Holy croquette, are you ready for this?
I’m feeling all sorts of nostalgic for travel, and itchy with anticipation as the weather becomes just the slightest bit nicer. Except for that blizzard that’s due for what seems to be our Annual April Blizzard here in Minnesota.
It’s just a good excuse to cozy in one last time and devour Cheesy Potato Croquettes. At least that’s what I’m telling myself.
Travel? Croquettes? I’ve got to tell you how these came into my recipe arsenal.
Life changed forever when I first had Persian Fetta Potato Croquettes in Australia. It was my last morning in Melbourne. Before heading to the airport my friend and I had one last quintessential Melbourne brunch (well, last for me, for the foreseeable future).
I kid you not, it was the best brunch I’d had in, um, maybe ever?
How is it that you find your favorite restaurant right before leaving a place? A restaurant that to enjoy again you literally have to fly around the world?
Rhetorical question, yes, but it seems to always happen, doesn’t it? Hello, Vietnamese Egg Coffee!
Naturally, that meant I HAD to figure out how to recreate it back here in Minnesota, and of course share with you.
First things first: what is Persian Fetta? It’s THE cheese of Yarra Valley (right outside of Melbourne). And it was BOMB in potato croquettes.
It is a soft and creamy cheese with a buttery finish; marinated in garlic, bay leaves, peppercorns, fresh thyme, and olive oil. ALL OF THE GOOD THINGS.
Unfortunately, it’s not available here in the U.S., so I had to get to thinking.
And planning. Research and development mode STAT.
What’s a soft, buttery, creamy cheese filled with herbs, and available in U.S. grocery stores?
Are you thinking what I’m thinking? BOURSIN CHEESE (garlic and herb variety, of course).
Friends, it’s a pretty damn good substitute. I’m like 1028% obsessed with Boursin Garlic and Herb. Give me the entire container, a sleeve of buttery crackers, and I’m in indulgent heaven (no, this isn’t sponsored, just forever in love).
Which leaves no question as to how amazing Boursin cheese is in potatoes.
The mashed potatoes almost didn’t make it into croquette form, because, hello amazingness. So just be warned: get that egg in the potatoes quickly so you don’t eat all the filling before the frying happens!
HOW TO MAKE CHEESY POTATO CROQUETTES
Lucky for us, they are quite simple to make. They just require a bit of time (to cool and chill), and a little frying.
- Mashed potatoes! The classic ingredient. Thanksgiving hack: use up your leftovers!
- Egg, as mentioned, to bind it all together.
- Boursin cheese. Worth mention again. And again.
- Spices: salt, white pepper, onion powder…
- Breadcrumbs, for coating
Once the potatoes are mashed together with the rest of the ingredients, they’re chilled. The chilling helps you mold them into a rectangular shape. It also helps the croquettes keep their shape while rolling in the flour, egg, and breadcrumbs.
Really you guys, they’re so easy to make. And after frying Scalloped Corn Aranchini, you’ve converted to team “fry away because there’s sometimes nothing like it” right? Good, let’s get to it then! Fry them up and in no time you’ll be digging in!
P.S. I love using my cast iron skillet to fry these babies!
POTATO CROQUETTE SHAPE
At Journeyman Cafe in Melbourne, their croquettes were my kind of size: large rectangular prisms. So, of course, that’s what I decided to do, too, because the bigger, the better.
Potato croquettes are sometimes made into balls, flat ovals, round ovals…whatever your size preference, adjust accordingly. All puns equally, not-equally, intended. 😉
WHAT TO SERVE POTATO CROQUETTES WITH
Easy answer: whatever you want!
Journeyman’s brunch served Cheesy Potato Croquettes with corn puree, crispy kale, poached eggs, and manchego cheese (another favorite cheese).
The combination was out of this world. I used some skillet creamed corn in the photos (an easy favorite!), as well as some crispy kale, and just topped them with parmesan that I had in the fridge.
They’re even amazing by themselves. No arguing there!
Regardless of what you enjoy them with, remember to take a photo and tag @forkinthekitchen on social media – I’d love to see how to serve them. And seeing recipes come to life in your kitchen is AWESOME.
Cheesy Potato Croquettes
- 1.5 lbs Yukon Gold potatoes peeled and cubed (~5-6 small potatoes)
- 5.2 oz. Boursin Garlic & Herb Cheese
- Salt to taste
- 1/8 teaspoon white pepper
- 1/4 teaspoon onion powder
- 2 Tablespoon butter melted
- 2 eggs divided and slightly beaten
- 1/2 cup flour
- 1 cup breadcrumbs
- ~2 cups flavorless oil
- Optional: parmesan cheese and parsley for garnish
- Add peeled and cubed potatoes to a large stockpot with salted water. Heat over medium-high heat and bring to a boil. Boil for approximately 15 minutes until potatoes are tender. Meanwhile, remove Boursin from the fridge to come to room temperature. Once potatoes are tender, drain and transfer to a mixing bowl.
- Mash potatoes slightly. Add Boursin cheese, salt, white pepper, onion powder, and melted butter. Continue mashing until completely combined and smooth. Let cool for 10 minutes, then add ONE egg and stir to combine. Chill in the fridge for 15-25 minutes until mixture easily forms together.
- Take 1/4 cup of the mashed potato mixture and form into a rectangle. Place formed croquettes on a parchment lined plate. Continue forming until all of the mixture is used. Continue to chill for 20-30 minutes.
- Dip each potato croquette in flour, egg wash, then breadcrumbs. Set on a baking sheet or plate until ready to cook. In the heated oil, fry croquettes in batches (don't crowd the pan) for about 1 1/2 - 2 minutes on each side (4 sides) until golden brown. Remove and set on a plate lined with a paper towel before serving. Garnish with parmesan cheese and parsley as desired.
This post contains affiliate links; thanks for your continued support!
This post was originally published on October 18, 2018. The photos and video were updated 4/8/19; text and recipe were only updated for clarity.