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Make ahead: Freeze unfried breaded sticks on a tray, then transfer to a zip bag. Fry from frozen at 340°F (170°C) for 4–5 minutes. No thawing needed.
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No mozzarella? Use provolone or fontina. Avoid pre-shredded bags (anti-caking agents prevent melting).
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Potato swap: Sweet potatoes work, but reduce salt and add a pinch of nutmeg.
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Why no flour in the dough? Relying solely on potato starch keeps the inside light. Adding flour makes them gummy.
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Storage: Cooked sticks do not reheat well in a microwave (they become soggy). Re-crisp in an air fryer at 375°F for 3 minutes.
Nutrition (Per Stick – Fried Method, 1 stick = ~30g)
| Nutrient | Amount |
|---|---|
| Calories | 93 |
| Total Fat | 5.2g |
| – Saturated Fat | 2.1g |
| Cholesterol | 28mg |
| Sodium | 158mg |
| Total Carbohydrates | 8.4g |
| – Dietary Fiber | 0.6g |
| – Sugars | 0.5g |
| Protein | 4.1g |
| Calcium | 85mg (7% DV) |
| Iron | 0.5mg (3% DV) |
| Potassium | 112mg |
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*Nutrition calculated using USDA data for russet potato, full-fat cheeses, panko, one egg for breading, and 1 tbsp absorbed frying oil per serving. Baking reduces fat by ~40%: approximately 68 calories, 2g fat per stick.*
Recipe Card Summary (for your website schema)
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Name: Potato Cheese Sticks
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Prep Time: 20 min
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Cook Time: 15 min
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Total Time: 65 min
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Intensity: Medium
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Yield: 22 sticks
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Cuisine: American / Snack
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Dietary: Vegetarian
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