Cheesy Potato Croquettes with Hatch Chili Sauce Recipe

Introduction

Potato croquettes with cheese are a delightful, crispy snack or side dish packed with creamy cheese inside soft, seasoned potatoes. Perfectly fried to golden perfection, these bite-sized treats are sure to impress family and friends.

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 oil (or avocado/olive oil for frying)
• 3 hatch chiles, broiled to remove skin
• 1 1/2 tbsp mayonnaise
• 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 potatoes. Place them in a pot, cover with water, add a heavy pinch of salt, and boil until very tender. Drain and allow the potatoes to steam dry.
2. Step 2: Rice the potatoes and transfer to a bowl. Add the potato starch, smoked paprika, chipotle powder, onion powder, garlic powder, allspice, salt, and pepper. Mix gently to combine without overworking to avoid a gluey texture.
3. Step 3: To shape the croquettes, take about 2 tablespoons of the potato mixture and flatten it in your hand. Place a small amount of grated cheddar and Hika Bay cheese in the center, then fold the potato around the cheese, sealing it completely. Roll into balls. This should make about 18 to 22 croquettes.
4. Step 4: Chill the croquettes in the refrigerator for 30 to 45 minutes or freeze for 15 minutes to firm up.
5. Step 5: Heat grapeseed oil in a deep pan to 350°F, or until bubbles form around the bottom of a wooden spoon when dipped in oil.
6. Step 6: Fry the croquettes in batches until golden and crispy on all sides. Remove and drain on paper towels.
7. Step 7: Sprinkle flaky salt, chopped scallions, and cilantro over the croquettes before serving.
8. Step 8: For the hatch chili sauce, combine the roasted hatch chiles, mayonnaise, creme fraiche (or sour cream), honey, cilantro, scallions, rice vinegar, salt, and pepper in a blender. Blend until smooth. Serve alongside the croquettes.

Tips & Variations

• Use smoked gouda if Hika Bay cheese is unavailable for a similar smoky flavor.
• Chilling the croquettes before frying helps them hold their shape and improves texture.
• For a spicier kick, add a pinch of cayenne pepper to the potato mixture.
• Try baking the croquettes at 400°F for 20–25 minutes as a lighter alternative to frying.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness. The hatch chili sauce can be kept refrigerated for up to 5 days in a sealed container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the croquettes ahead of time?

Yes, you can shape and chill the croquettes a day in advance. Keep them covered in the refrigerator until ready to fry.

What can I substitute if I don’t have hatch chiles?

If hatch chiles are unavailable, roasted poblano or anaheim peppers work well as a substitute for the sauce.

Cheesy Potato Croquettes with Hatch Chili Sauce Recipe

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★★★★★

4.4 from 128 reviews

• Author: lilan
• Total Time: 45-60 minutes
• Yield: 18–22 croquettes 1x

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Description

These Potato Croquettes with Cheese are crispy, golden on the outside and oozing with melted smoked gouda and sharp cheddar cheese inside. Flavored with smoked paprika, chipotle, and allspice, these croquettes are fried to perfection and served with a vibrant, creamy roasted hatch chili sauce made from broiled chiles, mayo, creme fraiche, honey, cilantro, and scallions. A perfect appetizer or side dish with a smoky, spicy twist.

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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, chopped chives and cilantro for garnish

Hatch Chili Sauce

• 3 hatch chiles, broiled to remove skin
• 1.5 tbsp mayonnaise
• 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, cover with water, add a heavy pinch of salt, and boil until the potatoes are very tender. Drain and let them steam in the colander to dry out.
2. Mash and Season: Rice or mash the potatoes and transfer them to a mixing bowl. Add the potato starch and all the spices: smoked paprika, chipotle powder, onion powder, garlic powder, allspice, salt, and pepper. Mix gently to combine thoroughly without overworking, so the mixture doesn’t become gluey.
3. Form the Croquettes: Take about 2 tablespoons of the potato mixture, flatten it in your hand, then place some grated sharp cheddar and hika bay cheese in the center. Fold and close the potato around the cheese carefully to trap it inside and then roll the mixture into smooth balls. This should yield approximately 18-22 croquettes.
4. Chill the Croquettes: Place the formed croquettes in the fridge to rest for 30 to 45 minutes, or for a quicker option, freeze for 15 minutes. This will help them hold their shape better during frying.
5. Heat the Oil: Preheat grapeseed oil in a deep pan or skillet to 350°F. Test the oil by dipping the end of a wooden spoon – if bubbles form around it, the oil is ready for frying.
6. Fry the Croquettes: Carefully add the croquettes in batches to the hot oil, frying them until golden and crisp on all sides, about 3-4 minutes per batch. Remove and drain on paper towels.
7. Garnish: Sprinkle with flaky salt, chopped chives, and fresh cilantro to finish.
8. Make the Hatch Chili Sauce: In a blender, combine the roasted, peeled hatch chiles with mayonnaise, creme fraiche or sour cream, honey, cilantro, scallions, rice vinegar, and salt and pepper. Blend until smooth to create a creamy, spicy dipping sauce.

Notes

• You can substitute hika bay cheese with smoked gouda or another semi-soft smoked cheese.
• Freezing the croquettes before frying helps maintain their shape and prevents melting cheese from leaking.
• Adjust the spiciness of the hatch chili sauce by adding fewer or more chiles based on your heat tolerance.
• Use grapeseed, avocado, or olive oil for frying for a healthier fat option with a good smoke point.
• Make sure the potatoes are well dried after boiling for better croquette texture.
• Serve these croquettes warm for the best cheesy, crispy experience.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

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