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.

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, 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

Instructions

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.
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.
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.
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.
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.
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.
Garnish: Sprinkle with flaky salt, chopped chives, and fresh cilantro to finish.
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