This easy baked potato croquette recipe is sure to please any family. The croquettes are so easy to reheat for leftover sides. They pair nicely with any meat and potatoes meal. Baking the croquettes is healthier than frying them, don’t worry, the panko coating will still be crispy and delicious. Serve with a side of sour cream if desired.
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Tools needed to make potato croquettes
Potato Croquettes Ingredients
- 4 pounds of russet potatoes, peeled and cut into 2 inch pieces
- 5 Tablespoons butter
- 1 medium onion, diced
- 8 ounces shredded cheddar cheese
- 1.5 cups panko bread crumbs
- 1 teaspoon smoked paprika
- salt and pepper to taste
How to make potato croquettes
First boil the potatoes until they break apart easily with a fork, drain the water.
Meanwhile, sauté the onion in 1 tablespoon of the butter.
Place the warm potatoes in a mixing bowl along with the remaining butter, cheddar cheese and salt and pepper. Use a hand mixer to blend well.
Add the sauteed onions and continue to blend until smooth and creamy.
Measure out approximately 1/2 cup of the mixture and roll it into a ball. Continue to roll the balls until all of the mixture is used up.
Pour the panko bread crumb on a plate.
Roll each potato ball into the crumbs until well coated. Flatten each ball slightly and place it on a parchment lined sheet pan.
Sprinkle each croquette with smoked paprika.
Preheat the oven to 375 degrees F and bake for 20-25 minutes or until the croquettes are lightly browned and crispy.
Serve with sour cream.
Printable recipe
More Tasty Side Dishes
Servings
12 minutes
Preparing Time
30 minutes
Cooking Time
25 minutes
Calories
kcal
INGREDIENTS
4 pounds of russet potatoes, peeled and cut into 2 inch pieces
5 Tablespoons butter
1 medium onion, diced
8 ounces shredded cheddar cheese
1.5 cups panko bread crumbs
1 teaspoon smoked paprika
salt and pepper to taste
DIRECTION
- First boil the potatoes until they break apart easily with a fork, drain the water.<br>Meanwhile, sauté the onion in 1 tablespoon of the butter.<br>Place the warm potatoes in a mixing bowl along with the remaining butter, cheddar cheese and salt and pepper. Use a hand mixer to blend well.<br>Add the sauteed onions and continue to blend until smooth and creamy.<br>Measure out approximately 1/2 cup of the mixture and roll it into a ball. Continue to roll the balls until all of the mixture is used up.<br>Pour the panko bread crumb on a plate. Roll each potato ball into the crumbs until well coated. Flatten each ball slightly and place it on a parchment lined sheet pan.<br>Sprinkle each croquette with smoked paprika. Preheat the oven to 375 degrees F and bake for 20-25 minutes or until the croquettes are lightly browned and crispy.<br>Serve with sour cream.<br>
NOTES
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