Name: Mozarella Potato Sticks
Prep time: 30 min
Cook time: 20 min
Total time: 140 min
Ingredients: 8 medium potatoes (peeled — starchy varieties like Maris Piper or King Edward give the fluffiest mash); 1 tsp salt (plus more for boiling water); 2 tsp chicken bouillon powder; 2 tsp onion powder; 2 tsp garlic powder; 1 tsp smoked paprika; 2 eggs; 2 cups shredded mozzarella cheese; ¾ cup grated Parmesan cheese; 1 cup plain flour; 2 eggs (beaten); 2 cups breadcrumbs or crushed cornflakes; ½ cup mayonnaise; 1 tbsp sriracha; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp dried parsley

Crispy mozzarella potato sticks with melted cheese pull and spicy mayo dip — Mozarella Potato Sticks

It was a Tuesday evening, and I was craving something crispy and cheesy, Mozzarella potato sticks felt like exactly the answer. I had a bag of potatoes sitting in my kitchen, just waiting to be used. There was also a block of mozzarella in the fridge, days away from going off if I didn’t get to it soon. I was in the mood to cook, so I figured, why not put the two together?

I wanted something really crispy on the outside, soft and cheesy on the inside, with smoked paprika running through every bite. That’s exactly what these turned into. Ready to make Mozarella sticks with me? Don’t worry, they’re easier than you’d think 🙂

What are Mozarella Potato Sticks?

Mozzarella potato sticks are crispy, breaded snacks made from seasoned mashed potato mixed with mozzarella and Parmesan cheese, shaped into sticks, then coated and fried until golden. They’re similar to potato croquettes but in stick form, with extra cheese pull in every bite. I genuinely think this might be my new go-to snack.

Jump to Recipe

Why You Need These Cheesy Mozarella Potato Sticks In Your Life

That perfect cheese pull — mozzarella running through the whole potato mixture, not just hidden in the middle
Super crispy, crunchy shell — a proper crunch on the outside thanks to the double coating
Big flavour, simple ingredients — smoked paprika, garlic, onion, and chicken bouillon pack in so much savoury depth
A genuine crowd favourite — these go fast at parties and events, every single time
Make-ahead friendly — they can be shaped and frozen in advance, fry whenever you want them
That spicy mayo dip — honestly might be the best part of the whole dish (you can have it with the dip of your choice)

Recipe Notes

I’ll be honest with you. The first time I made these, the potato sticks just melted into the oil. Total mess. I couldn’t figure out why they wouldn’t hold their shape while frying.

The second time, I made sure to use enough cornflour in the mixture, and I froze the sticks for at least an hour or two before coating and frying. These two small changes made all the difference. The mozzarella potato sticks finally held their shape perfectly.

Now whenever I make Mozarella sticks, I make a huge batch and freeze half before frying. That way I’ve always got some ready to go whenever a craving hits, which is more often than I’d like to admit.

What You’ll Need

Large pot for boiling potatoes
Potato masher (or use a fork)
Large mixing bowl
Baking tray or dish
Parchment paper
Sharp knife
Three shallow dishes (for flour, egg, breadcrumbs)
Deep frying pan or Dutch oven
Kitchen thermometer (or use toothpicks to check the oil temperature)
Slotted spoon

Ingredient Notes

Potato Sticks

8 medium potatoes, peeled — starchy varieties like Maris Piper or King Edward give the fluffiest mash
1 tsp salt (plus more for boiling water) — seasons the potato mixture properly from the inside
2 tsp chicken bouillon powder — adds a deep, savoury flavour you can’t get from salt alone
2 tsp onion powder — rounds everything out with a gentle sweetness
2 tsp garlic powder — the backbone of the whole flavour profile
1 tsp smoked paprika — gives a warm, smoky note and a lovely colour
2 eggs — binds the mixture together so the sticks hold their shape
2 cups shredded mozzarella cheese — this is where that stretchy cheese pull comes from
¾ cup grated Parmesan cheese — adds a sharp, salty depth alongside the mozzarella

For the Coating

1 cup plain flour — the first layer, helps the egg stick properly
2 eggs, beaten — binds the breadcrumbs to the potato sticks
2 cups breadcrumbs or crushed cornflakes — panko gives a finer crunch, crushed cornflakes give a craggier, extra crispy texture (I used crushed cornflakes in this recipe)

Spicy Mayo Sauce

½ cup mayonnaise — the creamy base for the dip
1 tbsp sriracha or any hot sauce — brings the heat, adjust up or down to taste
½ tsp smoked paprika — ties the sauce flavour back to the sticks themselves
½ tsp garlic powder — adds a little extra savoury depth
½ tsp dried parsley — a small herby touch that rounds the sauce off nicely

Step-by-Step Instructions

1. Peel your 8 medium potatoes and chop them into roughly even chunks. Place them into a large pot of well-salted water. Bring to the boil and cook for around 15-20 minutes, until a knife slides in easily with no resistance.

2. Drain the potatoes thoroughly in a colander. Give them a minute or two to sit and steam dry, this helps get rid of any extra moisture that could make your sticks soggy later. Tip them back into the pot or a large mixing bowl and mash until completely smooth, with no lumps left.

3. While the mash is still warm, add in the salt, chicken bouillon powder, onion powder, garlic powder, and smoked paprika. Stir well so the seasoning is evenly distributed through the mixture.

4. Crack in the 2 eggs, then add the shredded mozzarella and grated Parmesan. Mix everything together thoroughly until you’ve got one even, cheesy potato mixture. It should feel soft, slightly sticky, but hold together well when pressed.

5. Line a baking tray or dish with parchment paper. Tip the potato mixture onto the tray and spread it out evenly using a spatula, aiming for a thickness of around 1.5cm. Try to keep it level all over so your sticks bake up evenly later.

6. Place the tray in the fridge and let it chill for 20-30 minutes. This firms the mixture up just enough to make cutting much easier. Once chilled, use a sharp knife to slice the mixture into rectangular sticks, roughly the size of a thick chip.

7. Transfer the sticks to a tray lined with parchment, spacing them apart slightly so they don’t stick together. Place in the freezer for 1 hour, or until properly firm to the touch. Don’t skip this step, it’s honestly the difference between sticks that hold together and sticks that fall apart in the oil.

8. Set up three shallow dishes for coating: one with the plain flour, one with the beaten eggs, and one with the breadcrumbs or crushed cornflakes. Take each frozen stick and coat it first in the flour, shaking off any excess. Dip it into the beaten egg, letting any extra drip away. Finally, roll it through the breadcrumbs, pressing gently so the coating sticks well all over.

9. Heat oil in a deep pan or Dutch oven to 180°C (350°F). Use a kitchen thermometer to check the temperature properly, this really does make a difference to how crispy and golden your sticks turn out. Carefully lower the coated sticks into the oil in small batches, a few at a time so the pan isn’t overcrowded.

10. Fry for around 3-4 minutes, turning occasionally, until deep golden brown all over and properly crispy on the outside. Use a slotted spoon to lift them out and transfer to a plate lined with kitchen paper, or better yet, a wire rack to keep that crunch intact.

11. While the sticks are frying, make your dipping sauce. In a small bowl, whisk together the mayonnaise, sriracha, smoked paprika, garlic powder, and dried parsley until smooth and well combined.

12. Serve the potato sticks warm, straight from the fryer, alongside your spicy mayo for dipping. Pull one apart first to admire that cheese pull, you’ve earned it

Tips for Success

Let the potatoes sit and dry out slightly after boiling them. This makes a huge difference in the texture of the Mozarella potato sticks.
Freeze them properly! I learned this one the hard way. A full hour or two in the freezer is what keeps these sticks intact when frying them.
Make sure to monitor your oil temperature. Too hot and the outside burns before the inside warms through. Too cool and they turn greasy instead of crispy.
Press the coating on firmly. Don’t just dip and move on, really press the breadcrumbs (or crushed cornflakes) into each stick so they’re fully and evenly covered.
Use freshly shredded mozzarella if you can. This helps with better melted cheese than using pre-shredded Mozarella cheese.

Ways to Customise Your Potato Sticks

You can add a pinch of cayenne pepper or chiili flakes into the potato mixture for to add some heat
Swap the Mozarella with Gouda or cheddar cheese if you want a different flavour
Add chopped fresh chives or parsley into the potato mash for that herby version
For air fryer version, spray generously with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway
For baked version: Place on a wire rack over a tray, spray with oil, and bake at 220°C (425°F) for 18-20 minutes

How to Store Leftovers

Storage: Keep any leftover sticks in an airtight container in the fridge for up to 3 days.
Reheating:

Oven (best method): Reheat at 180°C (350°F) for 8-10 minutes until hot and crispy again
Air fryer: Reheat at 180°C (350°F) for 4-5 minutes for the best crunch
Avoid the microwave, it makes the coating go soft and it wont be that crispy anymore

Freezing: These freeze brilliantly, which is honestly half the reason I make a big batch every time.

Before frying: Freeze the coated, uncooked sticks on a tray, then transfer to a freezer bag for up to 2 months. Fry straight from frozen, adding 1-2 extra minutes.

Recipe FAQs

Why did my potato sticks fall apart in the oil?
This usually happens when the mixture us not chilled or frozen enough before coating and drying. Make sure you freeze them for at least 1 hour (this is important).

Can I bake these instead of frying?
Yes, place them on a wire rack over a baking tray, spray well with oil, and bake at 220°C (425°F) for 18-20 minutes, turning halfway through.

Can I use a different cheese instead of mozzarella?
You can, but Mozarella gives that perfect cheese pull. You can use Gouda or even cheddar.

Can I make these ahead of time for a party?
Definitely you can. Just shape, coat and then freeze them in advance. You can then fry them straight from frozen whenever you are craving for cheesy mozarella potato sticks.