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Potato Sticks
Serves 2
(simply multiply the ingredients for more people)

Qty Size Ingredient
1 ea Russet Potato
25% Cheese*
25% Corn Starch
¼ tsp Kosher Salt

Preheat an oven to 350º.

Peel, quarter lengthwise and then quarter widthwise and boil (full rolling boil BEFORE dropping potatoes) the potatoes until just soft (7-8 minutes).

Rice the potatoes, or press through a strainer, into a large bowl.  Add rest of ingredients and mix thoroughly.

Fill a plastic baggie (sandwich bag for one potato, freezer bag for multiple potatoes) with the mixture to ¼" thick and roll firm and flat with a rolling pin.  Place in freezer for at least two (2) hours, up to over night, to insure the mixture has congealed and set firm.

Heat a deep frier or at least an inch of oil in a fry pan to 350º.

Once the oil is up to temperature and ready to go, split open the plastic bag and slice "frozen" mixture into long, square "french fries".  Handle with care so as to not break them if you can help it.  Fry 3-5 "fries" at a time so as not to drop the temp of the oil too far.  Try to maintain temp as close to 350º as you can.

Serve hot!

* Cheese: Take the weight of the potatoes (once peeled) and multiply by .25 to determine how much cheese (and corn starch) to use.  A low moisture, white, easy melt cheese works best.  Such as Monterey Jack, HMLM Mozzarella, Mild White Cheddar, Swiss, quality Parmigiano Reggiano, etc.

** Seasoning:  Any seasonings should follow the cheese you select.  Maybe oregano and/or sweet basil to go with Parmigiano Reggiano.  Thyme and fennel with Mozzarella.  Celery seeds and cumin with the white cheddar.  And so on.  It's really up to you.


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