Crispy, golden, and irresistibly delicious, these Potato Sticks/Fingers are made with simple pantry ingredients and mashed potatoes for a snack that is both comforting and satisfying. I love how they turn perfectly crunchy on the outside while staying soft and flavorful inside. Whether I serve them as an afternoon snack, a lunch box treat, or a party appetizer, they always disappear quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 small to medium boiled potatoes (290g)
Salt to taste
Pinch of pepper
2 tablespoons chopped coriander
1 tablespoon cornflour
1 tablespoon rice flour
Oil for deep frying
Directions
I boil the potatoes until tender, then mash them thoroughly until completely smooth and free of lumps.
I add the salt, pepper, chopped coriander, cornflour, and rice flour to the mashed potatoes.
Then I mix everything together until a smooth dough-like mixture forms.
I transfer the mixture into a piping bag and pipe long sticks onto a sheet of parchment paper.
I place the sticks in the freezer for about 30 minutes or until slightly firm.
Next I heat oil in a wide pan over medium-high heat.
I carefully deep fry the potato sticks until they become golden brown and crispy.
Then I remove them from the oil and place them on a cooling rack to maintain their crisp texture.
I serve them hot with ketchup or my favorite dipping sauce.
Servings and timing
Servings: 3 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 180 kcal per serving
Variations
I sometimes add finely chopped green chilies for extra heat.
I like mixing grated cheese into the potato mixture for a richer flavor.
Occasionally I replace coriander with parsley or chives for a different herbal note.
I add garlic powder or onion powder when I want a more savory taste.
I enjoy coating the sticks lightly in breadcrumbs before frying for extra crunch.
Storage/Reheating
I store leftover potato sticks in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze the uncooked sticks on a tray and then transfer them to a freezer-safe bag for up to 2 months.
To reheat, I place them in a preheated oven at 190°C (375°F) for 5–8 minutes or in an air fryer for 3–5 minutes until crispy again. I avoid microwaving them because it can make them soft instead of crisp.
FAQs
Can I make these potato sticks ahead of time?
Yes, I often prepare and freeze the shaped sticks in advance. They can be fried directly from frozen when needed.
Why do my potato sticks break while frying?
I find that overly soft potatoes or insufficient binding ingredients can cause breakage. Making sure the mixture is smooth and properly chilled helps prevent this issue.
Can I air fry these potato sticks?
Yes, I can air fry them at 200°C (400°F) for about 10–12 minutes, turning them halfway through cooking for even crispness.
What dipping sauces pair well with these potato sticks?
I enjoy serving them with ketchup, garlic mayo, spicy chili sauce, ranch dressing, or a creamy yogurt dip.
Can I use different types of potatoes?
Yes, I usually get the best results with starchy potatoes because they mash smoothly and create a light, fluffy interior.
Conclusion
These Potato Sticks/Fingers are a simple yet delicious snack that delivers a satisfying crunch with every bite. I love how easy they are to prepare using basic ingredients, and their versatility makes them perfect for everything from lunch boxes to party platters. Once I try them fresh and crispy from the fryer, they quickly become a favorite recipe to make again and again.
📖 Recipe:
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Potato Sticks (Fingers)
- Total Time: 25 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
Crispy and golden on the outside with a soft, flavorful center, these Potato Sticks/Fingers make a delicious snack or appetizer. Made with mashed potatoes and simple pantry ingredients, they are easy to prepare and perfect with your favorite dipping sauce.
Ingredients
3 small to medium boiled potatoes (290g)
Salt to taste
Pinch of pepper
2 tablespoons chopped coriander
1 tablespoon cornflour
1 tablespoon rice flour
Oil for deep frying
Instructions
- Boil the potatoes until tender, then mash thoroughly until completely smooth and free of lumps.
- Add the salt, pepper, chopped coriander, cornflour, and rice flour to the mashed potatoes.
- Mix until a smooth dough-like mixture forms.
- Transfer the mixture into a piping bag and pipe long sticks onto a sheet of parchment paper.
- Place the sticks in the freezer for about 30 minutes or until slightly firm.
- Heat oil in a wide pan over medium-high heat.
- Carefully deep fry the potato sticks until golden brown and crispy.
- Remove from the oil and place on a cooling rack to maintain crispness.
- Serve hot with ketchup or your favorite dipping sauce.
Notes
Add finely chopped green chilies for extra heat.
Mix in grated cheese for a richer flavor.
Substitute coriander with parsley or chives if desired.
Add garlic powder or onion powder for a more savory taste.
For extra crunch, lightly coat the sticks in breadcrumbs before frying.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze uncooked sticks for up to 2 months and fry directly from frozen.
Reheat in a 190°C (375°F) oven for 5–8 minutes or in an air fryer for 3–5 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep Fry
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
