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Easy Baked Potato Croquette Recipe

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.

Boiled potatoes

Meanwhile, sauté the onion in 1 tablespoon of the butter.

Sauteed onions

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.

Panko on a plate
Panko 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.

Croquettes on a sheet pan

Sprinkle each croquette with smoked paprika.

Croquettes with paprika

Preheat the oven to 375 degrees F and bake for 20-25 minutes or until the croquettes are lightly browned and crispy.

Baked croquettes

Serve with sour cream.

Croquettes served

Printable recipe

More Tasty Side Dishes

Recipe By Kristin
Course: Side Cusine:French Difficulty:Easy

Servings

12 minutes

Preparing Time

30 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

  1. 4 pounds of russet potatoes, peeled and cut into 2 inch pieces

  2. 5 Tablespoons butter

  3. 1 medium onion, diced

  4. 8 ounces shredded cheddar cheese

  5. 1.5 cups panko bread crumbs

  6. 1 teaspoon smoked paprika

  7. salt and pepper to taste

DIRECTION

  1. 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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