Description
These Crispy Veggie Potato Sticks are thinly cut potatoes coated in a flavorful blend of spices, flour, breadcrumbs, and Parmesan cheese, then baked to golden perfection. Served with a rich, creamy cheddar cheese sauce, this snack or side dish combines crunchy textures with a smooth, cheesy dip, perfect for sharing or a comforting treat.
Ingredients
Scale
For the Potato Sticks:
- 4 large potatoes, peeled and cut into thin sticks
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
For the Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon Dijon mustard (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss potato sticks with seasonings: In a large bowl, toss the thinly cut potato sticks with olive oil, paprika, garlic powder, onion powder, salt, and pepper until they are evenly coated with the seasoning mixture.
- Coat with flour and breadcrumb mixture: Lightly dust the seasoned potato sticks with all-purpose flour, then coat them thoroughly with a mixture of breadcrumbs and grated Parmesan cheese to add crispiness and flavor.
- Arrange on baking sheet: Spread the coated potato sticks out in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow even baking.
- Bake until crispy: Place the baking sheet in the preheated oven and bake the potato sticks for 25 to 30 minutes, turning them halfway through the cooking time to ensure all sides become golden brown and crispy.
- Prepare the cheese sauce roux: While the potatoes bake, melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, whisking constantly to create a smooth roux without lumps.
- Incorporate milk and thicken sauce: Gradually whisk in the whole milk and continue stirring frequently until the sauce thickens, which should take about 3 to 5 minutes on medium heat.
- Add cheese and seasonings: Lower the heat to low, then stir in shredded cheddar cheese, salt, pepper, and optional Dijon mustard. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Serve: Remove the crispy potato sticks from the oven and serve them hot alongside the warm cheese sauce for dipping. Enjoy immediately for the best taste and texture.
Notes
- You can substitute Parmesan cheese with nutritional yeast for a vegetarian alternative.
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning, then dry thoroughly before coating.
- The Dijon mustard in the cheese sauce is optional but adds a nice tangy depth of flavor.
- Leftover cheese sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
