Name: Potato Croquettes with Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 lbs russet potatoes, peeled and cubed; 1/2 cup grated Parmesan cheese; 1/2 cup all-purpose flour; 2 large eggs; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt, to taste; Black pepper, to taste; 8 oz mozzarella cheese, cut into small cubes; 1 cup breadcrumbs (panko preferred); Vegetable oil, for frying

Why You’ll Love Potato Croquettes with Cheese Recipe

Because of the contrast between the crunchy exterior and the soft cheesy interior — each bite gives that satisfying crunch followed by a creamy, cheesy center. The original recipe also includes a smoky chili-style sauce for dipping, adding extra flavor and a little kick, which makes it great for sharing with friends or serving as a party snack.

Ingredients

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

Croquettes

Yukon gold potatoes (about 1 ½ lb)
Potato or corn starch (½ cup)
Smoked gouda (or similar meltable cheese), grated (about 6 oz)
Sharp cheddar cheese, grated (about 4 oz)
Smoked paprika (2 teaspoons)
Chipotle powder (1 teaspoon)
Onion powder (1 teaspoon)
Garlic powder (1 teaspoon)
Allspice (¼ teaspoon)
Salt and pepper to taste
Oil for frying (e.g. olive oil, avocado oil, or grapeseed oil)

(Hatch Chili Sauce — optional but recommended)

Hatch chiles (about 3), roasted and peeled
Mayonnaise (about 1.5 tablespoons)
Crème fraîche or sour cream (about ⅓ cup)
Honey (1 teaspoon)
Fresh cilantro (about ⅓ cup)
Scallions (2), roughly chopped
Rice vinegar (2 teaspoons)
Salt and pepper to taste

Directions

Peel and cube the potatoes, then boil them in salted water until very tender. Drain, then allow them to steam dry.
Use a potato ricer (or mash thoroughly) to rice the potatoes. Transfer to a bowl and stir in the potato starch and all seasonings (paprika, chipotle, onion powder, garlic powder, allspice, salt and pepper). Mix until smooth but avoid over‑mixing so the mixture doesn’t become gluey.
Take about 2 tablespoons of potato mixture, flatten it in your hand, place some grated cheddar and gouda in the center, then fold and roll into a ball. Repeat until you’ve used all the mixture (should make ~18–22 balls).
Chill the formed croquettes — 30–45 minutes in the fridge or about 15 minutes in the freezer. This helps them hold their shape when frying.
Heat oil to about 350 °F (or until a wooden spoon dipped into the oil bubbles) in a deep pot. Fry the croquettes in batches until golden brown all over. Drain on paper towels.
While still warm, sprinkle with flaky salt, chopped chives, and fresh cilantro.
(Optional) For the sauce: blend the roasted chiles with mayo, crème fraîche (or sour cream), honey, cilantro, scallions, rice vinegar, salt and pepper until smooth. Serve on the side for dipping.

Servings and timing

Makes about 22 croquettes.
Prep time: ~ 40 minutes
Cook time: ~ 20 minutes
Rest / chilling: ~ 15–45 minutes
Total time: ~ 1 hour 15 minutes

Variations

You can substitute the smoked gouda + cheddar with any meltable cheese you like.
Instead of frying, you could try a baked version: wrap a cheese‑filled potato mixture in breadcrumbs and bake until golden (though frying gives the classic crispy exterior).
You can adjust the spices — omit the chipotle for milder flavor, or swap smoked paprika or cayenne if you want different smoky or spicy notes.
If you don’t have Yukon gold potatoes, other varieties (like russet or Idaho) can work fine.

Storage/Reheating

If you fry all croquettes, let them cool completely, then store them in an airtight container in the fridge for up to 2–3 days. Reheat in a preheated oven at ~180 °C (350 °F) until hot and crisp again.
You can also freeze uncooked (after shaping and chilling): wrap well and freeze. To cook, fry directly from frozen (may require a bit more time) or thaw overnight in fridge then fry.
For baked variants: after baking, let cool, then store and reheat in the oven for best texture (avoid microwave to preserve crispiness).

FAQs

What type of potatoes are best for croquettes?

Yukon gold potatoes are ideal because they mash smoothly and have a creamy texture that gives a rich flavor. Other varieties like russet or Idaho can work too, but make sure mashed potatoes are dry enough so balls hold together.

Can I bake the croquettes instead of frying?

Yes — you can coat shaped croquettes in breadcrumbs and bake in the oven until golden. Baked croquettes won’t be quite as crispy as fried ones, but are a lighter alternative.

What cheeses can I use?

Any meltable cheese works. Smoked gouda, cheddar, mozzarella or a blend — just make sure the cheese melts well so you get that gooey center.

How do I prevent the cheese from leaking during frying?

Make sure to seal each croquette completely — press potato firmly around the cheese and shape tightly. Also chilling before frying helps them maintain their shape.

Can I make them ahead of time?

Yes. You can shape croquettes and store them (raw) in fridge for up to 1–2 days, or freeze them for longer storage. Then fry or bake when ready.

What dipping sauce goes well?

A smoky chili‑cream sauce works great (as in the original recipe), but you can also serve with garlic aioli, marinara, or a simple yogurt‑herb dip.

How can I make them less heavy / oily?

Opt for baking instead of frying. Also, using minimal oil for frying and draining on paper towels helps. Alternatively, air‑frying works if you have an air fryer.

Can croquettes be vegetarian / meat-free?

Yes — this recipe is vegetarian. You can also add herbs, spices, or cooked vegetables to the potato mixture for more flavor or variation.

How do I ensure a crispy exterior?

Use dry mashed potatoes (avoid too much butter or milk), chill the formed croquettes before frying or baking, and ensure oil is hot enough (or oven preheated) for quick crisping.

Are these croquettes gluten-free?

As written, yes — since they use potato starch (or corn starch) instead of flour or breadcrumbs. If you bread them (for a baked version), substitute with gluten-free breadcrumbs if needed.

Conclusion

These cheese‑filled potato croquettes are a crowd‑pleaser: crispy on the outside, soft and cheesy on the inside, easy to make and endlessly flexible. Whether you fry or bake them, serve them as a snack, appetizer, or side dish — they’re sure to satisfy. With simple ingredients and minimal fuss, they’re a great recipe to keep in your weeknight rotation or for entertaining guests.

Potato Croquettes with Cheese