Garlic Parmesan Potato Sticks

Why You’ll Love This Recipe

• Crispy outside, fluffy inside — the cornstarch in the mixture gives you that perfect golden crunchy exterior without drying out the center.
• Packed with flavor — garlic, smoked paprika, and parmesan in every single bite.
• Fun to make and eat — piping the sticks is genuinely satisfying and the dippable shape makes them perfect for snacking.

Garlic Parmesan Potato Sticks: Most Requested Snack!

These started as a fun experiment with leftover mashed potatoes and turned into one of the most requested recipes I make. The combination of garlic and parmesan in a crispy fried potato stick is just objectively perfect — savory, slightly salty, with a hint of smokiness from the paprika. The piping bag technique sounds fancy but it’s actually the easiest way to get consistent uniform sticks that fry evenly every time. Serve them with your favorite dipping sauce and watch them vanish.

Potato Sticks

• 800 g russet potatoes
• 1 tbsp garlic powder, adjust to taste
• ½ tsp salt, adjust to taste
• 3 tbsp fresh parsley, finely chopped
• 60 g parmesan, finely shredded
• Neutral oil, for frying

The Potato Mixture

Russet potatoes are the best choice here because of their high starch content — they mash up fluffy and dry rather than waxy and dense, which gives you a lighter stick with a better texture when fried. Make sure to drain them really well after boiling and let them steam dry for a few minutes before mashing — any excess moisture will make the mixture too soft to pipe properly. The cornstarch is what gives you that crispy golden exterior — don’t reduce it or the sticks won’t crisp up the same way.

The Piping Technique

A piping bag fitted with a large round tip is the key to getting clean, consistent sticks that fry evenly. If you don’t have a piping tip you can just snip the corner off a zip-lock bag — it works just as well. Pipe directly over the hot oil and use scissors or a knife to cut each stick as it emerges from the bag. Work in batches and don’t overcrowd the oil — too many sticks at once will drop the oil temperature and give you pale, greasy results instead of golden crispy ones.

How To Make Garlic Parmesan Potato Sticks

• Boil the potatoes: Place whole russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until completely fork tender all the way through, about 20-25 minutes depending on size. Drain thoroughly and allow to cool slightly — let them steam dry for a few minutes to remove excess moisture.
• Make the potato mixture: Peel the cooked potatoes and transfer to a large bowl. Mash until completely smooth with no lumps. Add cornstarch, neutral oil, milk, garlic powder, smoked paprika, salt, finely shredded parmesan, and chopped parsley. Mix until everything is well combined and the mixture is smooth and thick. Taste and adjust salt and garlic powder to your preference.
• Fill the piping bag: Transfer the potato mixture to a piping bag fitted with a large round tip. If you don’t have a piping tip just snip the corner off a large zip-lock bag.
• Heat the oil: In a deep pan or pot heat neutral oil to 350°F (175°C). Use enough oil for the sticks to float freely — at least 2-3 inches deep.
• Pipe and fry: Working in batches, pipe the potato mixture directly over the hot oil forming sticks of your desired length — about 3-4 inches works well. Use scissors or a knife to cut each stick as it emerges from the bag. Carefully lower into the oil and fry until evenly golden brown and crispy all over, about 3-4 minutes. Do not overcrowd the pan — fry in small batches to maintain oil temperature.
• Drain: Use a slotted spoon or tongs to transfer the fried potato sticks to a paper towel-lined plate or wire rack to drain excess oil.
• Finish and serve: While still hot top with extra finely shredded parmesan and fresh parsley. Serve immediately with your favorite dipping sauce.

Storage & Reheating

Storage These are best eaten immediately while hot and crispy. If you have leftovers store in an airtight container in the fridge for up to 2 days.

• Potato mixture — make up to 1 day ahead and refrigerate in the piping bag. Bring to room temperature before piping and frying.
• Fry just before serving for the best texture.