Comments on: Breaded Potato Sticks with Cheese & Herbs

By: Tim

Tim — Sat, 14 Feb 2009 23:55:19 +0000

As a means of speeding up the process I combined the potatoes and olive oil in a mixing bowl and spread evenly. Then added the spice mixture. It coated the potatoes as well as when i did it by hand and saved me quite a bit of time.

By: Shirley

Shirley — Mon, 10 Sep 2007 15:16:12 +0000

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.

By: Yolanda

Yolanda — Mon, 10 Sep 2007 15:12:25 +0000

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.

By: Cathie

Cathie — Mon, 10 Sep 2007 15:11:01 +0000

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!

By: Tammy L

Tammy L — Sat, 09 Jun 2007 04:26:26 +0000

Oh, wow! Those look and sound SO yummy!! :)

By: Bethany

Bethany — Thu, 07 Jun 2007 20:27:59 +0000

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!