The first time I pulled a tray of these Crispy Potato Cheese Sticks from my oven, my kitchen filled with the most incredible aroma—a savory blend of toasty potato, melted cheese, and a hint of green onion. I was looking for a fun, comforting snack that felt special but wasn’t fussy, and this recipe delivered. It’s the perfect marriage of crispy hash brown exterior and a gooey, cheesy heart. I love how it turns simple, humble ingredients into something that feels like a celebration. You’re going to love making (and devouring) these as much as I do.
Ingredients
- 3 russet potatoes
- 1/4 cup green onions
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Cooking spray or olive oil
Let’s talk ingredients for a second. Using russet potatoes is non-negotiable here; their high starch content is what gives us that perfect, crispy-on-the-outside texture. I’ve tried with Yukon Golds and it just doesn’t work the same. For the cheese, I strongly recommend shredding a block of cheddar yourself. Pre-shredded cheese contains anti-caking agents that can make the melt less smooth. That block of Parmesan you grate fresh? It makes a huge difference in flavor depth. And don’t even think about skipping the sour cream—it’s the secret weapon that adds tang and keeps the inside tender.
Equipment Needed
- Box grater or food processor with shredding disk
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula
Your equipment can make or break this process. I’ve tried using a food processor and a box grater, and while the processor is faster, I actually prefer the control of the box grater—it gives you more consistent shreds. The kitchen towel is your best friend for wringing out the potato moisture; I learned the hard way that skipping this step leads to soggy sticks. A silicone baking mat is my top choice for easy release and clean-up, but parchment paper works almost as well. Just don’t bake directly on the sheet, as the cheese will stick terribly.
Step-by-Step Instructions
First, we tackle the potatoes. Peel and grate them using the large holes of your grater. This is the arm workout part! Immediately transfer the mound of shreds to the center of a clean kitchen towel, gather the corners, and twist and squeeze over the sink with all your might. You’ll be shocked at how much liquid comes out. I cannot overstate this: squeeze until no more droplets appear. This is the single most important step for achieving maximum crispiness. Toss the dry shreds into your large bowl with the chopped green onions, both cheeses, egg, sour cream, and all your seasonings.
Now, use your hands to mix everything together thoroughly. You want every strand of potato coated in the cheesy, creamy mixture. It will feel a bit wet but should hold together when pinched. On your prepared baking sheet, take handfuls of the mixture and shape them into tight, compact sticks, about 3 inches long and 3/4-inch thick. Leave about an inch of space between each one. I like to press them firmly as I form them—this prevents them from crumbling later. Lightly spray or brush the tops with a bit of oil; this helps them get golden and crispy.
Pop the tray into a preheated 400°F (200°C) oven. Here’s a timing tip I learned from experience: set your timer for 15 minutes, but don’t walk away. At that mark, carefully flip each stick with a spatula. They should release easily if you gave them enough squeeze and used parchment. This flip is crucial for even browning on all sides. Bake for another 10-15 minutes, until they are deeply golden brown and crisp all over. Let them cool on the sheet for just 5 minutes—this lets them set—then serve immediately. The sound when you bite into one is pure magic.(See the next page below to continue…)