I love making these crispy potato sticks because they’re so fun, simple, and absolutely delicious. With just two potatoes, I can whip up a snack that’s golden and crunchy on the outside while soft and fluffy inside.
This is one of my favorite potato snacks to make at home. The outside has that irresistible crunch thanks to the breadcrumbs, while the inside is creamy and perfectly seasoned mashed potato. They don’t take much effort, and once you try them with a dipping sauce, you’ll understand why this recipe is a must-keep.
Why You‘ll Love This Recipe
- Only two potatoes needed — budget-friendly and simple.
- Golden, crispy coating with soft and fluffy centers.
- No special skills required — beginner-friendly steps.
- Freezer-friendly shaping method helps them hold together.
- Perfect as a snack, appetizer, or afternoon treat.
Ingredients
Main ingredient:
- 500g potatoes (about 2 medium, preferably yellow potatoes — if using white potatoes, reduce milk slightly to prevent mash from becoming too runny)
Secondary ingredients (for shaping & flavor):
- 40g unsalted butter (softened or melted; substitute with 30ml melted lard or olive oil if preferred)
- 40g whole milk (room temperature or warm; reduce to 25–30g if potatoes are watery)
- 3g salt (fine salt for even mixing; can increase to 4g, or add 1g black pepper for aroma)
- 100g corn starch (for coating; don’t use potato starch as it clumps)
- 2 eggs (about 100g, beaten; if small, use 3)
- 120g breadcrumbs (fine breadcrumbs for even crispness; optional mix with 20g coarse breadcrumbs, or use Japanese tempura crumbs for a unique taste)
Decoration:
- Parsley flakes (optional, for garnish)
Instructions
1. Prep Work
Peel potatoes, wash, and cut into 1 cm thick slices for even cooking.
Crack eggs into a bowl and whisk into a smooth egg wash. Set aside.
2. Steam Potatoes & Mash
(1) Steam the potatoes
Place potato slices in a steamer basket over boiling water, cover, and steam for 15–18 minutes. Check with chopsticks — they should pierce through easily. If pieces are large, extend cooking by 2–3 minutes.
Remove and drain any excess water.
(2) Make the mash:
Let potatoes cool slightly (~50°C, warm but not hot).
Add softened butter, salt, and milk. Mash until smooth, creamy, and lump-free.
3. Shape & Freeze (30 minutes)
(1) Pipe into strips:
Once mash is at room temp (~25°C), transfer to a piping bag.
On a parchment-lined tray, pipe strips about 1.5 cm thick and 20 cm long. If mash sticks to the nozzle, lightly oil it.
(2) Freeze:
Freeze tray for 30 minutes until strips are firm and no longer sticky. (20 minutes works in a rush, but ensure they’re set enough to cut without breaking.)
4. Coat & Fry
(1) Set up coating bowls:
Bowl 1: corn starch
Bowl 2: beaten egg
Bowl 3: breadcrumbs
(2) Cut & coat:
Cut frozen strips into 5 cm pieces.
Roll in corn starch (shake off excess), dip in egg wash, then coat in breadcrumbs. Gently press crumbs on. Place on tray without stacking.
(3) Fry:
Heat 5 cm deep oil in a pot to 180°C (test with breadcrumbs: they float and bubble immediately).
Fry potato sticks in small batches over low heat for 2–3 minutes, turning occasionally, until golden brown.
Remove, drain on paper towels, and sprinkle with parsley flakes. Serve with ketchup, mayo, or honey-mustard.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can freeze the shaped potato sticks before coating and frying. Just coat and fry directly from frozen.
What oil is best for frying?
Soybean or canola oil works best because they have a high smoke point and neutral flavor.
Can I bake them instead of frying?
Yes, but the crispness will be different. Bake at 200°C (400°F) for 15–20 minutes, flipping halfway, until golden and crispy.
Do I need a piping bag?
Not necessarily — you can shape the mash into logs by hand, but piping ensures even size and shape.
Easy Potato Snack with Breadcrumb Crunch
Ingredients
Main ingredient:
- 500 g potatoes about 2 medium, preferably yellow potatoes — if using white potatoes, reduce milk slightly to prevent mash from becoming too runny
Secondary ingredients (for shaping & flavor):
- 40 g unsalted butter softened or melted; substitute with 30ml melted lard or olive oil if preferred
- 40 g whole milk room temperature or warm; reduce to 25–30g if potatoes are watery
- 3 g salt fine salt for even mixing; can increase to 4g, or add 1g black pepper for aroma
- 100 g corn starch for coating; don't use potato starch as it clumps
- 2 eggs about 100g, beaten; if small, use 3
- 120 g breadcrumbs fine breadcrumbs for even crispness; optional mix with 20g coarse breadcrumbs, or use Japanese tempura crumbs for a unique taste
Decoration:
- Parsley flakes optional, for garnish
Instructions
Prep Work
- Peel potatoes, wash, and cut into 1 cm thick slices for even cooking.
- Crack eggs into a bowl and whisk into a smooth egg wash. Set aside.
Steam Potatoes & Mash
- (1) Steam the potatoes
- Place potato slices in a steamer basket over boiling water, cover, and steam for 15–18 minutes. Check with chopsticks — they should pierce through easily. If pieces are large, extend cooking by 2–3 minutes.
- Remove and drain any excess water.
- (2) Make the mash:
- Let potatoes cool slightly (~50°C, warm but not hot).
- Add softened butter, salt, and milk. Mash until smooth, creamy, and lump-free.
Shape & Freeze (30 minutes)
- (1) Pipe into strips:
- Once mash is at room temp (~25°C), transfer to a piping bag.
- On a parchment-lined tray, pipe strips about 1.5 cm thick and 20 cm long. If mash sticks to the nozzle, lightly oil it.
- (2) Freeze:
- Freeze tray for 30 minutes until strips are firm and no longer sticky. (20 minutes works in a rush, but ensure they're set enough to cut without breaking.)
Coat & Fry
- (1) Set up coating bowls:
- Bowl 1: corn starch
- Bowl 2: beaten egg
- Bowl 3: breadcrumbs
- (2) Cut & coat:
- Cut frozen strips into 5 cm pieces.
- Roll in corn starch (shake off excess), dip in egg wash, then coat in breadcrumbs. Gently press crumbs on. Place on tray without stacking.
- (3) Fry:
- Heat 5 cm deep oil in a pot to 180°C (test with breadcrumbs: they float and bubble immediately).
- Fry potato sticks in small batches over low heat for 2–3 minutes, turning occasionally, until golden brown.
- Remove, drain on paper towels, and sprinkle with parsley flakes. Serve with ketchup, mayo, or honey-mustard.
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