Name: Potato Finger Sticks
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large Russet potatoes (or other starchy potatoes); Vegetable oil for frying (canola, sunflower, or peanut oil); Salt, to taste; Optional seasonings: garlic powder, paprika, chili powder, vinegar powder, dried herbs

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Potato finger sticks are crispy, golden potato batons that are soft on the inside and perfectly crunchy on the outside. Shaped like thick, finger-length fries, they’re easy to dip, fun to eat, and incredibly satisfying. Whether I serve them as a snack, side dish, or party appetizer, they always disappear fast.

Why You’ll Love This Recipe

I love how potato finger sticks give me the best of both worlds—crispiness like fries and a fluffier center like wedges. Their size makes them perfect for dipping into sauces, and they’re super versatile when it comes to seasoning. Plus, they’re easy to prep and even easier to eat, making them a go-to anytime I want a comforting, starchy bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (peeled and cut into finger-length sticks)
Cornstarch or all-purpose flour (for coating)
Salt
Black pepper
Garlic powder (optional)
Paprika (optional)
Vegetable oil (for frying)

Directions

I peel the potatoes and cut them into thick sticks about the size of a finger—around ½ inch wide and 3–4 inches long.
I soak the potato sticks in cold water for at least 30 minutes to remove excess starch, which helps them crisp up.
I drain and pat the sticks completely dry with a clean towel or paper towels.
In a bowl, I toss the dry potato sticks with cornstarch, salt, pepper, and any extra spices I’m using.
I heat oil in a deep pan or fryer to 350°F (175°C).
I fry the sticks in small batches for 4–6 minutes, or until they’re golden brown and crispy on the outside.
I remove them with a slotted spoon and drain on paper towels.
While still hot, I season with a little more salt if needed and serve right away with dipping sauces.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes (plus 30 minutes soaking)
Cook time: 20 minutes
Total time: About 1 hour

Variations

Sometimes I sprinkle them with Parmesan and herbs right after frying for an Italian twist. I also like making spicy versions with Cajun seasoning or chili flakes. If I want a healthier version, I bake or air-fry them with a light coating of oil—still crispy, just lighter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat and bring back crispiness, I bake them at 375°F (190°C) for 10–12 minutes or pop them in the air fryer for 5–7 minutes. I avoid microwaving, since it makes them soggy.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 425°F (220°C) on a greased baking sheet for 25–30 minutes, flipping halfway through until golden and crisp.

What’s the best potato to use?

I use russet potatoes because they’re starchy and crisp up the best. Yukon Golds work too, but they’re a bit softer.

Do I need to soak the potatoes?

Soaking removes excess starch and helps them get crispier. I always soak for at least 30 minutes, but an hour is even better.

Can I freeze them before or after cooking?

Yes. I par-cook them (fry halfway), let them cool, then freeze in a single layer. When I want to serve them, I fry or bake from frozen until golden.

What sauces go well with potato finger sticks?

I love dipping them in ketchup, garlic mayo, ranch, spicy aioli, or even cheese sauce. They pair well with just about anything.

Conclusion

Potato finger sticks are an easy, crowd-pleasing recipe I always come back to. They’re crispy, dunkable, and full of comforting flavor. Whether I fry, bake, or air-fry them, they turn out irresistible every time. Perfect for parties, sides, or satisfying cravings whenever they hit.