I’ve always had a soft spot for comfort food that feels like a warm hug, and potato croquettes have been at the top of my list for years. There’s something magical about those golden, crispy exteriors giving way to a soft, cheesy, and flavorful center. I remember the first time I made them at home; the aroma of melted cheese, Turkey Bacon, and perfectly seasoned potatoes filled my kitchen, instantly transporting me to my childhood memories of cozy family dinners. From that moment, I knew I had found a recipe that wasn’t just a snack—it was an experience.
What I love most about these potato croquettes is their incredible versatility. You can enjoy them as an appetizer, a side dish, or even as a main course when paired with a fresh salad or roasted vegetables. They are equally delightful dipped in a tangy sour cream sauce, drizzled with a bit of lemon juice, or sprinkled with smoked paprika for that extra punch of flavor. Whether you’re preparing them for a casual weeknight dinner or a festive gathering, these croquettes have a way of pleasing everyone at the table.
Another reason this recipe stands out is how budget-friendly it is. With simple ingredients like Russet potatoes, eggs, and cheese, you can create a dish that feels luxurious without breaking the bank. Even the addition of Turkey Bacon adds a touch of indulgence while still keeping it affordable. Plus, the ingredients are easy to find in any grocery store, making this a go-to recipe whenever you want something delicious and satisfying.
This recipe is also wonderfully versatile in its preparation. You can make a large batch ahead of time and freeze them, then fry or bake whenever you need a quick snack or side. The flavors hold up beautifully, and the texture stays just as crispy and soft after reheating. You can even experiment with different cheeses, herbs, or spices to create your own unique version.
Here’s what you’ll need to make this irresistible treat: 3 pounds of peeled and cubed Russet potatoes, 8 tablespoons of unsalted butter, 2 types of cheese (provolone and sharp cheddar), 6 slices of cooked Turkey Bacon, 1 cup all-purpose flour, 1 cup Panko breadcrumbs, 3 large eggs plus 1 large egg, garlic powder, fresh parsley, smoked paprika, sea salt, black pepper, vegetable oil for frying, sour cream, and a touch of lemon juice. Each ingredient plays a key role in creating the perfect balance of flavor and texture that makes these croquettes so irresistible.
How to Make the Best Potato Croquettes
Making potato croquettes might seem intimidating at first, but I promise it’s simpler than it looks. With a little preparation and the right steps, you can achieve golden, crispy bites that are soft, cheesy, and packed with flavor.
Step-by-Step Instructions for Making Potato Croquettes
1. Prepare the Potatoes:
Start by peeling and cubing 3 pounds of Russet potatoes. Place them in a large pot, cover with water, and bring to a boil. Add a pinch of sea salt for seasoning. Cook the potatoes until they are fork-tender, which usually takes about 15 to 20 minutes. Once cooked, drain them well and return them to the pot.
2. Mash the Potatoes:
While the potatoes are still warm, add 8 tablespoons of unsalted butter and 2 tablespoons of whole milk. Mash until smooth and creamy. Then, mix in ¼ cup freshly chopped parsley, ½ teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. This combination gives the mash a rich and flavorful base for your croquettes.
3. Add the Cheese and Turkey Bacon:
Fold in 4 ounces of sharp cheddar cheese (cut into small cubes) and 6 slices of cooked, crumbled Turkey Bacon. For extra creaminess and flavor, add 4 ounces of cubed provolone cheese. Make sure the cheese and bacon are evenly distributed so every croquette has a delicious filling.
4. Shape the Croquettes:
Lightly beat 3 large eggs in a small bowl. Using your hands or a small scoop, take portions of the potato mixture and shape them into small logs or balls, about the size of a golf ball. Dip each croquette first in the flour, then in the beaten eggs, and finally coat with 1 cup of Panko breadcrumbs. The breadcrumbs create that irresistible crunch when fried.
5. Fry the Croquettes:
Heat vegetable oil in a deep pan or fryer over medium-high heat. Carefully place the croquettes into the hot oil, frying them in batches to avoid overcrowding. Cook for 3 to 4 minutes on each side, or until they are golden brown and crispy. Remove them using a slotted spoon and drain on paper towels to remove excess oil.
6. Prepare the Dipping Sauce:
While the croquettes are frying, make a simple dipping sauce. In a small bowl, combine 1 cup of sour cream, 1 tablespoon of lemon juice, 2 teaspoons of smoked paprika, 2 tablespoons of finely chopped fresh parsley, 2 slices of finely chopped Turkey Bacon, ¼ teaspoon fine sea salt, and ¼ teaspoon black pepper. Mix until smooth. This sauce adds a creamy, tangy element that perfectly complements the croquettes.
Quick and Easy Tips
These croquettes are quick to make once your potatoes are boiled. You can even prepare the potato mixture a day ahead and store it in the refrigerator. When ready, shape, coat, and fry for fresh, hot croquettes in under 30 minutes.
Customizable and Crowd-Pleasing
One of my favorite things about this recipe is how customizable it is. You can swap cheeses, add herbs, or even include a bit of finely chopped vegetables inside for variety. These croquettes are always a crowd-pleaser at parties or family dinners. Their crispy exterior and soft, cheesy interior make them irresistible to kids and adults alike.
Even if you are new to cooking, following these steps carefully will ensure you end up with perfectly crispy, golden croquettes. With their rich flavor, satisfying texture, and versatile serving options, they are a recipe you’ll return to again and again.
Frequently Asked Questions (FAQs)
1. Can I make potato croquettes ahead of time?
Yes! You can prepare the potato mixture a day in advance. Store it in an airtight container in the refrigerator. When ready, shape, coat, and fry the croquettes for fresh, crispy results.
2. Can I bake them instead of frying?
Absolutely. Preheat your oven to 400°F (200°C). Place the coated croquettes on a greased baking sheet and bake for 20–25 minutes, turning halfway through. They won’t be as crispy as fried ones but will still be delicious.
3. What type of potatoes works best?
Russet potatoes are ideal for croquettes because they are starchy and produce a fluffy, smooth texture when mashed. Avoid waxy potatoes as they can make the mixture too sticky.
4. Can I make them vegetarian?
Yes, simply omit the Turkey Bacon and use your favorite cheeses. You can also add finely chopped vegetables or mushrooms for extra flavor.
5. How do I store leftovers?
Store leftover croquettes in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to retain their crispiness.
6. Can I freeze the croquettes?
Yes, shape and coat the croquettes, then freeze them on a baking sheet before transferring to a freezer bag. Fry or bake directly from frozen when needed.
Best potato croquettes recipe
Potato croquettes are golden, crispy bites with a soft, cheesy interior and a flavorful touch of Turkey Bacon and herbs. Perfect as an appetizer, snack, or side dish, they are versatile, budget-friendly, and crowd-pleasing.
- Total Time: 70 minutes
- Yield: 30 croquettes 1x
Ingredients
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3 pounds Russet potatoes, peeled and cubed
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8 tablespoons unsalted butter
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2 tablespoons whole milk
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¼ cup freshly chopped parsley
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½ teaspoon garlic powder
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½ teaspoon sea salt
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¼ teaspoon freshly ground black pepper
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4 ounces sharp cheddar cheese, cut into small cubes
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4 ounces provolone cheese, cubed
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6 slices Turkey Bacon, cooked and crumbled
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1 cup all-purpose flour
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3 large eggs, lightly beaten
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1 cup Panko breadcrumbs
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Vegetable oil, for deep frying
Dipping Sauce:
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1 cup sour cream
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1 tablespoon lemon juice
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2 teaspoons smoked paprika
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2 tablespoons fresh parsley, finely chopped
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2 slices Turkey Bacon, cooked and finely chopped
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¼ teaspoon fine sea salt
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¼ teaspoon black pepper
Instructions
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Boil peeled and cubed potatoes until fork-tender. Drain well.
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Mash potatoes with butter, milk, parsley, garlic powder, sea salt, and black pepper.
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Fold in cheddar, provolone, and crumbled Turkey Bacon evenly.
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Shape mixture into small logs or balls.
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Coat each croquette in flour, dip in beaten eggs, then coat with Panko breadcrumbs.
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Heat vegetable oil in a pan over medium-high heat. Fry croquettes in batches until golden brown, 3–4 minutes per side. Drain on paper towels.
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For the dipping sauce, mix sour cream, lemon juice, smoked paprika, parsley, chopped Turkey Bacon, salt, and pepper until smooth. Serve alongside croquettes.
Notes
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Russet potatoes yield the fluffiest texture.
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Croquettes can be baked instead of fried for a lighter option.
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You can prepare the potato mixture ahead of time and shape/fry later.
- Prep Time: 20 minutes
- Cook Time: 50 minutes