Crispy Garlic Potato Croquettes

Crispy Garlic Potato Croquettes stacked on a white plate with chives, Parmesan, and potatoes on a marble background. — Golden Crispy Garlic Potato Croquettes served with fresh herbs and Parmesan on FoodForYourGood.com

Crispy Garlic Potato Croquettes are a timeless comfort food that turns simple mashed potatoes into golden bites of joy. These crunchy, flavorful treats are perfect for entertaining, snacking, or serving as an elegant side dish. With a crispy exterior and a soft, creamy interior seasoned with Parmesan, garlic, and fresh chives, they strike the perfect balance between rustic and refined.

Although croquettes are beloved worldwide, they originally gained popularity in 18th-century France, where they were served in royal kitchens as a delicacy. Today, their appeal is universal—whether enjoyed with aioli, spicy ketchup, or a tangy sour cream dip.

What makes this recipe stand out is the balance of flavors and textures. The creamy mashed potato filling pairs beautifully with the smoky paprika and Parmesan, while the panko coating delivers irresistible crunch. Once you try these homemade croquettes, you’ll never look back at store-bought appetizers.

Get ready to wow your guests with these golden bites—they disappear fast, so make extra!

Recipe Yield: 18 croquettes

INGREDIENTS

2 lb russet potatoes, peeled and cut into chunks
3 tbsp unsalted butter
½ cup grated Parmesan cheese
2 tbsp chopped fresh chives
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Salt and black pepper to taste
1 large egg yolk
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil, for frying

INSTRUCTIONS

1. Boil and mash:
Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–18 minutes, until fork tender. Drain well, then mash until smooth.

2. Season and enrich:
Stir in butter, Parmesan, chives, garlic powder, onion powder, smoked paprika, salt, pepper, and the egg yolk. Mix until creamy and well blended. Let mixture cool for 15 minutes.

3. Shape the croquettes:
Using your hands, roll 2 tablespoons of the potato mixture into logs or ovals, about 2 inches long. Arrange on a parchment-lined baking sheet. Chill in the refrigerator for 20 minutes to firm up.

4. Bread the croquettes:
Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Dredge each croquette in flour, dip into egg, and roll in breadcrumbs until evenly coated.

5. Fry until golden:
Heat 2 inches of oil in a deep skillet or pot over medium-high heat (350°F). Fry croquettes in batches for 3–4 minutes, turning occasionally, until crisp and golden brown. Remove with a slotted spoon and drain on paper towels.

6. Serve warm:
Enjoy hot with a side of aioli, spicy ketchup, or sour cream for dipping.

Helpful Tips to Perfect This Recipe

Use starchy potatoes: Russet potatoes give the lightest, fluffiest texture. Avoid waxy potatoes as they can turn gummy.
Chill before frying: Letting shaped croquettes rest in the fridge keeps them from falling apart in the hot oil.
Double coat for crunch: For an extra crispy crust, repeat the egg and breadcrumb step once more before frying.

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