Crispy Potato Croquettes

One of the first restaurants my wife and I tried after moving to Ottawa was La Strada. As struggling students, this place was a huge extravagance and for us it was the ultimate in “fine dining”. To this day, one of the things that we both still remember about that experience were the potato croquettes that they served with their dishes.

This Crispy Potato Croquette recipe is my take on re-creating those potatoes. Perfectly crispy on the outside and tender and savory on the inside these were delicious and we instantly fell in love with them. Although I have no idea what was actually in that La Strada side dish, I think I’ve found the right balance of textures and flavours to represent it well.

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Prep Time 50

Cook Time 25

Total Time 1 15

Servings: 12

Course: Side Dish

Cuisine: Global

Calories: 235

Ingredients Equipment Method Notes

Ingredients

12 small white potatoes
1/2 cup Parmesan cheese grated
2 tbsp cream cheese softened
2 tbsp smooth ricotta cheese
1 tbsp butter
1 tbsp fresh chives finely chopped + divided
1 cup Italian bread crumbs
1/2 cup flour
1 large egg
1 tbsp water
1 1/4 tbsp Kosher salt divided
1/4 tsp white pepper
3 tbsp olive oil

Equipment

medium mixing bowl
bowls for dredging station
potato masher
grater
tongs
whisk
large baking sheet
parchment paper
large frying pan
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Clean and partially peel potatoes (leaving a small portion of the skin in place), cut potatoes in quarters, grate cheese, measure and separate all ingredients.

Cooking + Assembly

Place cut potatoes in boiling water with 1 tbsp of salt and cook for approximately 15 minutes until tender. Remove from heat, drain, and mash potatoes.
In a medium mixing bowl, add ricotta, butter, cream cheese, Parmesan cheese, 3/4 tbsp chives, remaining salt, and pepper to the mashed potatoes and mix until fully combined.
Roll approximately 50 grams of the potato into a croquette shape and place on a lightly greased baking sheet lined with parchment paper. Refrigerate for 30 minutes to allow the croquettes to cool and set.
Prepare dredging station by first whisking the egg and water together in a bowl. Then place the flour and bread crumbs in suitable bowls. Begin the dredging process by rolling the croquettes in flour, followed by the egg mixture, then the bread crumbs – ensuring that the potato is fully coated. Return to the baking sheet.
Heat olive oil in a large frying pan over medium heat. Add the breaded croquettes and fry for 8-10 minutes until brown and crispy on the outside, turning frequently to avoid burning. Use paper towel to remove extra oil, garnish with remaining chives, and serve immediately.

Notes

The preparation time indicated here includes the 30 minute refrigeration period for the croquettes.
Although very tasty on it’s own, this recipe is very basic. Feel free to experiment by adding different flavours – jalapeno for spiciness, roasted garlic or sundried tomato for something more savory.
You can definitely make these croquettes ahead of time and either freeze or leave in the refrigerator until ready to use.

Crispy Potato Croquettes