Potato Cheese Sticks

75 mins
Serves 5
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Directions

  1. 1Peel and cut a giant russet potato into four equal pieces.
  2. 2Peel and cut a giant russet potato into four equal pieces.
  3. 3Peel and cut a giant russet potato into four equal pieces.
  4. 4Boil the potato pieces in a pot with water on high heat until boiling, then reduce heat to medium-low.
  5. 5Boil the potato pieces in a pot with water on high heat until boiling, then reduce heat to medium-low.
  6. 6Boil the potato pieces in a pot with water on high heat until boiling, then reduce heat to medium-low.
  7. 7Add salt to the boiling water and cook until a fork can easily pierce the potato pieces (around 10-12 mins).
  8. 8Add salt to the boiling water and cook until a fork can easily pierce the potato pieces (around 10-12 mins).
  9. 9Add salt to the boiling water and cook until a fork can easily pierce the potato pieces (around 10-12 mins).
  10. 10Drain the water and mash the potatoes using a fork or potato ricer.
  11. 11Drain the water and mash the potatoes using a fork or potato ricer.
  12. 12Drain the water and mash the potatoes using a fork or potato ricer.
  13. 13Add mozzarella cheese, corn starch, salt, garlic powder, onion powder and paprika.
  14. 14Add mozzarella cheese, corn starch, salt, garlic powder, onion powder and paprika.
  15. 15Add mozzarella cheese, corn starch, salt, garlic powder, onion powder and paprika.
  16. 16Mix the ingredients until you get a consistent texture, and place the mixture in a ziploc bag.
  17. 17Mix the ingredients until you get a consistent texture, and place the mixture in a ziploc bag.
  18. 18Mix the ingredients until you get a consistent texture, and place the mixture in a ziploc bag.
  19. 19Flatten the mixture with a rolling pin to an even thickness of about 1 inch.
  20. 20Flatten the mixture with a rolling pin to an even thickness of about 1 inch.
  21. 21Flatten the mixture with a rolling pin to an even thickness of about 1 inch.
  22. 22Freeze the mixture for at least an hour.
  23. 23Freeze the mixture for at least an hour.
  24. 24Freeze the mixture for at least an hour.
  25. 25Cut the frozen mixture into strips.
  26. 26Cut the frozen mixture into strips.
  27. 27Cut the frozen mixture into strips.
  28. 28Heat vegetable oil in a frying pan over medium-high heat.
  29. 29Heat vegetable oil in a frying pan over medium-high heat.
  30. 30Heat vegetable oil in a frying pan over medium-high heat.
  31. 31Fry the potato strips until golden brown, turning to ensure even cooking.
  32. 32Fry the potato strips until golden brown, turning to ensure even cooking.
  33. 33Fry the potato strips until golden brown, turning to ensure even cooking.
  34. 34Place the fried strips on paper towels to absorb excess oil, and sprinkle with salt.
  35. 35Place the fried strips on paper towels to absorb excess oil, and sprinkle with salt.
  36. 36Place the fried strips on paper towels to absorb excess oil, and sprinkle with salt.
  37. 37Serve immediately.
  38. 38Serve immediately.
  39. 39Serve immediately.
  40. 40Strain the used oil through a sieve for future use.
  41. 41Strain the used oil through a sieve for future use.
  42. 42Strain the used oil through a sieve for future use.

Ingredients

  • 1 giant russet potato
  • 1 giant russet potato
  • 1 giant russet potato
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 handful mozzarella cheese
  • 1 handful mozzarella cheese
  • 1 handful mozzarella cheese
  • 1 6th cup corn starch
  • 1 6th cup corn starch
  • 1 6th cup corn starch
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 vegetable oil
  • 1 vegetable oil
  • 1 vegetable oil

Equipment

knifepotforkpotato ricerrolling pinziploc bagfrying panpaper towelssievefunnel