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
Scale
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.
