And after the success of the potato bread, I couldn’t help but prepare potato breadsticks for you! Indeed, these breadsticks aren’t like the classic ones you’re used to with flour and yeast! However, they are crunchy and delightful like traditional ones, in fact, I find them even more irresistible, having potatoes in the dough, plenty of herbs, and, as per Sicilian tradition, good sesame seeds on top! They are really easy to prepare, the only caution is to handle the raw dough with care so it doesn’t break, and to enjoy them right away, freshly baked, because the next day they lose a lot of their crunchiness, like all genuine preparations! But they are so good that they will disappear quickly, but if there are any left, don’t worry, I’ll give you a trick to make them crunchy again like before! Having said that, I tell you that making your breadsticks will be a breeze, I would even say fun! Everyone can try to make them, even those who aren’t very skilled, because you don’t need any special working techniques, just a bit of good will and a pinch of patience! I propose them with parsley and rosemary, but nothing prevents you from personalizing them to your taste with other herbs or spices as desired! They will be perfect to add to the bread basket on the table or to munch on with cold cuts and cheese during aperitif. Try them, you will see how delicious they are!
Source: [D&A – Videorecipes for blood groups] with my personal modifications.
If quick and crunchy snacks are your passion, I recommend taking a look at these other delicious recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 15
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, at no extra cost to you!
- 20 oz potatoes (about 3 medium)
- 1 cup potato starch
- 1 sprig rosemary
- 2 bunches parsley
- 1 tsp garlic powder (level)
- as needed extra virgin olive oil (for brushing)
- 2 pinches salt
- as needed pepper
- as needed sesame seeds (or poppy seeds)
Tools
- 1 Potato peeler
- 1 Knife
- 1 Saucepan
- 1 Colander
- 1 Mixing bowl
- 1 Potato masher
- 1 Ladle
- 1 Dough scraper
- 1 Rolling pin
- 1 Brush
- 1 Baking tray
- 1 Parchment paper
Steps
Start by cleaning the potatoes, washing them under running water, then peel them with a potato peeler.
Cut them into regular pieces for even cooking.
Transfer them to a saucepan, covering them with cold water, then boil them for 20 minutes from when the water starts to boil.
Once cooked, drain them in a colander and let them cool for a couple of minutes.
Now, transfer the potatoes to a large bowl, preferably glass, as the potatoes will still be quite hot, and mash them vigorously with a potato masher.
Meanwhile, finely chop the parsley and rosemary leaves with a knife.
Add the chopped herbs to the mashed potatoes, and salt and pepper to taste.
Quickly mix with a spoon and also add the garlic powder.
Finally, add the sifted potato starch.
Start working the dough first directly in the bowl;
Once it becomes consistent, transfer it to the work surface and form a smooth and homogeneous loaf.
Then divide the loaf into two equal parts and start rolling the first one with your hands on the surface dusted with potato starch to prevent it from sticking.
Then roll it slightly with a rolling pin to form a rectangle about 1/4 inch thick and define the edges by trimming them with a dough scraper.
With a sharp knife, cut your breadsticks, not too thick I recommend, to ensure the final result.*
Gently round the ends with your fingers, as the dough remains extremely fragile, and gently roll them on the work surface to form the breadsticks.
Transfer the breadsticks to a baking tray lined with parchment paper.
Brush them with some oil.
Garnish with a handful of sesame seeds and cook them in a preheated convection oven at 375°F for about 30′ ** or until they appear well browned on top. The times may vary from oven to oven, so be sure to keep an eye on them!
Take them out of the oven and let them cool for a couple of minutes before serving.
And there you go… your sesame potato breadsticks without yeast are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Potato breadsticks tend to lose their crunchiness after a few hours, so it is ideal to enjoy them immediately. However, if they are leftover, store them in tightly closed tin containers or well-sealed paper bags. When ready to consume, put them back in a well-preheated oven for about 6-7 minutes and they will be crispy again like the first day! I don’t recommend using the microwave!
Tips, notes, variations, and suggestions
🟣*Shaping the breadsticks: why is it important to make breadsticks with a small diameter? To ensure you get the crunchy effect you will see in the video. To avoid mistakes, a tip is to transfer the mixture into a piping bag and lay it on the tray, creating the various strips. If the diameter is excessively large, the risk is that they need to cook much longer and would remain too soft.
🟣** This recipe is also perfect for those with an air fryer naturally, so you can cook them at 365°F for 20 minutes.
🟣Try them with chopped mint and basil, chives as in the original recipe, or if you like the idea, spice them with sweet paprika, turmeric, or even nutmeg, you’ll go crazy for them!
