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🍽️ Crispy Cheese Potato Sticks

616 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• Salt
• 200 g Gouda
• 3 tbsp whipping cream
• 2 tbsp potato flour (more if needed)
• 2 eggs
• freshly grated nutmeg
• 3 tbsp spelt flour (for working)
• 2 tbsp grated Parmesan
• 120 g breadcrumbs

Instructions

1. 1. Peel the potatoes and cut them into large cubes.
2. 2. Boil the potato cubes in salted water for about 20 minutes until tender.
3. 3. Drain the water and let the potatoes steam dry for a moment.
4. 4. Press the warm potatoes through a potato ricer into a bowl.
5. 5. Let the potato mixture cool down for about 30 minutes.
6. 6. Grate the cheese finely and mix it with the cream and potato flour into the cooled potato mixture.
7. 7. Add one egg and season the mixture generously with salt and nutmeg.
8. 8. Knead everything into a moldable dough.
9. 9. If the dough is too soft, add a bit more starch until it is firm enough.
10. 10. Divide the dough into portions and roll it out on a floured surface to a thickness of about 1 cm.
11. 11. Cut the dough into sticks approximately 8 cm long and 1.5 cm thick.
12. 12. Whisk the second egg in a plate.
13. 13. Mix the parmesan and breadcrumbs on a separate plate.
14. 14. Dip the sticks first into the whisked egg.
15. 15. Then roll the sticks in the parmesan and breadcrumb mixture.
16. 16. Let the breaded sticks rest in the refrigerator for about 1 hour.
17. 17. Place the sticks on a baking sheet lined with baking paper.
18. 18. Brush the sticks lightly with oil.
19. 19. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
20. 20. Bake the sticks for about 15 to 20 minutes until golden brown and crispy.
21. 21. Turn the sticks once halfway through the baking time.

Nutrition per serving

• kcal: 616
• Protein: 25 g · Fett/Fat: 23 g · Carbs: 75 g