Description
Enjoy a delicious snack or side dish with these Crispy Veggie Potato Sticks served alongside a creamy, flavorful homemade cheese sauce. Perfectly baked to golden perfection, these potato sticks are seasoned with savory spices and coated in a crunchy Parmesan breadcrumb crust, creating a satisfying texture contrast. The rich cheddar cheese sauce, enhanced with a hint of Dijon mustard, makes every bite irresistible.
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 cut potato sticks with olive oil, paprika, garlic powder, onion powder, salt, and pepper until they are evenly coated, ensuring each stick is flavorful.
- Coat with Flour and Breadcrumbs: Lightly dust the potato sticks with all-purpose flour to help the breadcrumb coating stick better, then thoroughly coat them with the mixture of breadcrumbs and grated Parmesan cheese for a crispy crust.
- Arrange for Baking: Spread the coated potato sticks out in a single layer on the prepared baking sheet, avoiding overcrowding to allow even baking.
- Bake Potato Sticks: Place the baking sheet in the preheated oven and bake the potato sticks for 25 to 30 minutes, turning them halfway through the cooking time so they brown evenly and become crispy all over.
- Make the Cheese Sauce – Prepare Roux: While the potato sticks bake, melt butter in a saucepan over medium heat. Add flour and cook while stirring for 1-2 minutes until the mixture forms a smooth, bubbling roux free of lumps.
- Thicken Sauce: Gradually whisk in whole milk and continue stirring constantly to prevent lumps. Cook for 3 to 5 minutes until the sauce thickens and is smooth.
- Add Cheese and Seasonings: Lower the heat to low, then stir in shredded cheddar cheese, salt, pepper, and Dijon mustard if using. Stir until the cheese has completely melted into a creamy sauce.
- Serve: Remove the potato sticks from the oven once they’re golden and crispy. Serve them hot with the warm cheese sauce on the side for dipping, making for a delightful snack or side dish.
Notes
- For extra crispiness, soak the potato sticks in cold water for 30 minutes before seasoning, then dry thoroughly.
- You can substitute the Parmesan cheese with nutritional yeast for a vegetarian-friendly option.
- The Dijon mustard in the cheese sauce is optional but adds a nice tangy depth of flavor.
- If you prefer a dairy-free version, substitute cheddar cheese and butter with vegan alternatives and use plant-based milk.
- Make sure to turn the potato sticks halfway through baking to ensure even crisping.
