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These Potato Croquettes with Cheese & Hatch Chile Sauce offer a to die for fusion of creamy and spicy flavors that make for an irresistible appetizer or side dish ♥️ Even Bryan said they were phenomenal so that def counts extra! 🤣
If you like this, check out my French Onion Potato.
Why you’ll Love Potato Croquettes with Cheese
Imagine biting into a crispy golden exterior that is hiding a creamy gooey cheese filled potato center. And if that wasn’t good enough you have the hatch chili sauce and it’s smoky, it’s creamy, it’s just full of flavor. This is just so satisfying that it is sure to be a hit with anyone who tastes it!
How to Prepare Potato Croquettes with Cheese
Croquettes
- Peel and cube the potatoes. Add to a pot and fill with water and add a heavy pinch of salt. Boil until very tender. Strain and let them steam so they dry out.
- Rice them and add to a bowl with the potato starch and seasonings. Mix well but don’t over-mix so they don’t get gluey.
- To stuff them, you are going to grab about 2 tbsp of potato and flatten, stuff with the cheedar and the hika bay. Close them with your hands to trap the cheese inside and roll them to form balls. Should yield 18-22 potato balls.
- Let them rest in the fridge for 30-45 min or 15 in the freezer.
- Preheat the oil until it hits 350°F or the bottom of a wooden spoon bubbles.
- Fry them in batches.
- Add flaky salt, chives and cilantro on top and that is it!
Hatch Chili Sauce
- Add the roasted hatch chiles in a blender with the rest of the sauce ingredients. Blend until smooth.
Substitutions and Variations
- Instead of hika bay cheese or smoked gouda, you are welcome to use your cheese of choice.
- Idaho Potatoes will also work in this recipe.
- If you don’t have chipotle powder, you can substitute it with smoked paprika or a little cayenne for a similar smoky flavor.
Chef’s Tip
Make sure that the potatoes are fully sealed when making the potatoes balls so that the cheese doesn’t leak at all when frying.
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Common Questions
You can use Anaheim peppers or poblano peppers instead!
It is a tool you can use to make sure you have zero lumps in your potatoes. You can buy one here.
Sure, you can use your cheese of choice as long as it is meltable.
Potato Croquettes with Cheese
Ingredients
Croquettes
- 1 1/2 lb Yukon gold potatoes.
- 1/2 cup Potato or corn starch
- 6 oz hika bay cheese or smoked gouda, grated
- 4 oz sharp cheddar cheese, grated
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp allspice
- Salt and pepper to taste
- Grapeseed, avocado or olive oil for frying
Hatch Chili Sauce
- 3 hatch chiles, broiled to remove skin
- 1.5 tbsp mayo
- 1/3 cup creme fraiche or sour cream
- 1 tsp honey
- 1/3 cup cilantro
- 2 scallions
- 2 tsp rice vinegar
- Salt and pepper to taste
Instructions
Croquettes
- Peel and cube the potatoes. Add to a pot and fill with water and add a heavy pinch of salt. Boil until very tender. Strain and let them steam so they dry out.
- Rice them and add to a bowl with the potato starch and seasonings. Mix well but don’t over-mix so they don’t get gluey.
- To stuff them, you are going to grab about 2 tbsp of potato and flatten, stuff with the cheedar and the hika bay. Close them with your hands to trap the cheese inside and roll them to form balls. Should yield 18-22 potato balls.
- Let them rest in the fridge for 30-45 min or 15 in the freezer.
- Preheat the oil until it hits 350°F or the bottom of a wooden spoon bubbles.
- Fry them in batches.
- Add flaky salt, chives and cilantro on top and that is it!
Hatch Chili Sauce
- Add the roasted hatch chiles in a blender with the rest of the sauce ingredients. Blend until smooth.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
