying – Oven-baked perfection every time.
- Cheesy Goodness – Mozzarella inside, Parmesan on top.
- Endlessly Snackable – Serve hot from the oven or pack in lunchboxes.
- Simple Ingredients – All pantry staples you probably already have.
What They Taste Like
Imagine the best part of a french fry—the crispy, salty edges—but with a tender, melt-in-your-mouth middle. The mozzarella adds a subtle, creamy chew, while Parmesan gives that irresistible savory kick. The garlic powder and a hint of chili heat round everything out.
Ingredients You’ll Need
- 3 medium potatoes (about 600 g)
- Salt, to taste
- 1 teaspoon garlic powder
- 100 g finely grated mozzarella cheese
- Hot peppers to taste (or substitute with chili powder or flakes)
- 7 tablespoons potato starch (or cornstarch as a substitute)
- Chopped fresh parsley, to taste
- Grated Parmesan cheese, for topping
Tools You’ll Need
- Large pot for boiling
- Potato masher or fork
- Large mixing bowl
- Baking sheet lined with parchment paper
Step-by-Step Instructions
Step 1: Prep the Potatoes
Peel potatoes and cut into medium chunks. Place in a pot, cover with water, add salt, and boil until very soft—fork-tender and easy to mash.
Step 2: Drain & Mash
Drain thoroughly (removing as much water as possible). Mash until smooth, with no lumps.
Step 3: Season & Mix
Add garlic powder, hot peppers (or chili), mozzarella cheese, parsley, and potato starch. Mix until well combined.
Step 4: Shape the Sticks
On a lightly floured surface, roll the mixture into a rectangle about 1/2 inch thick. Cut into sticks or rectangles.
Step 5: Bake to Crispy Perfection
Place sticks on a parchment-lined baking sheet. Sprinkle with Parmesan. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden brown on all sides.
Serving Suggestions
- Serve with marinara sauce for dipping.
- Pair with a fresh salad for a lighter meal.
- Make it a party platter with multiple dipping sauces—garlic aioli, ranch, or spicy mayo.
Tips & Variations
- Swap mozzarella for cheddar or pepper jack for a different flavor profile.
- Add smoked paprika for a smoky depth.
- For extra crunch, brush lightly with olive oil before baking.
Storage & Reheating
- Fridge – Store in an airtight container for up to 3 days.
- Reheat – Pop them back in the oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes—potato starch and cornstarch are naturally gluten-free.
Q: Can I prep them ahead?
A: Yes—shape the sticks, refrigerate, and bake right before serving.
Q: Do they freeze well?
A: Yes—freeze shaped (unbaked) sticks on a tray, then store in a bag. Bake straight from frozen, adding a few extra minutes.
Conclusion
These Baked Crispy Potato Sticks are proof that healthier comfort food can still be crave-worthy. They’re quick to make, easy to customize, and absolutely addictive. Perfect for busy weeknights, movie snacks, or whenever the fry craving strikes.
If you loved this, try:
- Oven-Baked Zucchini Fries
- Cheesy Cauliflower Tots
- Garlic Parmesan Potato Wedges
Share the Crunch!
If you bake these, tag me on Instagram or pin your photos on Pinterest—I’d love to see your creations.
Nutritional Information (per serving, based on 6 servings)
Approx. 180 calories, 6g fat, 5g protein, 26g carbs.
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