Potato Croquettes
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Potato Croquettes – crispy on the outside, cheesy on the inside, and dangerously hard to stop eating. You’ve been warned.
Perfect Little Potato Croquettes, Can’t Stop At Just One
I first shared these croquettes back in 2019, and honestly? They’ve never left my kitchen. When I say they’re a hit, I mean people hover around the plate and pretend they “just came over to say hi.” We all know why they’re really here.
These are what I make when I’ve got leftover mashed potatoes (or an excuse to make mashed potatoes just to fry them). They’re loaded with bacon, stuffed with cheddar and provolone, and fried to golden perfection. Crispy shell, gooey middle, the kind of snack that disappears before you’ve even sat down. And yes, I’ve absolutely eaten them cold straight from the fridge.
Made these for my kids the other night and they absolutely loved them! Thank you! ~Jess
Why You’ll Love These Potato Croquettes
- Crispy outside, cheesy inside, the kind of bite that keeps you going back for “just one more.”
- Mashed potatoes, bacon, cheddar, provolone, need I go on?
- You can fry them, bake them, or even air fry if that’s your thing.
- Great for parties, potlucks, or whenever your mashed potato stash gets out of control.
- Make ahead and freezer friendly so you can have a stash ready when the craving hits.
Ingredient Notes & Tips
- Use starchy potatoes. Russets are perfect, they mash fluffy and hold together without turning gummy. Waxy potatoes like Yukon Gold can work, but they make a denser croquette. I’ve used both, both are delicious!
- Let your mashed potatoes cool. Warm mash is harder to shape and more likely to fall apart. If you’re using leftovers, even better, this recipe was basically made for them.
- Bacon matters. I cook mine crispy so you get salty little bites throughout. Save a bit for the dip if you’re making it.
- Cheese combo = flavor insurance. I use cheddar for sharpness and provolone for that creamy pull. Gouda, Monterey Jack, or mozzarella work too.
- Breadcrumbs = crunch. I use panko for that extra crispiness, but regular breadcrumbs work fine if that’s what you’ve got.
- Oil temp is key. Aim for 350°F (175°C). If the oil’s too cold, they’ll soak it up like a sponge. Too hot and they’ll brown before the cheese melts. No thermometer? Drop a breadcrumb in, it should sizzle immediately but not burn.
- Wanna bake or air fry? Yup, you can. They’ll still get golden and crisp, I’ll walk you through it below.
- Make-ahead friendly. You can roll and coat them ahead of time and keep them chilled until you’re ready to fry (or bake). No last-minute scrambling.
Add cubed russet potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until fork tender. Drain and let them steam off for a minute (helps avoid watery mash). Mash with butter, milk, egg, salt, and pepper until smooth.
Stir in the crispy bacon and parsley while the mash is still warm but not hot. Let the whole thing cool to room temp, shaping warm mash is a one-way ticket to sticky hands and frustration.
Scoop out golf ball sized portions of mashed potato. Flatten slightly in your palm, add a cube or two of cheese, then wrap the potato mixture around it and roll into a ball (or cylinder, if you’re feeling traditional). You should get about 30.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each croquette in flour, dip in egg, then coat in panko. Make sure every inch is covered for maximum crunch.
Pro tip: Chill the croquettes for 30–60 minutes before frying if you’ve got the time. It helps them hold their shape and crisp up better.
Heat a few inches of vegetable oil in a deep pot to 350°F (175°C). Fry in batches of 4–5 croquettes at a time, turning gently until golden brown and crispy all over — about 3–4 minutes. Drain on paper towels.
Want to bake or air fry instead? Check the FAQs below for how to do both.
While the croquettes cool slightly, mix sour cream, bacon, smoked paprika, parsley, salt, and pepper. It’s creamy, smoky, and totally unfair in the best way.
Serve hot and don’t expect leftovers.
Serving Suggestions
Dunk generously in the smoky bacon sour cream dip, it was made for this. These are a hit at parties, game nights, or honestly, Tuesday. Serve along side these dishes:
Creamy Garlic Parmesan Mushrooms
Baked Parmesan Zucchini Sticks
Easy Tossed Salad
Instant Pot Lemon Chicken Orzo Soup
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can shape and bread the croquettes, then refrigerate them (uncooked) for up to 24 hours. When you’re ready to fry, they’ll hold their shape beautifully. Cooked croquettes can also be cooled and stored, then reheated (see storage tips below).
Can I bake these instead of frying?
Yes! Place them on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 15–18 minutes or until golden and crispy. Flip halfway through for even browning. They won’t get as crunchy as fried, but they’ll still taste amazing.
Can I air fry them?
Absolutely. Preheat your air fryer to 375°F (190°C). Spray the croquettes with oil and air fry in batches for 10–12 minutes, shaking or flipping halfway. They’ll come out beautifully crisp without the mess of deep frying.
What kind of cheese works best?
I use cheddar and provolone, sharp, melty, and flavorful. But you can sub in gouda, Monterey Jack, mozzarella, even a bit of brie if you’re feeling wild.
Can I make these without bacon?
Yep. Just leave it out or replace it with sautéed mushrooms, caramelized onion, or even some chopped cooked ham. They’ll still be delicious.
Can I use leftover mashed potatoes?
Definitely. Just make sure they’re not too wet (you may need to mix in extra flour or breadcrumbs) and that they’re seasoned well. This recipe is a leftover potato hero.
Can I make these gluten-free?
Yes. Use gluten-free flour and gluten-free breadcrumbs (or crushed GF crackers) and you’re good to go.
Storage + Reheating
Fridge: Store cooked croquettes in an airtight container for up to 4 days. Let them cool completely before sealing so they don’t get soggy.
Freezer: Freeze uncooked croquettes on a tray until firm, then transfer to freezer bags or containers. They’ll keep for up to 3 months. You can fry or bake them straight from frozen, just add a few extra minutes to the cook time.
Reheating:
- Oven: Bake at 375°F (190°C) for 10–12 minutes until hot and crispy again.
- Air Fryer: 375°F (190°C) for 5–7 minutes.
- Skillet: Heat a little oil in a pan and crisp them back up over medium.
- Microwave: Not ideal, but doable, just expect soft, not crispy.
Try These Potato Recipes Next
- Roasted Fingerling Potatoes
- Sausage Potato Breakfast Casserole
- Loaded Scalloped Potatoes
- Potato Zucchini Fritters
- Skillet Shepards Pie
- Sweet Potato Turkey Meatballs
- Cheesy Bacon Ranch Potatoes
- Parmesan Garlic Roasted Potatoes
- Potatoes Au Gratin
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Potato Croquettes
Video
Ingredients
Croquettes
- 3 pound potatoes (cut into cubes (I used Russet potatoes))
- 8 tablespoons butter (unsalted)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 tablespoons milk
- 1 large egg
- 6 slices bacon (chopped)
- ¼ cup parsley (fresh, chopped)
- 4 ounces cheddar cheese (cut in cubes)
- 4 ounces provolone cheese (cut in cubes)
- 1 cup all-purpose flour
- 3 large eggs (beaten)
- 1 cup breadcrumbs (I used Panko)
- vegetable oil (for frying)
Dip
- 1 cup sour cream
- 2 slices bacon (chopped)
- 2 teaspoon smoked paprika
- 2 tablespoons parsley (fresh, chopped)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Croquettes
- Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 teaspoon of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve ¼ of it for the dip.
- Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
- Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
- Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
- Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven’t had any problem with them falling apart.
- Add vegetable oil to a pot so that it’s at least a couple inches deep and heat it over medium high heat.
- Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
Dip
- To make the dip, add all the dip ingredients into a small bowl and stir to combine.
- Serve the croquettes warm with the dip.
Notes
- Potato Type: Russets work best, fluffy and starchy for smooth mash that holds together well.
- Chill Time: Optional, but chilling the shaped croquettes for 30–60 minutes helps them keep their shape during cooking.
- Cheese Swaps: Try gouda, mozzarella, Monterey Jack, or mix and match based on what you’ve got.
- Bake or Air Fry: Yes you can, check FAQs above for times and temps.
- Leftovers Reheat Like a Dream: In the oven, in a pan, or even the air fryer, they crisp right back up.
- Originally shared in 2019, this reader favorite has been updated with new photos, video, tips, and step-by-step instructions to help you get perfect croquettes every time.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
