Breaded Potato Sticks with Cheese & Herbs
This recipe for breaded potato sticks with cheese and herbs is a new one for me that I tried for the first time today. These potato sticks are SO good! They are crunchy, with the herbs, cheese, and potato making just the right blend of flavors. My only criticism is that the potatoes are so tasty, the recipe does not make enough… or at least not for my family! Next time I will double or triple the recipe.
Ingredients
3 or 4 raw medium-sized potatoes, cut into 1/2-inch sticks
2 tablespoons vegetable oil (I use olive oil)
1/2 cup bread crumbs
2 tablespoons Parmesan cheese, grated
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat the oven to 400°F. Combine the bread crumbs, Parmesan cheese, herbs, salt, and black pepper in a small bowl, and mix well so the cheese and herbs are evenly distributed throughout the crumbs. Measure the oil into another small bowl. Dip each potato stick into the oil and scrape off any excess oil on the side of the bowl. Coat the oiled potato sticks with the cheese and bread crumb mixture, making sure that all surfaces are covered. Arrange the potato sticks on a greased baking sheet so that they do not touch each other. Bake for 20 to 30 minutes, or until the potatoes are tender. Serve hot.
Filed Under Cooking & Baking from Scratch, Family Favorite Recipes, Frugality
Comments
Comment by Bethany:
Those look absolutely delicious! The next time I go to the store I am going to get some more potatoes so I can try it out. Yummy!
Comment by Tammy L:
Oh, wow! Those look and sound SO yummy!! :)
Comment by Cathie:
These really are good. I was wondering if you used fresh bread crumbs or dried bread crumbs. I thought the picture looked like the bread crumbs might have been fresh. I used dried bread crumbs because it was what I had on hand. I agree with you though — the recipe needs to be doubled or tripled — or more!
Comment by Yolanda:
Do you ever do this with potato slices? I was thinking that I could use my food processor to slice the potatoes and then do a big tray of breaded potato slices. Thanks for sharing the recipe.
Comment by Shirley:
I appreciate the comments. Thank you!!! To answer your questions, yes, the bread crumbs I used for the breaded potato sticks in the photograph were fresh. I didn’t have any dry bread or dry bread crumbs so I just used the blender to crumb up some fresh bread. Dry bread crumbs would have given a more even coating, but I think the fresh bread crumbs gave more of a crunch. I have done this recipe with both, and both are good. And yes, I have also made these with potato slices, and they are good too. Because of the broader area of the slices, you have more coating and less potato, but that’s good too! There really isn’t much of a difference in taste except for that.
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