Potato Cheese Crunchy Sticks (Print Version)
# Ingredients:
→ Potato Cheese Dough
01 -
Yellow potatoes, skinned and diced (roughly 500g medium ones)
02 -
Grated sharp cheddar, fresh off the block (1 cup, 100g)
03 -
Cornstarch (⅔ cup, 100g)
→ For Deep Frying
04 -
Oil for frying - canola, vegetable, or peanut works (1 litre)
# Instructions:
01 -
Skin your potatoes and chop them into small chunks. Toss them in heavily salted water and let them cook for 15-20 minutes until soft enough to squish.
02 -
Take the hot potatoes and press them through a strainer for the best smoothness. You can mash them with a fork if that's what you've got handy.
03 -
Combine your hot potato mush with the grated cheddar and cornstarch. Work it all together until everything looks the same throughout.
04 -
Cut the dough in two equal parts and place each in a sandwich bag. Flatten them out to fill the bags completely, then stick them in the freezer for 20 minutes to set.
05 -
Pull out your cold dough, open up the bags, and slice each chunk into 12 even sticks on a cutting board. Pop them back in the freezer for another 20 minutes.
06 -
Get your oil hot in a big pot - around 350°F (180°C). Drop in small batches of sticks for 3-4 minutes until they turn golden and crispy. Don't crowd the pot or they'll stick.
# Notes:
01 -
Fry just a few at a time to keep them from clumping together
02 -
You'll end up with exactly 24 crunchy sticks