Holy croquette, are you ready for this?
I’m feeling all sorts of nostalgic for traveling as another season of hibernating comes about. There’s absolutely no regret about the hibernation though, especially now that I can devour Cheesy Potato Croquettes on the regular.
Life changed forever when I first had Persian Fetta Potato Croquettes in Australia. It was my last morning there; right before heading to the airport my friend and I had one last 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 – that to have again you’d have to literally fly around the world for? Rhetorical question, yes, but it seems to always happen.
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). While I never had it by itself, it was BOMB in potato croquettes. It’s a soft and creamy cheese with a buttery finish. It’s marinated in garlic, bay leaves, peppercorns, fresh thyme, and olive oil which means it’s in ALL OF THE GOOD THINGS.
Unfortunately, it’s not available here in the U.S., so I had to get to thinking. And planning. What’s a soft, buttery, creamy cheese filled with herbs that’s 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. Give me the entire container, a sleeve of buttery crackers, and I’m in indulgent heaven (no, this isn’t sponsored).
Which leaves no question as to how amazing Boursin cheese is in potatoes. UNBELIEVABLE! 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!
What is in Cheesy Potato Croquettes?
Well, besides the Boursin anyway?
- Mashed potatoes! The classic ingredient. Thanksgiving hack: use up your leftovers!
- Made from Yukon Gold potatoes
- Egg, as mentioned, to bind it all together.
- Boursin cheese. Worth mention again. And again.
- Spices: salt, white pepper, onion powder…
- Breadcrumbs for coating
DONE and DONE! 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!
Once the Boursin is melted into the mashed potatoes, you’ll need to chill the mixture. You’ll add the egg and form the croquettes, and chill again before frying. P.S. I love using my cast iron skillet to fry these babies!
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. If you have another size preference, adjust accordingly. All puns equally, not-equally, intended. 😉
After their dip in some flour and breadcrumbs, they’re ready to fry. Fry they do, to perfection.
What do I serve potato croquettes with?
Answer: whatever you want!
At Journeyman, the Cheesy Potato Croquettes were served with corn puree, crispy kale, poached eggs, and manchego cheese. The combination was out of this world. I used some skillet creamed corn here (an easy favorite!) and topped with parmesan that I had in the fridge already.
They’re even amazing by themselves. No arguing there! Be sure you leave a comment and share a photo on social media to let us know your favorite way to enjoy them!Print
Cheesy, creamy potato croquettes – for breakfast or dinner, they’re a simple and tasty!
- 5–6 (~1.5lbs) Yukon Gold potatoes, peeled and cubed
- 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, for garnish
- Optional: Parsley, chopped, 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. Drain and set aside. While cooking, remove Boursin from the fridge to come to room temperature.
- Mash potatoes and add Boursin cheese, salt, white pepper, onion powder, and melted butter. Stir (or continue mashing) until completely combined. Let cool for 10-15 minutes; 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.
- Meanwhile, place flour in a bowl with salt and pepper. In another bowl, place the second egg for the egg wash. In a third bowl, add the breadcrumbs. Heat oil in a skillet or dutch oven (about 1 inch deep) until it reaches 350°F.
- Dip each potato croquette in flour, egg wash, then breadcrumbs. Fry 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 as desired.
- Category: Dinner
- Method: Fry
- Cuisine: American
Keywords: simple, vegetarian, easy, breakfast, brunch, side
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