Potato Croquettes
Recipe Details
- Yield: ~2–4 servings
- Texture target: Crisp exterior, fluffy interior
- Cut style: Squares or short sticks
Ingredients
Potato Dough
- 1 lb / 450 g cooked potatoes (about 2 large russets), very well-drained
- 2 tbsp (28 g) melted butter
- 1 tsp kosher salt, to start
Starches (40–60 g total)
- 20–30 g potato starch
- 20–30 g tapioca flour
Note: Add more starch only if the dough is sticky.
Seasoning Mix (makes ~2–3 tbsp)
- 1 tbsp BBQ rub (salt level varies—adjust accordingly)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne (or less, to taste)
- 1 tsp dried parsley
Method
1. Cook and Dry the Potatoes
Boil until fully tender. Drain thoroughly, then return to the hot pot for 1–2 minutes to steam off excess moisture. Drier potatoes = stronger fries.
2. Mash Ultra-Smooth
Mash until completely lump-free. A ricer is ideal.
3. Make the Dough
While the potatoes are still warm, mix in salt and melted butter. Add starches gradually until the dough is pliable like playdough—holds together and does not stick to your hands.
4. Shape
Press dough onto parchment into a slab ⅜–½ inch (8–12 mm) thick. Cut into squares or sticks.
5. Freeze (Critical Step)
Freeze 30–60 minutes until firm. This prevents breakage during frying.
6. Fry
Heat neutral oil to 375°F / 190°C. Fry in small batches until deep golden and crisp.
7. Season Immediately
Toss hot fries with seasoning mix. Serve right away.
Troubleshooting
- Falls apart in oil? Dough too wet or under-frozen.
- Fix: Dry potatoes more, add a bit more starch, freeze longer.
- Gummy interior? Too much tapioca or oil too cool.
- Fix: Reduce tapioca share, keep oil hot.
- Not crisping? Oil too cool or pieces too thick.
- Fix: Fry hotter or cut thinner.
Notes
- Russet potatoes give the best structure.
- Yukon Golds work but may need slightly more starch.
- Squares stay creamier; sticks get crispier edges.