Ingredients
- 1.5 lb (680 g) starchy potatoes, peeled and chunked
- 2 Tbsp cornstarch or rice flour
- 2 Tbsp panko breadcrumbs, plus more for coating (optional)
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 3/4 tsp kosher salt, plus more to finish
- 1/4 tsp black pepper
- 2–3 Tbsp neutral oil (for pan/air frying)
- 2 Tbsp chopped parsley or cilantro (optional)
- lemon wedges and sauces, for serving
Equipment
- Large pot
- Colander
- mixing bowl
- sheet pan with wire rack (for oven)
- nonstick skillet (for pan-frying)
- air fryer basket (for air frying)
- spatula or tongs
Method
- Boil potatoes in salted water for 8–10 minutes until edges are tender. Drain and steam-dry for 3 minutes.
- Mash warm potatoes, then mix in cornstarch, panko, garlic powder, paprika, cumin, salt, and pepper until combined.
- Shape into sticks about 3 inches long and ½ inch thick; chill for 10–15 minutes to firm up.
- (Optional) Roll sticks lightly in extra panko for extra crunch.
- Air fryer: Lightly mist with oil. Cook at 400°F / 200°C for 10–12 minutes, turning at 6 minutes.
- Pan-fry: Heat 2–3 Tbsp oil over medium (about 350°F / 175°C). Fry 2–3 minutes per side until golden; drain.
- Oven: Brush with oil; bake at 425°F / 220°C for 18–22 minutes, turning once for even browning.
- Finish with a pinch of salt or chaat masala. Sprinkle herbs if using, and serve hot with lemon and dips.
Nutrition
Calories: 260kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 380mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 18mgCalcium: 20mgIron: 1.2mg
Notes
Gluten-Free: Use rice flour and gluten-free crumbs, or skip the crumb coat.
Spicier: Add chili powder or cayenne to taste.
Keep Shape: If the mix feels sticky, add 1 tsp cornstarch and chill longer.
Equipment: Air fryer basket, nonstick skillet, or sheet pan with wire rack.
Air Fryer: Oil-mist; cook at 400°F / 200°C for 10–12 minutes, turning at 6 minutes.
Pan-Fry: Use 2–3 Tbsp oil over medium heat; fry 2–3 minutes per side (oil ~350°F / 175°C).
Oven: Brush with oil; bake at 425°F / 220°C for 18–22 minutes, turning once.
Slow Cooker (hold only): Not for crisping; use LOW to keep cooked sticks warm up to 1 hour with lid vented.
Spicier: Add chili powder or cayenne to taste.
Keep Shape: If the mix feels sticky, add 1 tsp cornstarch and chill longer.
Equipment: Air fryer basket, nonstick skillet, or sheet pan with wire rack.
Air Fryer: Oil-mist; cook at 400°F / 200°C for 10–12 minutes, turning at 6 minutes.
Pan-Fry: Use 2–3 Tbsp oil over medium heat; fry 2–3 minutes per side (oil ~350°F / 175°C).
Oven: Brush with oil; bake at 425°F / 220°C for 18–22 minutes, turning once.
Slow Cooker (hold only): Not for crisping; use LOW to keep cooked sticks warm up to 1 hour with lid vented.
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