I love this recipe because it takes classic comfort food flavors and turns them into the perfect party snack. The air fryer makes the potato sticks beautifully golden and crisp without needing deep frying, while the inside stays soft and cheesy. The French onion soup mix gives them that nostalgic, savory flavor that pairs perfectly with the tangy dip. They’re also fun to make ahead, freeze, and crisp up whenever I need a quick snack.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
600g sebago (brushed) potatoes, peeled, coarsely chopped 100g (1 cup) coarsely grated mozzarella 70g (1/2 cup) cornflour 40g packet French onion soup mix 125g (1/2 cup) sour cream Finely chopped fresh chives or green shallots, to serve Sea salt flakes, to serve (optional)
Directions
I place the chopped potatoes in a saucepan, cover them with cold water, and bring to a boil over medium-high heat. Once boiling, I reduce the heat to medium-low and simmer for about 15 minutes, until the potatoes are very tender. I drain them well, mash them until smooth, and set aside to cool completely.
Once cooled, I add the mozzarella, cornflour, and 1 tablespoon of the French onion soup mix to the mashed potatoes. Using clean hands, I mix until well combined and smooth.
I transfer the mixture to a large freezer-safe resealable plastic bag and flatten it gently so it spreads evenly. I seal the bag and freeze it for about 1 hour or until firm.
Using scissors, I cut away the bag and place the firm potato mixture on a board. I slice it into 2.5cm-thick strips, then cut each strip in half crossways to form sticks.
I preheat my air fryer to 180°C. I place half the potato sticks in the air fryer basket, spray them with oil on all sides, and cook for 10 minutes, turning once, until they’re crisp and golden. I repeat with the remaining sticks.
While the sticks are cooking, I mix the sour cream with the remaining French onion soup mix in a small bowl to make a dipping sauce. If it’s too thick, I stir in a teaspoon or two of water until smooth.
To serve, I spoon the dip into the center of a platter, arrange the potato sticks around it, and sprinkle everything with chopped chives and sea salt flakes.
Servings and Timing
This recipe makes about 16 potato sticks. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Sometimes I add grated parmesan or a little garlic powder to the potato mixture for extra flavor. For a spicy kick, I mix in a pinch of chili flakes or smoked paprika. I’ve also swapped mozzarella for cheddar or a blend of cheeses for a sharper flavor. When I want a lighter version, I bake them in the oven at 200°C for 20–25 minutes until golden and crisp.
Storage/Reheating
I store leftover potato sticks in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 180°C for 3–5 minutes until hot and crispy again. They can also be frozen before or after air frying—just reheat them straight from frozen until golden and warmed through.
FAQs
Can I make the potato mixture ahead of time?
Yes, I often prepare it the day before and refrigerate or freeze it until ready to cook.
Can I bake them instead of using an air fryer?
Absolutely. I bake them at 200°C for 20–25 minutes, flipping halfway through, until golden and crisp.
What kind of potatoes work best?
Sebago or brushed potatoes are great because they mash smoothly and hold together well.
Can I use a different cheese?
Yes, cheddar, parmesan, or even a mix of cheeses work beautifully for different flavor profiles.
How do I make them extra crispy?
I make sure the potato mixture is well chilled before cutting and that I spray the sticks evenly with oil before air frying.
Can I make them gluten-free?
Yes, as long as the French onion soup mix I use is certified gluten-free.
Can I add herbs to the mixture?
Definitely. Chopped parsley, thyme, or even rosemary give the sticks a nice fresh lift.
How do I stop them from sticking in the air fryer?
I lightly spray or brush the air fryer basket with oil before cooking.
Can I double the batch?
Yes, I just cook in batches so the air fryer doesn’t get overcrowded.
What can I serve with them besides sour cream dip?
They’re great with aioli, ranch dressing, or even sweet chili sauce.
Conclusion
These air fryer French onion potato sticks are the ultimate cheesy snack—crispy, golden, and bursting with savory flavor. I love how simple they are to make and how perfectly they pair with the creamy French onion dip. Whether I’m making them for a party or just treating myself, these delicious little bites always hit the spot.
These Air Fryer French Onion Potato Sticks are crispy, cheesy, and full of savory flavor. Made with mashed potatoes, mozzarella, and French onion soup mix, they’re air-fried to golden perfection and served with a creamy French onion sour cream dip — the ultimate comfort snack that’s easy to make and impossible to resist.
Ingredients
600 g Sebago (brushed) potatoes, peeled and coarsely chopped
100 g (1 cup) Coarsely grated mozzarella
70 g (½ cup) Cornflour (cornstarch)
40 g packet French onion soup mix
125 g (½ cup) Sour cream
Finely chopped fresh chives or green shallots, to serve
Sea salt flakes, to serve (optional)
Oil spray, for air frying
Instructions
Cook the potatoes: Boil chopped potatoes in salted water for about 15 minutes until very tender. Drain, mash until smooth, and set aside to cool completely.
Make the mixture: Add mozzarella, cornflour, and 1 tablespoon of the French onion soup mix to the cooled mashed potatoes. Mix well until smooth and combined.
Chill and cut: Transfer mixture to a resealable plastic bag, flatten evenly, and freeze for about 1 hour until firm. Remove the bag, place the mixture on a board, and cut into 2.5 cm-thick sticks.
Air fry: Preheat air fryer to 180°C. Arrange half the potato sticks in the basket, spray with oil, and cook for 10 minutes, turning once, until crisp and golden. Repeat with remaining sticks.
Make the dip: Combine sour cream with the remaining French onion soup mix. If too thick, stir in 1–2 teaspoons of water until smooth.
Serve: Arrange potato sticks around the dip on a platter, sprinkle with chopped chives and sea salt, and serve immediately.
Notes
Add grated parmesan or garlic powder for extra flavor.
For a spicy version, mix in chili flakes or smoked paprika.
Swap mozzarella for cheddar or a blend of cheeses for a sharper taste.
To bake instead of air fry, cook at 200°C for 20–25 minutes, flipping halfway through.
Make ahead by freezing the shaped sticks and cooking straight from frozen when needed.
