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.

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
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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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