Name: Potato Croquettes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: Potatoes (Russet), cut into cubes; Unsalted butter; Salt and pepper; Milk; 1 egg; Fresh parsley, chopped; Cheddar cheese, cubed; Provolone cheese, cubed; All-purpose flour; Eggs, beaten (for dredging); Breadcrumbs (preferably panko); Vegetable oil (for frying); For the dip:; Sour cream; Smoked paprika; Fresh parsley; Salt and pepper

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Golden, crispy, and stuffed with melty cheese, these potato croquettes are one of my favorite ways to turn simple mashed potatoes into a snack that disappears as soon as it hits the table. They’re creamy inside, crunchy outside, and filled with gooey cheddar-provolone centers.

Why You’ll Love This Recipe

I like these croquettes because they check every box: crispy coating, cheesy filling, and a rich flavor that makes them totally addictive. I also appreciate how versatile they are—I can fry them for maximum crunch, bake them when I want something lighter, or even air fry them for convenience. They’re a great make-ahead option, freezer-friendly, and honestly, I find myself making mashed potatoes just to have an excuse to fry up a batch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

potatoes, cut into cubes (I use Russet for fluffiness)
unsalted butter
salt and pepper
milk
egg
fresh parsley, chopped
cheddar cheese, cubed
provolone cheese, cubed
all-purpose flour
eggs, beaten
breadcrumbs (I like panko for extra crispiness)
vegetable oil (for frying)

For the dip:

sour cream
smoked paprika
fresh parsley
salt and pepper

Directions

I start by boiling the potatoes in salted water until fork tender, then mash them with butter, milk, an egg, salt, and pepper.
I stir fresh parsley into the cooled mash for extra freshness.
Next, I scoop out golf ball-sized portions, flatten them, tuck in a cube of cheddar and provolone, and shape into balls or cylinders.
I roll each croquette in flour, dip in beaten egg, then coat in breadcrumbs for a perfect crunchy shell.
To fry, I heat vegetable oil to 350°F (175°C) and cook the croquettes in small batches for about 3–4 minutes until golden brown all over.
For the dip, I simply mix sour cream with smoked paprika, parsley, salt, and pepper.

Servings and timing

This recipe makes about 30 croquettes. Prep takes around 20 minutes, cooking takes about 50 minutes, and total time comes in at 1 hour and 10 minutes.

Variations

I sometimes swap the cheese for gouda, mozzarella, or Monterey Jack for a new flavor twist.
To make them heartier, I mix in caramelized onions or sautéed mushrooms.
To lighten things up, I bake them at 400°F (200°C) for 15–18 minutes, flipping halfway, or air fry at 375°F (190°C) for 10–12 minutes.

Storage/Reheating

I keep cooked croquettes in the fridge in an airtight container for up to 4 days. For longer storage, I freeze uncooked croquettes on a tray, then transfer to a freezer bag—they’ll last up to 3 months.

To reheat, I bake them at 375°F (190°C) for about 10 minutes, pop them in the air fryer for 5–7 minutes, or crisp them in a skillet with a little oil. I avoid the microwave unless I don’t mind them being soft instead of crispy.

FAQs

Can I make these croquettes ahead of time?

Yes, I often shape and bread them, then keep them in the fridge (uncooked) for up to 24 hours before frying.

Can I bake potato croquettes instead of frying?

Absolutely. I bake them at 400°F (200°C) for 15–18 minutes, flipping halfway, and they turn out golden and delicious.

Do these work in an air fryer?

Yes, I preheat to 375°F (190°C), spray the croquettes with oil, and air fry for 10–12 minutes until crisp.

Can I change the cheese filling?

Definitely. I use cheddar and provolone most often, but gouda, mozzarella, Monterey Jack, or even brie make great alternatives.

How do I make them gluten-free?

I just replace the flour and breadcrumbs with gluten-free versions (or crushed GF crackers) and they come out just as good.

Conclusion

These potato croquettes are my go-to when I want a comforting, crispy, and cheesy snack. I love how versatile they are, whether I’m frying, baking, or air frying. They’re perfect for parties, family dinners, or just raiding the fridge for a late-night bite. Once I make them, they never last long—everyone always comes back for “just one more.”

Potato Croquettes