Potato stick candy and process for producing the same

A process for producing a potato stick comprising steps of

• (i) mixing potato granules, a cold-water gelatinized starch having a maximum swelling power of 30 or more, a non-reducing sugar, a fat or oil and water to mold a stick dough;
• (ii) baking the stick dough in an oven at high temperature of 150° C. or above until moisture is 3% or more and 20% or less;
• (iii) further drying at 80° C. or above and lower than 150° C. until the moisture is 0.1% or more and less than 3%;
• and
• (iv) adding the fat or oil (topping 15 to 40% by weight based on a baking product) to the baking product later to impregnate the baking product with the fat or oil.