Step 1: Cook the Potatoes
Place the diced potatoes in a pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for 12–15 minutes, or until fork-tender.
Drain well and let the potatoes cool for 5 minutes.
Step 2: Mash the Potatoes
Mash the potatoes until smooth with no lumps.
Allow the mashed potatoes to cool slightly before adding the remaining ingredients.
Step 3: Make the Dough
Add the mozzarella cheese, cornstarch, parsley, salt, black pepper, and oregano to the mashed potatoes.
Mix until a soft dough forms. If the dough feels sticky, add a little more cornstarch, 1 tablespoon at a time.
Step 4: Shape the Sticks
Lightly dust your work surface with cornstarch.
Divide the dough into small portions and roll each into sticks about 4 inches (10 cm) long and ½ inch (1 cm) thick.
Place the sticks on a tray lined with parchment paper.
Step 5: Chill
Refrigerate the potato sticks for 20–30 minutes to help them hold their shape while frying.
Step 6: Fry
Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry the potato sticks in small batches for 3–4 minutes, turning occasionally, until they are golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Step 7: Serve
Serve immediately while hot and crispy.
Enjoy with ketchup, ranch dressing, garlic aioli, cheese sauce, or your favorite dipping sauce.
Tips
- For extra flavor, add ¼ teaspoon garlic powder or onion powder to the dough.
- Freeze the shaped sticks for up to 2 months before frying.
- For a lighter version, bake at 425°F (220°C) for 20–25 minutes, turning halfway through, or cook in an air fryer at 390°F (200°C) for 12–15 minutes until golden and crisp.
