There is nothing quite like the magic of crispy, golden potato goodness combined with melty cheese and a smoky, tangy kick to light up your taste buds. The Cheesy Potato Croquettes with Hatch Chile Sauce Recipe is a delightful treat that brings together creamy Yukon gold potatoes, sharp cheddar, and the distinctive warmth of hatch chiles in a creamy sauce that will have you coming back for more. This recipe is perfect for a party appetizer, a comforting snack, or even a fun side dish that steals the show every time.
Ingredients You’ll Need
These ingredients may sound simple, but each plays an essential role in crafting the perfect balance of flavor, aroma, and texture in your croquettes and sauce. From the creamy richness of the cheeses to the smoky punch of the spices, every element comes together to create a harmony that’s absolutely unforgettable.
- Yukon gold potatoes (1 1/2 lb): They provide a creamy, buttery base that is ideal for mashing and shaping into croquettes.
- Potato or corn starch (1/2 cup): Helps bind the mixture while keeping the croquettes light and crispy when fried.
- Hika bay cheese or smoked gouda (6 oz, grated): Adds a smoky, melty richness that pairs wonderfully with the potatoes.
- Sharp cheddar cheese (4 oz, grated): Brings a sharp, tangy bite that balances the creaminess.
- Smoked paprika (2 tsp): Enhances the smoky flavor profile and adds depth.
- Chipotle powder (1 tsp): Offers a subtle heat and smokiness to the mixture.
- Onion powder (1 tsp): Adds a sweet, savory undertone without overpowering.
- Garlic powder (1 tsp): Infuses warmth and pungency throughout.
- Allspice (1/4 tsp): Provides a subtle, aromatic complexity.
- Salt and pepper (to taste): Essential for seasoning and balancing all flavors.
- Grapeseed oil (or avocado/olive oil for frying): Has a high smoke point perfect for crisping croquettes evenly.
- Hatch chiles (3, broiled and peeled): The star ingredient for the sauce, bringing a unique, smoky chile flavor.
- Mayo (1.5 tbsp): Adds creaminess and helps emulsify the sauce.
- Creme fraiche or sour cream (1/3 cup): Offers a tangy, luxurious base for the hatch chile sauce.
- Honey (1 tsp): Balances the heat with a touch of sweetness.
- Cilantro (1/3 cup): Gives a fresh, herbal brightness to the sauce.
- Scallions (2): Provide a mild onion flavor and ideal texture contrast.
- Rice vinegar (2 tsp): Adds a slight acidity to lift the sauce’s flavors.
- Salt and pepper (to taste): For final seasoning of the sauce.
How to Make Cheesy Potato Croquettes with Hatch Chile Sauce Recipe
Step 1: Prepare the Potatoes
Start by peeling and cubing the Yukon gold potatoes. Place them in a pot with plenty of salted water to bring out their natural flavor. Boil until the potatoes are tender to the point that they break apart easily with a fork. After draining, let the potatoes steam dry for a few minutes—this step is crucial for ensuring your croquettes don’t turn out soggy.
Step 2: Mash and Season
Rice or mash the potatoes to create a smooth base, then gently mix in the potato starch and all your wonderfully aromatic seasonings: smoked paprika, chipotle powder, onion and garlic powders, allspice, salt, and pepper. Be careful not to overwork the mixture; you want it to hold together nicely but remain light and fluffy rather than gluey.
Step 3: Stuff the Croquettes
Now comes the fun part! Take about two tablespoons of the potato mixture and flatten it on your palm. Add a bit of the grated sharp cheddar and smoked gouda right in the middle, then carefully fold and close the potato around the cheese. Roll it into a ball—a perfect, cheesy surprise inside every bite. This recipe yields about 18 to 22 croquettes, so keep going until all the potato mixture is used.
Step 4: Chill Before Frying
Rest your stuffed potato balls in the refrigerator for 30 to 45 minutes. This helps them firm up and hold their shape during frying. If you’re short on time, popping them in the freezer for 15 minutes will do the trick too.
Step 5: Fry to Golden Perfection
Heat your grapeseed or other high-smoke-point oil to roughly 350°F. You can test readiness by dipping the end of a wooden spoon into the oil; if bubbles form around it, you’re good to go. Fry the croquettes in batches until they’re deeply golden and crispy on the outside, which takes about 3 to 4 minutes per batch.
Step 6: Make the Hatch Chile Sauce
While your croquettes are resting after frying, toss the broiled and peeled hatch chiles into a blender along with mayonnaise, creme fraiche or sour cream, honey, cilantro, scallions, rice vinegar, salt, and pepper. Blend everything until smooth and creamy—a perfect sauce to complement the crispy, cheesy croquettes.
How to Serve Cheesy Potato Croquettes with Hatch Chile Sauce Recipe
Garnishes
A sprinkle of flaky sea salt on the hot croquettes enhances each crispy bite. Fresh chives and chopped cilantro add a fresh burst of green that brightens the rich flavors while giving a nice pop of color.
Side Dishes
These croquettes shine both as a star snack and a side. Pair them with a simple green salad tossed in a zesty vinaigrette for balance, or alongside grilled vegetables or a smoky grilled protein for a full, satisfying meal.
Creative Ways to Present
Serve the croquettes on a rustic wooden board with small bowls of your hatch chile sauce for dipping. For a festive touch, garnish the board with lime wedges and extra scallions. You can also thread mini skewers through a couple of croquettes for an elegant party presentation that makes them easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover croquettes, store them in an airtight container in the refrigerator for up to 3 days. They remain delicious, especially once reheated properly to recapture that crispy exterior.
Freezing
You can freeze the uncooked stuffed croquettes by placing them on a baking sheet lined with parchment paper and freezing until firm. Once solid, transfer them to a freezer-safe bag or container. This makes it super convenient to have ready-to-fry bites anytime you want with storage up to 2 months.
Reheating
Reheat leftover croquettes in a hot oven or air fryer to restore their crunch. Avoid the microwave as it tends to make them soft. Around 350°F for 8–10 minutes usually does the trick beautifully.
FAQs
Can I use other types of cheese for these croquettes?
Absolutely! While sharp cheddar and smoked gouda bring a perfect balance of creaminess and smokiness, feel free to experiment with cheeses like fontina, mozzarella, or even a bit of parmesan for a twist on the flavor.
What if I can’t find hatch chiles?
No worries! You can substitute with other mild green chiles or poblano peppers. Roasting them will still give that lovely smoky flavor important for the sauce, though the unique hatch chile taste is a special bonus.
Are these croquettes suitable for frying in advance?
Yes, you can fry the croquettes in advance and keep them warm in a low oven until serving. Just make sure to keep them crisp by not covering them with foil directly, which can cause steaming.
Can this recipe be made vegan?
With some smart swaps like vegan cheese alternatives and plant-based sour cream or mayo, you can absolutely make this recipe vegan-friendly while keeping the essence of the dish intact.
What other dipping sauces work well with these croquettes?
Beyond the hatch chile sauce, these croquettes also taste amazing with a garlic aioli, spicy ketchup, or even a cooling cucumber yogurt dip. Mixing it up can keep your taste buds excited every time!
Final Thoughts
Friends, the Cheesy Potato Croquettes with Hatch Chile Sauce Recipe is one of those dishes you’ll want to make again and again. The perfect balance of creamy cheese, tender potatoes, and bold, smoky sauce guarantees smiles with every bite. Whether you’re sharing with loved ones or treating yourself to something truly special, dive in and savor every crunchy, cheesy, flavorful moment.
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Cheesy Potato Croquettes with Hatch Chile Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 22 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Delicious Potato Croquettes with Cheese feature creamy Yukon gold potatoes combined with smoked gouda and sharp cheddar cheeses, seasoned with smoked paprika, chipotle, and aromatic spices. These crispy, golden fried croquettes are served with a vibrant, smooth Hatch chili sauce, perfect as a snack or appetizer for gatherings.
Ingredients
Croquettes
- 1 1/2 lb Yukon gold potatoes
- 1/2 cup potato or corn starch
- 6 oz Hika Bay cheese or smoked gouda, grated
- 4 oz sharp cheddar cheese, grated
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp allspice
- Salt and pepper to taste
- Grapeseed oil (or avocado or olive oil) for frying
Hatch Chili Sauce
- 3 hatch chiles (broiled to remove skin)
- 1.5 tbsp mayo
- 1/3 cup crème fraîche or sour cream
- 1 tsp honey
- 1/3 cup cilantro
- 2 scallions
- 2 tsp rice vinegar
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Peel and cube the Yukon gold potatoes. Place them in a pot filled with water and add a heavy pinch of salt. Boil the potatoes until they are very tender. Once cooked, strain the potatoes and let them steam briefly to dry out.
- Mix potato base: Rice the potatoes into a bowl and add potato starch along with smoked paprika, chipotle powder, onion powder, garlic powder, allspice, salt, and pepper. Mix gently to combine without overworking the mixture to avoid a gluey texture.
- Form croquettes: Take about 2 tablespoons of the potato mixture and flatten it in your hand. Place a small amount of grated cheddar and smoked gouda cheese in the center, then carefully close and shape into a ball, enclosing the cheese inside. Repeat to yield about 18-22 croquettes.
- Chill croquettes: Place the formed croquettes in the refrigerator to rest for 30-45 minutes or in the freezer for 15 minutes to firm up.
- Heat oil: Preheat grapeseed (or avocado/olive) oil in a deep pan or fryer to 350°F. Test readiness by dipping the bottom of a wooden spoon into the oil; bubbles should form.
- Fry croquettes: Fry the croquettes in batches until they turn golden and crispy on the outside. Remove and drain excess oil.
- Garnish: Sprinkle flaky salt, chopped chives, and cilantro over the hot croquettes.
- Make Hatch chili sauce: Combine the roasted, peeled hatch chiles with mayo, crème fraîche or sour cream, honey, cilantro, scallions, rice vinegar, salt, and pepper in a blender. Blend until smooth and creamy.
- Serve: Serve the warm croquettes with the Hatch chili sauce as a flavorful dipping accompaniment.
Notes
- Ensure potatoes are very tender before ricing for the smoothest texture.
- Do not overmix the potato mixture to keep croquettes light and fluffy.
- Chilling the croquettes before frying helps maintain their shape and prevents cheese from leaking out.
- Use a neutral oil with a high smoke point for frying, such as grapeseed or avocado oil.
- Adjust the heat of the Hatch chili sauce by adding more or fewer chiles depending on your spice preference.
