Potato Cheese Sticks

7 mins
Serves 1
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Directions

  1. 1Peel and cut two yellow potatoes into chunks.
  2. 2Peel and cut two yellow potatoes into chunks.
  3. 3Peel and cut two yellow potatoes into chunks.
  4. 4Boil potatoes in salted water for 15-18 minutes until tender enough for a chopstick to slide through.
  5. 5Boil potatoes in salted water for 15-18 minutes until tender enough for a chopstick to slide through.
  6. 6Boil potatoes in salted water for 15-18 minutes until tender enough for a chopstick to slide through.
  7. 7Strain the potatoes, using a spatula to help push it through a strainer.
  8. 8Strain the potatoes, using a spatula to help push it through a strainer.
  9. 9Strain the potatoes, using a spatula to help push it through a strainer.
  10. 10Grate 1 cup of cheddar cheese using the grater with smaller holes.
  11. 11Grate 1 cup of cheddar cheese using the grater with smaller holes.
  12. 12Grate 1 cup of cheddar cheese using the grater with smaller holes.
  13. 13Add the cheese to the mashed potatoes.
  14. 14Add the cheese to the mashed potatoes.
  15. 15Add the cheese to the mashed potatoes.
  16. 16Add 2 thirds of a cup of cornstarch or potato starch to the bowl.
  17. 17Add 2 thirds of a cup of cornstarch or potato starch to the bowl.
  18. 18Add 2 thirds of a cup of cornstarch or potato starch to the bowl.
  19. 19Mix all ingredients until well combined.
  20. 20Mix all ingredients until well combined.
  21. 21Mix all ingredients until well combined.
  22. 22Divide the dough in half and place each half in a separate sandwich bag.
  23. 23Divide the dough in half and place each half in a separate sandwich bag.
  24. 24Divide the dough in half and place each half in a separate sandwich bag.
  25. 25Flatten the dough in the bags using a rolling pin until it fills the entire bag.
  26. 26Flatten the dough in the bags using a rolling pin until it fills the entire bag.
  27. 27Flatten the dough in the bags using a rolling pin until it fills the entire bag.
  28. 28Freeze for 20 minutes.
  29. 29Freeze for 20 minutes.
  30. 30Freeze for 20 minutes.
  31. 31Cut the frozen dough into 12 sticks per bag.
  32. 32Cut the frozen dough into 12 sticks per bag.
  33. 33Cut the frozen dough into 12 sticks per bag.
  34. 34Freeze for another 20 minutes.
  35. 35Freeze for another 20 minutes.
  36. 36Freeze for another 20 minutes.
  37. 37Heat vegetable oil to 350 Fahrenheit.
  38. 38Heat vegetable oil to 350 Fahrenheit.
  39. 39Heat vegetable oil to 350 Fahrenheit.
  40. 40Fry potato sticks in batches for 3-4 minutes until golden brown and crispy.
  41. 41Fry potato sticks in batches for 3-4 minutes until golden brown and crispy.
  42. 42Fry potato sticks in batches for 3-4 minutes until golden brown and crispy.
  43. 43Serve with ketchup.
  44. 44Serve with ketchup.
  45. 45Serve with ketchup.

Ingredients

  • 2 yellow potatoes
  • 2 yellow potatoes
  • 2 yellow potatoes
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 2 thirds of a cup corn starch
  • 2 thirds of a cup corn starch
  • 2 thirds of a cup corn starch
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 ketchup
  • 1 ketchup
  • 1 ketchup

Equipment

knifepotato peelerpotstrainerspatulagraterrolling pinsandwich bagsfrying pan