A crisp-on-the-outside, creamy-on-the-inside potato croquette filled with Parmesan and chives, served alongside a quick garlic aioli to elevate every bite.

Why You’ll Love This Recipe

• The contrast of a golden crunchy exterior and velvety interior is endlessly satisfying.

• It’s a way to reinvent leftover mashed potatoes into something special.

• The garlic aioli adds a bright, flavorful punch without much effort.

• These croquettes are adaptable — you can shallow-fry, pan-fry, or bake them.

• They make great appetizers, side dishes, or snack bites.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potato Patties

• 2 cups mashed potatoes (about 1 lb of potatoes, or approximately three medium potatoes)

• 1 egg, beaten

• ½ cup freshly grated Parmesan cheese

• ¼ cup fresh chopped chives

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

Crispy Breading

• ¼ cup all-purpose flour

• 2 eggs, beaten

• 1¼ cups panko bread crumbs

• 2 to 4 tablespoons vegetable oil (for frying)

Garlic Aioli

• ¼ cup mayonnaise

• 1 clove garlic, minced

• ⅛ teaspoon salt

• 1½ teaspoons lemon juice

Directions

1. Chill the mixture
   In a medium bowl, combine mashed potatoes, 1 beaten egg, Parmesan, chopped chives, salt, and pepper. Cover and refrigerate for at least 30 minutes to help the mixture firm up and make it easier to shape.

2. Shape the croquettes
   Use about 1½ tablespoons of the chilled potato mixture to form each croquette into a disc shape (or oval, your preference).

3. Set up your breading stations
   Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the panko bread crumbs in a third bowl.

4. Bread the croquettes
   Dredge each croquette first in flour, then dip into the beaten eggs, and finally coat with panko crumbs. Make sure each croquette is well coated.

5. Cook the croquettes
   In a skillet over medium heat, heat 1 to 2 tablespoons of vegetable oil. Add the croquettes in batches (do not overcrowd). Fry for about 1 to 2 minutes per side, until golden brown and crisp. If the bottoms brown too quickly, reduce the heat slightly. Add more oil if needed between batches. Drain cooked croquettes on paper towels.

6. Make the aioli
   In a small bowl, whisk together the mayonnaise, minced garlic, salt, and lemon juice until smooth and well combined.

7. Serve
   Serve the hot croquettes immediately alongside the garlic aioli for dipping.

Servings and timing

Servings: Makes about 16 croquettes
Prep time: 15 minutes (plus 30 minutes chilling)
Cook time: 10 minutes
Total time: approx. 55 minutes (including chilling)

Variations

• Baked version: Instead of frying, brush each croquette lightly with oil and bake in a 425 °F (220 °C) oven until golden and crisp, flipping once.

• Cheese mix: Add a bit of mozzarella or sharp cheddar inside for a melty core.

• Herb twist: Swap or add herbs like parsley, dill, or basil along with the chives.

• Spicy kick: Add a pinch of cayenne pepper or smoked paprika to the potato mix or the breading for a touch of heat.

• Different coatings: Use regular breadcrumbs, crushed cornflakes, or gluten‑free crumbs if needed.

• Veggie mix-ins: Stir in finely chopped sautéed onions, peppers, or spinach into the mashed potatoes before chilling.

Storage/Reheating

• Storage: Place leftover croquettes in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a 425 °F (220 °C) oven on a baking sheet for a few minutes per side until warmed through and crisp again. Avoid microwaving, which will make them soggy.

• Make ahead: You can prepare and bread the croquettes ahead of time, refrigerate them, and fry or bake moments before serving.

• Freezing: Freeze raw (breaded) croquettes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Cook from frozen, increasing cook time slightly.

FAQs

What kind of potatoes work best for croquettes?

Starchy potatoes like russets or Yukon Gold are ideal. They mash smoothly and produce a creamy interior rather than a waxy texture.

Can I use leftover mashed potatoes?

Yes. Just make sure they are fairly dry in consistency; if too wet, mix in a bit of extra cheese, flour, or mashed potato flakes to firm up.

Why do I chill the potato mixture before shaping?

Chilling helps the mixture firm up, making it much easier to shape the croquettes without them falling apart.

Can I skip the panko and use regular breadcrumbs?

Yes, but panko gives a lighter, crunchier texture. Regular breadcrumbs will work, but the crust may be denser.

How do I make sure croquettes stay intact when frying?

Ensure they’re well chilled and properly breaded. Don’t overcrowd the pan, and flip gently with a spatula.

Can I bake instead of fry?

Yes — coat or brush lightly with oil and bake in a hot oven until golden and crisp, turning once for even browning.

Is the aioli optional?

Yes, but it complements the croquettes beautifully. You can also serve them with ketchup, sour cream, or another dipping sauce of choice.

Can I make these gluten-free?

Use gluten‑free flour and breadcrumbs (or panko) in place of the regular ones, and you’ll have a gluten-free version.

How do I store breaded but uncooked croquettes?

Place them on a parchment-lined tray in the fridge (not touching) until ready to cook. Cover loosely to keep crispness intact.

How do I get the crispiest exterior?

Make sure your oil is hot enough (but not smoking), don’t overcrowd the pan, and let each side fry undisturbed until golden before turning.

Conclusion

These Potato Croquettes with Garlic Aioli marry crisp texture and creamy interior in a way that feels indulgent yet simple. They’re a clever upgrade for leftover potatoes or a satisfying appetizer on their own. With flexible cooking methods and flavorful dipping sauce, they’re destined to be a favorite you’ll return to whenever you want something comforting yet elegant.