These potato croquettes are a classic side dish: a crunchy exterior with a soft, fluffy interior.
Pair them with roasted or steamed vegetables and your favorite meat or poultry for a complete meal. These croquettes are straightforward to prepare and can be finished in the oven or shallow-fried in a skillet, depending on your preference. Ready to make golden, crunchy potato croquettes? Let’s get started.
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Easy Potato Croquettes Recipe
Potato croquettes are a timeless bistro-style side dish. The key to excellent croquettes is the potato: use floury (starchy) potatoes for a light, fluffy mash that binds well and gives a tender interior. This recipe produces a smooth mash you can shape easily; add dried herbs or a little grated cheese if you like for extra flavor.
The croquettes are quite filling — plan on about four to five per person for a main plate serving, or make smaller, appetizer-sized croquettes if you’re serving a larger group.
Baked vs Shallow-Fried Croquettes
Baking and shallow frying both produce delicious croquettes. Baking is hands-off and healthier, giving a golden, even crust when you brush or drizzle with a little oil. Shallow frying in a skillet creates a crispier, more traditional exterior in less time, but requires careful attention and a small amount of oil.
To shallow fry: pour a thin layer of vegetable oil into a skillet, heat until shimmering, and fry the croquettes for a few minutes per side until deeply golden. For the oven: bake on a tray at a moderate temperature and turn once for even browning.
What You Need For This Recipe
This simple croquette recipe uses fewer than ten ingredients. Prepare the following before you start:
- Floury potatoes, peeled and cut into chunks
- Butter
- 1 egg (use yolk in the mash and white for the coating)
- Plain flour (for coating)
- Panko or regular breadcrumbs
- Olive oil or another neutral oil, for drizzling or frying
- Salt and freshly ground black pepper
- Hard cheese (optional — see notes below)
Measurements and the full ingredient list are included in the recipe card below.
How To Make Potato Croquettes
- Peel and rinse the potatoes, then place them in a pot of salted cold water. Bring to a boil, reduce to a simmer, and cook for about 15 minutes or until tender.
- While the potatoes cook, preheat the oven to 400°F (200°C) and toast the breadcrumbs on a baking tray for 2–3 minutes to help them brown later. Remove and let cool.
- Drain the potatoes and mash them with a fork or ricer. Stir in the butter first, then add one egg yolk and mix until smooth.
- If using cheese, fold a small amount into the warm mash and season with salt and pepper. Allow the mixture to cool briefly so it firms up for shaping (about 5 minutes).
- Shape the mash into roughly 10 evenly sized croquettes. For firmer croquettes, chill them in the refrigerator for 15 minutes before coating.
- Prepare three shallow bowls: flour, beaten egg white, and breadcrumbs. First, dust each croquette with flour, tapping off excess. Next, dip it in the beaten egg white, then roll it in the breadcrumbs until evenly coated.
- Place the coated croquettes on a baking tray. Preheat the oven to 375°F (190°C). Drizzle or brush the croquettes with a little oil and bake for about 20 minutes, turning once halfway through, until golden and crisp. Alternatively, shallow fry in hot oil until deep golden on all sides.
To Add Cheese Or Not?
Cheese is optional but delicious. If you add cheese, use about 50 g (1¾ oz) grated into the potato mixture and consider making slightly smaller croquettes, since cheese increases richness and satiety. Good choices include cheddar, Gruyère, Emmental, or Gouda. Use a firm, flavorful cheese but don’t overfill the mixture — the croquettes should remain easy to shape.
Can You Freeze Cooked Croquettes?
Yes. Freeze croquettes either uncooked or cooked:
- Uncooked: Prepare and shape the croquettes, then freeze them flat on a baking tray before transferring to a freezer bag or container. Cook from frozen when needed.
- Cooked: Let leftover croquettes cool completely, then place in a freezer-friendly container. Reheat from frozen for best texture.
Reheat Potato Croquettes
Preheat your oven to 400°F (200°C). Reheat frozen croquettes straight from the freezer for about 7–10 minutes, or until heated through and crisp. Avoid microwaving if you want to preserve the crunchy coating; the oven restores the crisp texture best.
Serve Potato Croquettes With
Croquettes work well as a snack, appetizer, or side dish. They pair nicely with simple salads and many mains such as schnitzel, burgers, braised beef, grilled ribs, pork chops, or salmon. Serve them with a dipping sauce like aioli, mustard, or a simple herbed yogurt for extra flavor.
More Croquette Variations
If you enjoy making croquettes, try variations that include ham, shrimp, or different cheeses and herbs. Adjust fillings and seasonings to suit your taste, and experiment with sizes depending on whether you want a snack or a hearty side.
I hope you enjoy this potato croquettes recipe—give it a try and adapt it to your preferences!
Potato Croquettes
These potato croquettes are a classic side dish: a crunchy outside and a soft inside. Bake or shallow-fry depending on preference.
Ingredients
- 500 grams floury potatoes, cut into chunks (about 1 lb)
- 25 grams butter (0.9 oz)
- 1 egg (use yolk in mash, white for coating)
- 40 grams plain flour (½ cup)
- 70 grams panko breadcrumbs (⅔ cup)
- Olive oil, for drizzling or frying
- Salt and freshly ground black pepper
- Optional: 50 grams grated hard cheese (cheddar, Gruyère, Emmental, or Gouda)
Instructions
- Peel and wash the potatoes. Place in a pot with salted water, bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.
- Preheat the oven to 400°F (200°C). Toast breadcrumbs on a baking tray for 2–3 minutes; set aside to cool.
- Drain potatoes and mash with a fork or ricer. Stir in butter, then add one egg yolk and mix until smooth. Add cheese if using and season to taste.
- Let the mash cool slightly so it firms up, about 5 minutes. Shape into 10 croquettes and chill for 15 minutes if desired.
- Prepare three shallow bowls: flour, beaten egg white, and breadcrumbs. Coat each croquette in flour, then egg, then breadcrumbs.
- Place on a baking tray, drizzle with oil, and bake at 375°F (190°C) for about 20 minutes, turning once halfway, until golden. Or shallow-fry in a skillet until crisp and golden.
Nutrition Information (per serving)
Yield: 10 • Serving Size: 1
Calories: 126 • Total Fat: 4 g • Saturated Fat: 2 g • Cholesterol: 24 mg • Sodium: 109 mg • Carbohydrates: 19 g • Fiber: 2 g • Protein: 3 g
Note: Nutrition values are approximate and provided for informational purposes only.