Description
Crispy Veggie Potato Sticks baked to golden perfection and served with a rich, creamy homemade cheddar cheese sauce. This delightful snack combines the crunch of seasoned potato sticks coated with Parmesan and breadcrumbs with a smooth cheese dip, perfect for sharing or an indulgent 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 Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Potato Sticks: In a large bowl, toss the peeled and thinly cut potato sticks with olive oil, paprika, garlic powder, onion powder, salt, and pepper until they are evenly coated with the seasonings.
- Coat Potatoes: Lightly dust the seasoned potato sticks with all-purpose flour, then coat them thoroughly with a mixture of breadcrumbs and grated Parmesan cheese to ensure a crispy texture once baked.
- Arrange for Baking: Spread the coated potato sticks out in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow even cooking and crisping.
- Bake Potato Sticks: Bake in the preheated oven for 25–30 minutes, turning the sticks halfway through the cooking time to promote even browning, until they are golden brown and crispy.
- Make Cheese Sauce Roux: While the potatoes bake, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, forming a smooth roux which will thicken the sauce.
- Add Milk and Thicken: Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue cooking for about 3-5 minutes until the sauce thickens to a creamy consistency.
- Incorporate Cheese: Reduce the heat to low and add the shredded cheddar cheese, salt, pepper, and Dijon mustard (if using). Stir continuously until the cheese melts fully and the sauce is smooth and velvety.
- Serve: Once the potato sticks are baked to crispy perfection, remove them from the oven and serve immediately with the warm cheese sauce on the side for dipping.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before preparing.
- Use freshly grated Parmesan cheese for better flavor and melting properties.
- Dijon mustard in the cheese sauce adds subtle tang but can be omitted if preferred.
- To make this recipe gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Serve immediately for the best texture as the potato sticks may soften over time.
