These potato croquettes are irresistibly delicious and crunchy. They are made of mashed potatoes loaded with bacon, chives, and cheddar cheese formed into balls, coated with breadcrumbs, fried to a crispy golden brown, and served with garlic aioli.

 

Easy Potato Croquette Recipe

There’s nothing quite like a crispy fried ball of cheesy potato goodness, you know. Add some bacon and chives to the mix as well as an unbeatable garlic aioli and you might as well give up your search for the perfect bite because you already found it!

These potato croquettes are made with seasoned mashed potatoes loaded with melty cheddar cheese, crispy, crumbled bacon, and chives. The mashed potatoes are formed into balls, breaded and fried, and served with homemade garlic aioli with a hint of smoked paprika. Crunchy on the outside and soft and cheesy on the inside, they are impossible to stop eating. Prepare yourself for the best finger food you’ve ever experienced!

Recipe Ingredients

Here’s what you’ll need to make this potato croquette recipe using simple ingredients to make a deliciously crunchy treat! Scroll to the recipe card below for precise measurements.

For the Mashed Potatoes

• Russet potatoes – You could use Yukon gold potatoes instead.
• Butter – Opt for unsalted butter. It will give you more control over the flavor of your croquettes.
• Whole milk – Half and half will also do the trick if you’d like a richer taste.
• Sour cream – Cream cheese softened at room temperature is also okay to use.
• Cooked, crumbled bacon – Crisped-up finely diced ham would be a great substitute.
• Herbs – Fresh chives and chopped parsley.
• Shredded cheddar cheese – Shredded parmesan is another option. In either case, shred your own cheese, if possible. You could also use parmesan cheese.
• Seasoning – Garlic powder, salt, and pepper.

For the Breading

• Vegetable oil – Or another neutral frying oil.
• All-purpose flour – The flour helps to absorb moisture from the potato mixture, resulting in a crispier bite. You can use a gluten-free substitute here.
• Eggs – The beaten eggs act as a glue that helps the coating adhere to the potato mixture.
• Plain breadcrumbs – Don’t use panko; you can use seasoned bread crumbs instead. I like using the unseasoned ones because they give me more control over the flavor of the dish.

To Make the Aioli

• Mayonnaise – Use real, full-fat mayonnaise here, friends. Trust me.
• Garlic – I used fresh garlic, but 1/2 teaspoon of garlic powder is a good alternative.
• Fresh lemon juice – Fresh is always best.
• Smoked paprika – You can also use a little cayenne if you want to add some heat.

How To Make Potato Croquettes

Get ready to roll up your sleeves and dive into one of the best croquette recipes. Here’s a quick guide on how to make them deliciously cheesy and crunchy!

1. Make the aioli. In a shallow bowl, whisk together the ingredients for the sauce, cover, and chill in the fridge.
2. Boil the potatoes. Add the potatoes and salt to a pot and cover them with water. Bring the water to a boil and then reduce the heat and simmer for 12 minutes. Drain.
3. Make the mashed potatoes. Mash the potatoes and gradually mix in the milk and sour cream, followed by the bacon, chives, parsley, cheese, garlic powder, and salt and pepper to taste. Cool at room temperature.
4. Prep. Line one baking sheet with parchment paper and another with paper towels and heat 3 inches of vegetable oil to 375°F.
5. Form the croquettes. Form the mashed potato mixture into 1 1/2-inch balls and arrange them on the baking sheet lined with parchment paper.
6. Dredge. Fill a bowl with flour, another with beaten eggs, and another with breadcrumbs. Dip each croquette in the flour, then in the egg, and then in the breadcrumbs, and return each to the baking sheet.
7. Cook. Fry the croquettes in batches until golden brown, turning periodically. Transfer to the baking sheet lined with paper towels.
8. Serve. Serve the potato croquettes warm with aioli.

Serving Suggestions

I think the best way to serve these potato cheese croquettes is with a flavorful dipping sauce (I am partial to the smoky garlic aioli in this recipe) and a light salad. You could also try my Blender Hollandaise or this fabulous Honey Mustard Sauce. As far as salads go, I have been loving these with my La Scala Chopped Salad. My Green Goddess Salad Recipe would also be a good match.

Potato croquettes are great party bites, so enjoy them with a classy cocktail like this Campari Spritz and a few other tidbits of finger food. These Bacon and Chives Cheese Balls and/or my Classic Deviled Eggs would pair beautifully.

Proper Storage

Potato croquettes are best if enjoyed immediately. If you have any leftovers, let them cool to room temperature before sealing them in an airtight container. They will stay good in the fridge for 3 to 4 days or in the freezer for 3 months.

To reheat, allow the croquettes to thaw in the fridge, if applicable. Arrange them on a sheet pan and bake at 350°F for 10-15 minutes or until warm. You could also reheat them in the basket of an air fryer at 350°F for 3-5 minutes or until heated through.

More Potato Side Dishes

Looking for more unforgettable ways to dress up potatoes? Here are a few more fun ideas for you.

• Crispy Smashed Potatoes in the Air Fryer
• Vesuvio Potatoes
• Air Fryer Baked Potatoes
• Garlic Rosemary Mashed Potatoes