Potato Cheese Sticks Recipe

These Potato Cheese Sticks are crispy, cheesy, and totally addictive. Made with mashed potatoes and melty cheese, then breaded and fried until golden, they’re the perfect party snack or appetizer. I love how they’re crunchy on the outside and gooey in the center—they never last long when I put them out.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a fun and irresistible finger food. It’s a great way to use up leftover mashed potatoes, and I can shape them ahead of time to fry later. Whether I’m serving them as a side, snack, or appetizer, they always get rave reviews and empty plates.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes (cold or room temperature)

• Shredded mozzarella or cheddar cheese

• Salt and pepper

• Garlic powder (optional)

• Chopped parsley or green onions (optional)

• All-purpose flour

• Eggs

• Breadcrumbs (plain or seasoned)

• Oil for frying

Directions

1. I mix mashed potatoes, shredded cheese, salt, pepper, and any optional seasonings or herbs until well combined.

2. I shape the mixture into stick-shaped logs, about 3 inches long and ½ inch thick.

3. I set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs in a third.

4. I coat each potato stick in flour, dip it in the egg, and roll it in breadcrumbs, pressing gently so the coating sticks well.

5. I place the breaded sticks on a tray and chill them in the fridge for at least 30 minutes to firm up.

6. I heat oil in a frying pan or deep fryer to 350°F (175°C) and fry the sticks in batches until golden brown and crispy—about 2–3 minutes per side.

7. I drain them on paper towels and serve warm with ketchup, ranch, or a spicy dipping sauce.

Servings and timing

This recipe makes about 20 potato cheese sticks and serves 4–6 people. It takes 20 minutes to prep, 30 minutes to chill, and 10 minutes to fry, so I usually plan for about 1 hour total.

Variations

• I sometimes add chopped cooked bacon for a smoky flavor.

• For a spicy kick, I mix in chili flakes or chopped jalapeños.

• I use panko breadcrumbs for extra crunch or add grated Parmesan to the coating.

• I’ve also baked them at 425°F (220°C) for 20 minutes, flipping halfway through for a healthier option.

• For a gluten-free version, I use gluten-free flour and breadcrumbs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in a 375°F (190°C) oven for 8–10 minutes or air fry them for 5–6 minutes to restore crispiness. I avoid microwaving, as it makes the coating soft.

FAQs

Can I use instant mashed potatoes?

Yes, I’ve used prepared instant mashed potatoes with great results—just make sure they’re firm, not too runny.

Can I freeze potato cheese sticks?

Definitely. I freeze them after breading (before frying), then fry or bake from frozen—just add a couple of extra minutes to the cook time.

What cheese works best?

Mozzarella gives that stretchy, gooey center I love, but I also mix in cheddar or pepper jack for extra flavor.

Can I make these ahead of time?

Yes, I shape and bread them, then refrigerate or freeze until I’m ready to fry. They hold up great.

How do I stop them from falling apart?

I chill them well before frying, and I make sure the mashed potatoes are thick and not too soft.

Conclusion

These Potato Cheese Sticks are everything I want in a savory snack—crispy, cheesy, and super satisfying. Whether I’m using up leftovers or making a batch from scratch, they’re a guaranteed crowd-pleaser. Perfect for dipping, sharing, or sneaking straight from the tray!