Description
Enjoy a deliciously crispy and flavorful snack with these Crispy Veggie Potato Sticks paired perfectly with a creamy, rich cheddar cheese sauce. These oven-baked potato sticks are seasoned with paprika, garlic, and onion powder, coated with a crispy breadcrumb and Parmesan crust, and served hot with a smooth and cheesy dipping sauce that elevates every bite.
Ingredients
Scale
Potato Sticks
- 4 large potatoes, peeled and cut into thin sticks
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour, divided
- 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
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) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Season Potato Sticks: In a large bowl, toss the thinly cut potato sticks with olive oil, paprika, garlic powder, onion powder, salt, and pepper until each piece is well coated with the seasoning.
- Coat with Flour and Breadcrumbs: Lightly dust the seasoned potato sticks with 1/2 cup of all-purpose flour. Then coat them evenly with the breadcrumbs and grated Parmesan cheese for a crispy, flavorful crust.
- Arrange for Baking: Spread the coated potato sticks in a single layer on the prepared baking sheet to ensure even cooking and maximum crispiness.
- Bake the Potato Sticks: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, flipping the sticks halfway through cooking. Bake until they are golden brown and crispy on all sides.
- Prepare the Cheese Sauce Base: While the potato sticks bake, melt the butter in a saucepan over medium heat. Stir in 1 tablespoon of flour and cook for 1 to 2 minutes to form a smooth roux, which will thicken the sauce.
- Thicken the Sauce: Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue cooking the mixture for 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Add Cheese and Seasonings: Reduce the heat to low and stir in the shredded cheddar cheese, salt, pepper, and optional Dijon mustard. Keep stirring until the cheese melts completely and the sauce is smooth and velvety.
- Serve: Once the potato sticks are crispy and golden, remove them from the oven and serve immediately with the warm cheese sauce on the side for dipping. Enjoy your crispy veggie potato sticks with cheesy goodness!
Notes
- For extra crispiness, soak the cut potato sticks in cold water for 30 minutes before drying and seasoning to remove excess starch.
- You can substitute Parmesan with Pecorino Romano or omit for a milder flavor.
- Use low-fat milk and reduced-fat cheese options to make the cheese sauce lighter.
- Dijon mustard adds a subtle tang but can be omitted if unavailable or undesired.
- Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Adjust seasoning according to taste preferences, adding more paprika or garlic powder for stronger flavors.
