Preparing the potatoes
Peel the potatoes and cut them into evenly sized sticks, not too thin to avoid them breaking during cooking.
Pre-cooking:
Bring a pot of salted water to a boil and immerse the potato sticks for about 5 minutes, just long enough to soften them slightly. Drain and dry them thoroughly with a clean cloth.
Crispy Dough:
In a large bowl, combine the potato starch, garlic powder, chili pepper, chopped parsley, and a pinch of salt. Add the grated mozzarella and mix well.
Coat the potatoes:
Dip the sticks in the cornstarch and cheese mixture, making sure they’re well coated on all sides. This will create a crispy crust during cooking.
Baking:
Arrange the sticks on a baking sheet lined with parchment paper, without overlapping them. Bake in a preheated oven at 200°C (400°F) for about 25-30 minutes, turning them halfway through for even browning.
Finishing:
When the sticks are golden brown and crispy, remove them from the oven and sprinkle with grated Parmesan cheese, if desired. Let them cool for a few minutes before serving.
Serving and Storage Tips
: How to Serve: These sticks are perfect with a yogurt sauce or simple homemade ketchup. They’re an ideal side dish for meat or fish dishes, but also a great snack any time of day.
Storage: You can store leftover sticks in an airtight container in the refrigerator for 1-2 days. To restore their crispiness, reheat them in the oven at 180°C for 5-7 minutes before eating.
Variants
