Instructions
1. Preparing the Potatoes
Peel the potatoes and cut them into uniform sticks—not too thin, to prevent them from breaking during cooking.
2. Pre-cooking
Bring a pot of salted water to a boil and blanch the potato sticks for about 5 minutes, just enough to slightly soften them. Drain and pat them dry with a clean kitchen towel.
3. Crispy Coating Mix
In a large bowl, combine the potato starch, garlic powder, chili, chopped parsley, and a pinch of salt. Add the grated mozzarella and mix everything well.
4. Coat the Potatoes
Roll the potato sticks in the starch and cheese mixture, ensuring they are well coated on all sides. This will help form a crispy crust during baking.
5. Baking
Place the coated sticks on a baking sheet lined with parchment paper, ensuring they don’t overlap. Bake in a preheated oven at 200°C (392°F) for 25–30 minutes, flipping them halfway through for even browning.
6. Final Touch
When the sticks are golden and crispy, take them out of the oven and sprinkle with grated Parmesan to taste. Let them cool slightly before serving.
Serving & Storage Tips
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How to Serve: These sticks are perfect with yogurt sauce or homemade ketchup. Great as a side for meat or fish dishes, or simply as a snack any time of day.
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Storage: Keep leftovers in an airtight container in the fridge for 1–2 days. To bring back their crunch, reheat them in the oven at 180°C (356°F) for 5–7 minutes.
Variations
see continuation on next page
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