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Herb-Infused Potato Croquettes with Smoky Paprika Dip

These potato croquettes are crispy on the outside and soft inside, made by shaping warm mashed potatoes into logs and frying them to a golden perfection. Enhanced with fresh herbs and served with a smoky paprika dip, they evoke childhood comfort with a modern twist. The final dish boasts a crackling exterior and tender, flavorful interior that’s perfect for snacking or sharing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Russet potatoes peeled and cut into chunks
  • 2 tbsp Butter for mixing into potatoes
  • 1 Egg for binding and coating
  • 1 cup Breadcrumbs preferably panko for crunch
  • 2 tbsp Fresh parsley chopped
  • 2 tbsp Chives chopped
  • to taste Salt & pepper season generously
  • 1 tsp Smoked paprika mixed into potato mixture
  • vegetable or canola oil for frying Oil for frying
  • 2 tsp Smoked paprika for dip
  • 1 tbsp Olive oil for the dip
  • 1/2 cup Mayonnaise for the dip
  • 1 clove Garlic minced for dip

Equipment

  • large saucepan
  • Large mixing bowl
  • Piping bag or plastic sandwich bag
  • Shallow dish with beaten eggs
  • Plate with breadcrumbs
  • Slotted spoon or spider
  • Paper towels

Method
 

  1. Place peeled and chopped potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat and cook until very tender, about 15 minutes. Drain well and let steam dry for a minute or two.
  2. Pass the hot potatoes through a ricer or mash thoroughly until smooth. Mix in a knob of butter, chopped herbs, smoked paprika, and season generously with salt and pepper. Taste and adjust the seasoning as needed.
  3. While still warm, spoon the potato mixture into a piping bag or plastic sandwich bag. Pipe or roll into small logs about 2 inches long. Chill the logs in the refrigerator for 15 minutes to firm up.
  4. Set up a breading station: beat the egg in a shallow dish and place breadcrumbs on a plate. Dip each chilled log into the beaten egg, then roll in breadcrumbs, pressing lightly to coat evenly. Repeat if you prefer a thicker crust.
  5. Heat vegetable or canola oil in a deep pan or pot to 180°C (355°F). To test, drop a small piece of bread—if it sizzles and turns golden within seconds, the oil is ready.
  6. Carefully lower the croquettes into the hot oil using a slotted spoon. Fry in small batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
  7. Remove the croquettes with a slotted spoon and drain on paper towels. Let them rest for a couple of minutes to settle and finish crisping.
  8. Meanwhile, prepare the smoky paprika dip: mix mayonnaise with minced garlic, olive oil, smoked paprika, and a pinch of salt. Stir well until smooth.
  9. Serve the croquettes hot, accompanied by the smoky paprika dip. They should be crispy outside, tender inside, with a fragrant herbal aroma and a satisfying crunch.

Notes

Chilling the shaped logs before frying helps them hold shape and crisp evenly. For extra crunch, double coat the logs in egg and breadcrumbs. Serve immediately for the best texture and flavor.