Crunchy Potato Cheese Sticks

METHOD

1. Peel and dice the Albert Bartlett Potatoes into small cubes.

2. Place the potatoes in a pan of water on a medium heat and boil until soft. This should take approx. 20 minutes.

3. Drain and mash the potatoes until smooth. Then add the corn flour, grated cheese, smoked paprika, garlic granules, salt and pepper.

4. Combine thoroughly then place the mixture in either 1 large sandwich bag or split the mixture into 2 smaller ones.

5. Remove any air from the bags and seal, then use a rolling pin to roll out the mixture until flat.

6. Place in the freezer for 30 minutes.

7. Heat a frying pan on a medium-high heat and fill with vegetable oil.

8. While the oil is heating carefully, remove the potato mixture from the bags using scissors.

9. Slice into thin strips and once the oil is hot and bubbling, add a few strips at a time.

10. Cook until golden and crispy.

11. Once cooked, remove the sticks and place them on some kitchen towel to remove any excess oil.

12. Repeat with all the sticks, serve with your favourite dip and enjoy!

Recipe created and photographed by @whatluceeats

What you will need