Crispy Cheddar Potato Patties with Tangy Dip

These crispy cheddar potato patties are a fast, satisfying snack that beats fast food any day. Grated russet potatoes are soaked, squeezed dry, and mixed with sharp cheddar and a touch of cornstarch, then fried until shatteringly crisp.

A tangy mayo-ketchup dip with a hint of hot sauce takes them over the top. Ready in about 30 minutes, they're perfect for game day, a side dish, or a quick bite.

Golden, crunchy, and loaded with melty cheddar, these potato patties are a homemade take on a fast-food favorite. The secret to their crispiness lies in soaking the grated potatoes in ice water to remove excess starch, then wringing them completely dry.

A simple cornstarch coating helps create a crackling crust, while the sharp cheddar adds a rich, savory punch. Serve them hot with a tangy dip made from mayo, ketchup, and hot sauce for an irresistible combination.

Ingredients

Why this recipe works

Soaking the grated potatoes in cold water draws out excess starch, which prevents the patties from becoming gummy and helps them crisp up beautifully. The ice water also keeps the shreds white and fresh while you prepare the other ingredients. Wringing them dry in a cheesecloth is critical—any remaining moisture will steam the patties instead of frying them, resulting in a soggy texture.

Cornstarch acts as a light binder and creates a delicate, crunchy coating on the outside of each patty. Combined with the natural starches from the potatoes, it helps the patties hold together without the need for eggs or flour.

The sharp cheddar melts into the interior, adding flavor and a slightly creamy contrast to the crispy exterior. Frying in a wide skillet over medium-high heat ensures even browning and a satisfying crackle.

Notes and substitutions

Use russet potatoes for the best texture—they have high starch content, which yields a fluffy interior and crispy edges. If russets are unavailable, Yukon Gold potatoes work but may be slightly less crisp.

Sharp cheddar provides a bold flavor, but any good melting cheese like Monterey Jack or Colby can be substituted. The cornstarch is essential; don't skip it, as it helps achieve the signature crunch.

For the dip, use a good-quality mayonnaise as the base. Ketchup adds sweetness and tang, while hot sauce brings heat—adjust the amount to suit your preference. The dip can be made ahead and stored in the refrigerator for up to a week. If you prefer a spicier dip, add a pinch of cayenne or a few drops of your favorite hot sauce.

• russet potatoes: Yukon Gold potatoes for a slightly creamier interior, though they may be a touch less crisp.
• sharp cheddar cheese: Colby Jack, Monterey Jack, or a smoked cheddar for a different flavor profile.
• hot sauce: Sriracha or a pinch of cayenne pepper mixed into the dip for extra heat.
• cornstarch: Potato starch works equally well and helps achieve the same crispy texture.

Equipment

• Box grater
• Large bowl
• Cheesecloth
• Large skillet
• Spatula
• Small bowl for dip
• Whisk
• Paper towels