A novel potato stick that allows to enjoy a flavor inherent to potato. In particular, there is a potato stick obtained by baking a stick dough comprising potato granules, a cold-water gelatinized starch having a maximum swelling power of 30 or more, a non-reducing sugar and the fat or oil and impregnating the baking product with a fat or oil amounting to 15 to 40% by weight based on the weight of the baking product.