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Garlic Parmesan Potato Cheese Sticks

This Garlic Parmesan Potato Cheese Sticks recipe is a tasty treat that is jam packed with the perfect blend of potato cheesy goodness!
Prep Time1 hour
Cook Time15 minutes
Chill Time1 hour
Servings: 4

Ingredients

Garlic Mashed Potatoes

  • 1 pound 454g russet potatoes, peeled and chopped into chunks, potatoes weighed after it was peeled
  • 12 fresh finely minced garlic cloves
  • 2 tablespoons unsalted butter
  • 1/4 cup parmesan cheese, freshly grated
  • 1 1/2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon fine kosher salt, adjust to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground white pepper

Breadcrumb Coating and Filling

  • 1 3/4 cups Japanese style panko or regular panko breadcrumbs
  • 1/3 cup all purpose flour
  • 3 tablespoons parmesan cheese, freshly grated
  • 2 large eggs
  • 6 tablespoons filtered water
  • 1/2 teaspoon fine kosher salt, adjust to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 8 2 1/2 inch mozzarella cheese sticks (10 ounces)

Frying and Serving 

  • 2 to 3 cups neutral flavored oil i.e. avocado or vegetable oil
  • parmesan cheese, grated
  • fresh parsley, finely chopped

Instructions

  • Fill a large pot with water, add in the potatoes and bring to boil over medium heat. Cook the potatoes until fork tender, about 10 minutes or longer as needed. Drain and spread out the cooked potatoes on a baking sheet to cool, about 10 to 15 minutes.
  • As the potatoes cool, prepare the garlic. In a small saucepan over medium low heat, melt the butter. Add in the garlic and cook while stirring until the garlic starts to softening and become fragrant, about 1 minute. Remove cooked garlic from the heat and set aside to cool.
  • Once the potatoes are fully cooled, transfer it into a mixing bowl and mashed until smooth. Mix in the cooled garlic, parsley, parmesan cheese and seasonings (onion powder, salt and ground white pepper) to combine.
  • Evenly divide the mashed potatoes into 8 portions. Working with one at a time flatten into a flat disk, place a stick of cheese in the center, and enclose to form a log shape. Transfer to a parchment lined baking sheet.
  • Cover baking sheet with filled potato cheese sticks with plastic wrap and place in the freezer to firm up for 1 hour.
  • Setup breading station. In bowl 1, add the flour. In bowl 2, add the eggs and water and whisk to combine. In bowl 3, mix together the breadcrumbs, parmesan cheese, and seasonings (onion powder, garlic powder, salt and ground white pepper). Retrieve potato cheese sticks from the freezer.
  • Working with one potato cheese stick at a time, coat in the flour, then the egg mixture and lastly in the breadcrumbs mixture. Do a second coat but time only coat the breaded stick in the egg and back into the breadcrumbs mixture. Transfer breaded potato ball to a parchment lined baking sheet and repeat with remaining potato cheese sticks.
  • Heat up oil in a deep bottom pan to 350F. In batches, fry the potato cheese sticks, turning occasionally, until golden brown and crispy, about 4-5 minutes or longer as needed. Transfer fried potato cheese sticks to a wire cooling rack placed over a paper towel lined baking sheet to catch any excess oil. (Use a fry thermometer, if you have one. You want to maintain the oil temperature between 325 and 350F as you fry each batch of potato cheese sticks.)
  • Top potato cheese sticks with finely chopped parsley and freshly grated parmesan cheese. Serve immediately while still warm as is or with your favorite sauce. Enjoy!