I can still smell the potatoes roasting and hear the soft clink of spoons in the bowl. In my kitchen, small rituals like that mean family is on the way. Potato sticks with cheese are the kind of snack that turns the house into a warm, busy place.
This recipe has been around my table for years. It is simple, forgiving, and quick. Kids crowd the counter while we roll little sticks. We laugh, taste, and pass plates back and forth. If you want a cozy, time-saving dish that feeds a crowd, this one will become a favorite. For more quick family ideas, I often pair it with recipes from my list of easy Trader Joe’s recipes when I need a fast weeknight plan.
Why this works
This recipe shines because it uses simple ingredients that come together quickly. You do not need fancy equipment. The texture balances soft interior and a crisp exterior. That contrast makes each bite satisfying.
It also saves time. You can boil potatoes while tidying the kitchen. Once the mixture is formed, shaping and frying goes fast. That makes it ideal for school nights or weekend snack prep.
The whole family can help. Kids can shape sticks while adults handle the hot oil. It becomes a shared task and a memory maker. If you want brighter beverage options alongside, consider these cleansing ideas from my juice fast recipes when you want a fresh drink to balance the richness.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
I like to think of this step as the heart of the recipe. The boiled potatoes, the melted cheese, and the corn starch combine into a dough that is forgiving. You will feel the warmth of the mix as you roll each stick. The frying step seals everything with a golden crust.
I recommend prepping a tray lined with paper towels for draining. Have a plate ready for serving. The flow is key: boil, mash, mix, shape, fry, and enjoy. For a classic dessert to serve later, our family sometimes follows this with a warm slice of apple pie a la mode and a scoop of vanilla.
Ingredients
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2 batatas grandes
Lily’s tip: Choose starchy potatoes like russets. They mash fluffy and hold shape better. If you prefer a moister interior, use a waxy potato. Two large potatoes usually weigh about 1.5 to 2 pounds total. -
1/2 colher de sal
Lily’s tip: Start with this amount and taste the mash. You can always add a pinch more. If you use salted butter elsewhere, reduce salt a little. For US cooks, this reads roughly 1/2 teaspoon of salt. -
1 colher de chá de alho em pó
Lily’s tip: Garlic powder gives consistent flavor without moisture. Fresh garlic is fine if you love a stronger taste. One teaspoon equals about 1 teaspoon in US measures. -
Salsinha a gosto
Lily’s tip: Fresh parsley adds color and brightness. Chop it fine and fold it in at the end. You can replace with cilantro for a different herbal note. -
100g de mussarela
Lily’s tip: Use low-moisture mozzarella if you can. Fresh mozzarella has more water and can make the mixture sticky. 100 grams equals about 3.5 ounces, or roughly 1 packed cup shredded. -
5 colheres de amido de milho
Lily’s tip: This is corn starch. It helps bind and crisp the outside. Five tablespoons work well for the given potato amount. If your mixture feels too wet, add an extra tablespoon.
These ingredients form a simple, reliable mix. I always keep mozzarella and corn starch on hand. They rescue many quick snacks.
Directions
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Cozinhe as batatas até ficarem macias.
Encouragement: Boil gently so the potatoes cook through without falling apart. Test with a fork. If the fork slides in, you are ready. Save a little potato water if you want to thin the mix later. -
Amasse as batatas e misture com o sal, alho em pó, salsinha, mussarela e amido de milho.
Encouragement: Mash while warm for the smoothest texture. Work in the cheese and corn starch slowly. If the mixture feels dry, add a teaspoon of milk. If it feels too sticky, add a little more corn starch. -
Molde a mistura em palitinhos.
Encouragement: Wet your hands slightly to prevent sticking. Make sticks about 3 inches long and 1/2 inch thick. Kids can help with this step. If you want uniform shapes, use a small cookie cutter or rolling guide. -
Frite em óleo quente até dourar.
Encouragement: Heat oil to about 350°F. Fry in small batches so the temperature stays steady. They take only a few minutes per batch. Turn once so all sides become golden and crispy. -
Sirva quente e aproveite!
Encouragement: Serve right away for the best texture. Offer dipping sauces on the side. Watch smiles spread. This dish disappears fast at my table.
I like to plate them on a large platter and let everyone reach in. It keeps the moment casual and warm.
Serving
Serve these potato sticks family-style on a large board or platter. Offer a trio of sauces. My family loves ketchup, garlic mayo, and a simple yogurt herb dip. A small bowl of sliced pickles adds a bright contrast.
Arrange sticks so everyone can grab easily. Place napkins and small plates nearby. These also pair well with a simple salad or steamed vegetables for a fuller meal.
For parties, keep extra sticks in a warm oven at 200°F on a baking sheet. This keeps them crisp without drying them out too fast. Replenish the platter as needed to keep the kitchen lively.
Storage
Cool the sticks completely before storing. Place them in an airtight container with a paper towel to absorb extra moisture.
Fridge: Store for up to 3 days. Reheat in a 375°F oven on a baking sheet for about 10 minutes to regain crispness. Avoid microwaving unless you do not mind a softer texture.
Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Fry or bake from frozen. If you choose to bake, brush lightly with oil and bake at 400°F for 12 to 15 minutes.
Leftovers make great lunch box additions. Pack with a small dipping container and a fresh side salad.
Kitchen Notes
- Use a ricer or fine masher for the smoothest interior.
- Keep oil at a steady 350°F for even color.
- If the mixture is sticky, chill it 15 minutes before shaping.
- For less frying, bake at 400°F until golden, flipping halfway.
- Double the batch and freeze shaped sticks for quick future frying.
These shortcuts save time without losing flavor. I use them on busy school nights.
Variations
- For picky eaters: Leave out the parsley and use plain mozzarella. Serve with ketchup and they will be happy.
- For gluten-free diets: The recipe is naturally gluten-free if your corn starch is certified gluten-free. Always check labels.
- For lower-fat option: Bake instead of fry and spray sticks lightly with oil. They will be less oily but still tasty.
- Add-ins: Fold in a tablespoon of grated Parmesan or a pinch of smoked paprika for an adult twist.
- Vegan option: Replace mozzarella with a firm vegan cheese and check that your corn starch and seasonings are vegan-friendly.
These tweaks help this snack fit many tastes and diets.
FAQ
Can I skip frying and bake these instead?
Yes. Baking works well. Place sticks on a lightly oiled baking sheet. Bake at 400°F for 18 to 22 minutes, turning once. They will be a little less crisp than fried but still satisfying.
How do I prevent sticks from falling apart while frying?
Make sure the potatoes are well mashed and not too wet. The corn starch binds the mix. Chill the shaped sticks for 10 to 15 minutes before frying if they feel loose.
Can I make these ahead for a party?
Yes. Shape them, freeze on a tray, then store in a bag. Fry or bake from frozen as guests arrive. This keeps your prep calm and the food fresh.
What dipping sauces work best?
Ketchup, garlic mayo, ranch, and spicy ketchup are family favorites. A yogurt herb dip is lighter and complements the richness well.
Are there substitutes for mozzarella?
Yes. Cheddar, Monterey Jack, or a mild white cheese work. Keep in mind some cheeses have more moisture. If the mix gets too wet, add a little more corn starch.
Kitchen credentials and final tips
I have cooked in small home kitchens for years and taught neighbors to make these with kids by their side. I test each step so you can trust the timing and techniques. The recipe is forgiving, and it scales well. Keep notes on what your family likes and adjust the mix the next time.
Conclusion
I hope this recipe brings warmth and easy smiles to your family table. If you want a similar Brazilian-style version for inspiration, I like the clear instructions in the Palitinho De Batata Com Queijo Receita por Vinicius Silva – Cookpad post. For another take on crispy potato sticks, check the helpful guide at Palitos crocantes de batata cozida – Amando Cozinhar.
Thank you for cooking with me. May your kitchen be full of good smells, gentle laughter, and plates that come back empty.
Potato Sticks with Cheese
Ingredients
Main Ingredients
- 2 large batatas grandes Choose starchy potatoes like russets for the best texture.
- 0.5 teaspoon sal Start with this amount; adjust to taste.
- 1 teaspoon alho em pó Garlic powder provides consistent flavor.
- to taste salsinha Fresh parsley adds color and brightness.
- 100 grams mussarela Use low-moisture mozzarella to avoid sticky mixture.
- 5 tablespoons amido de milho This corn starch helps bind and crisp the outside.
Instructions
Preparation
- Cozinhe as batatas até ficarem macias. Boil gently until the potatoes are tender, ensuring they don't fall apart.
- Amasse as batatas e misture com o sal, alho em pó, salsinha, mussarela e amido de milho. Mash while warm and incorporate all ingredients together.
- Molde a mistura em palitinhos. Shape the mixture into sticks roughly 3 inches long and 1/2 inch thick.
Cooking
- Frite em óleo quente até dourar. Heat oil to about 350°F and fry the sticks in small batches for a few minutes until golden brown.
- Sirva quente e aproveite! Serve immediately with your favorite dipping sauces.