Cheesy Potato Croquettes with Hatch Chili Sauce Recipe

Introduction

Potato croquettes with cheese are crispy on the outside and irresistibly creamy inside. These golden bites are packed with smoky and sharp cheeses, seasoned with warm spices, and served with a vibrant hatch chili sauce for an extra kick.

Ingredients

• 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, avocado, or olive oil for frying
• 3 hatch chiles, broiled to remove skin
• 1.5 tbsp mayo
• 1/3 cup creme fraiche or sour cream
• 1 tsp honey
• 1/3 cup cilantro
• 2 scallions
• 2 tsp rice vinegar
• Salt and pepper to taste (for sauce)

Instructions

1. Step 1: Peel and cube the Yukon gold potatoes. Place them in a pot, cover with water, add a heavy pinch of salt, and boil until very tender. Drain and let the potatoes steam to dry out.
2. Step 2: Rice the potatoes into a bowl. Add the potato starch and seasonings (smoked paprika, chipotle powder, onion powder, garlic powder, allspice, salt, and pepper). Mix gently to combine without becoming gluey.
3. Step 3: To form the croquettes, take about 2 tablespoons of the potato mixture and flatten it in your hand. Place a small amount of cheddar and hika bay cheese in the center, then close and shape into balls to encase the cheese. You should get 18–22 croquettes.
4. Step 4: Chill the croquettes in the refrigerator for 30–45 minutes or freeze for 15 minutes to help them firm up.
5. Step 5: Heat oil in a deep fryer or heavy pan to 350°F (or test by placing the end of a wooden spoon in the oil—if it bubbles steadily, it’s ready).
6. Step 6: Fry the croquettes in batches until golden and crispy, about 3–4 minutes. Remove and drain on paper towels. Sprinkle with flaky salt, chopped chives, and cilantro.
7. Step 7: For the hatch chili sauce, combine the roasted hatch chiles, mayo, creme fraiche or sour cream, honey, cilantro, scallions, rice vinegar, salt, and pepper in a blender. Blend until smooth.
8. Step 8: Serve the hot croquettes with the vibrant hatch chili sauce on the side for dipping.

Tips & Variations

• Use a mix of smoked gouda and sharp cheddar for a rich, smoky flavor that pairs beautifully with the spices.
• If you can’t find hatch chiles, substitute with roasted poblano peppers for a similar smoky heat.
• For extra crunch, you can coat the croquettes in panko breadcrumbs before frying.
• Make the croquettes ahead and freeze them fully before frying to save time on busy days.

Storage

Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to maintain crispiness. The hatch chili sauce keeps well in the fridge for up to 5 days—stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the croquettes instead of frying?

Yes, you can bake them at 400°F for about 20 minutes, turning halfway through, but frying gives the best crispy texture.

How do I prevent the croquettes from falling apart?

Be careful not to overwork the potato mixture, chill the formed croquettes before cooking, and use enough starch to bind the potatoes well.

Cheesy Potato Croquettes with Hatch Chili Sauce Recipe

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★★★★★

4.5 from 130 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 18–22 croquettes 1x
• Diet: Vegetarian

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Description

Deliciously crispy Potato Croquettes stuffed with melted smoked gouda and sharp cheddar cheese, seasoned with smoked paprika and chipotle powder, and served with a vibrant roasted hatch chili dipping sauce. These golden croquettes are perfect as a savory appetizer or a comforting side dish.

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Ingredients

Scale 1x2x3x

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
• Flaky salt for garnish
• Chives and cilantro for garnish

Hatch Chili Sauce

• 3 hatch chiles, broiled to remove skin
• 1.5 tbsp mayo
• 1/3 cup creme fraiche or sour cream
• 1 tsp honey
• 1/3 cup cilantro
• 2 scallions
• 2 tsp rice vinegar
• Salt and pepper to taste

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Instructions

1. Prepare the potatoes: Peel and cube the Yukon gold potatoes. Place them in a pot filled with water, adding a heavy pinch of salt. Boil the potatoes until they are very tender. Drain and let them steam dry to remove excess moisture.
2. Make the potato mixture: Rice the cooked potatoes into a bowl. Add the potato starch and all the seasoning powders: smoked paprika, chipotle, onion, garlic powder, allspice, salt, and pepper. Mix gently until combined, being careful not to overwork the mixture to avoid a gluey texture.
3. Form the croquettes: Take about 2 tablespoons of the potato mixture and flatten it in your hand. Place a small amount of grated sharp cheddar and hika bay (smoked gouda) cheese in the center. Fold and close the potato around the cheese to enclose it fully, then roll it into a ball. Repeat until you have 18 to 22 croquettes.
4. Chill the croquettes: Place the croquettes in the refrigerator to rest for 30 to 45 minutes, or alternatively freeze them for 15 minutes to firm up.
5. Heat the oil: Preheat grapeseed (or avocado or olive) oil in a deep pan or fryer to 350°F (175°C). You can test readiness by dipping the bottom of a wooden spoon—if bubbles form, the oil is ready.
6. Fry the croquettes: Fry the croquettes in batches, avoiding overcrowding the pan. Cook until golden brown and crispy on all sides, ensuring the cheese inside melts thoroughly.
7. Drain and garnish: Remove the croquettes with a slotted spoon and place them on paper towels to drain excess oil. Sprinkle with flaky salt, chopped chives, and fresh cilantro.
8. Prepare the hatch chili sauce: Place the broiled and peeled hatch chiles into a blender along with mayo, creme fraiche (or sour cream), honey, cilantro, scallions, rice vinegar, salt, and pepper. Blend until smooth and creamy.
9. Serve: Present the crispy potato croquettes warm with the roasted hatch chili sauce on the side for dipping.

Notes

• You can substitute Yukon gold potatoes with russet potatoes but expect a slightly different texture.
• Resting croquettes before frying helps them hold their shape and prevents them from falling apart.
• Use a neutral oil with a high smoke point like grapeseed, avocado, or light olive oil for frying to ensure perfect crispiness.
• The hatch chili sauce can be adjusted for spice by deseeding the chiles if preferred milder.
• Leftover croquettes can be reheated in an air fryer or oven to maintain crispiness.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: potato croquettes, cheese croquettes, fried potato balls, hatch chili sauce, appetizer, smoked gouda, cheddar, crispy croquettes