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Crispy Cheesy Potato Croquettes – Best Easy Appetizer

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These crispy cheesy potato croquettes are the perfect way to use leftover mashed potatoes. Baked to golden perfection with a crunchy panko crust and a soft, cheesy center, they make an irresistible appetizer for any occasion.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (room temperature)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/4 cup chopped fresh chives or green onions (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Olive oil spray or melted butter (for brushing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine 3 cups leftover mashed potatoes, 1 cup shredded sharp cheddar, 1/2 cup grated Parmesan, 1/4 cup chopped chives, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix until well combined.
  3. Using slightly damp hands, shape about 2 tablespoons of the mixture into a small cylinder or oval (about 2 inches long and 1 inch thick). Place on a plate. Repeat to make 16-18 croquettes.
  4. Set up a breading station with three shallow bowls: first with 1/2 cup all-purpose flour, second with 2 beaten eggs, third with 1 cup panko breadcrumbs.
  5. Working one at a time, roll a croquette in flour (shake off excess), dip in egg (let excess drip off), then roll in panko breadcrumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat with all croquettes.
  6. Optional but recommended: Chill the baking sheet in the fridge for 15-20 minutes to help the coating set.
  7. Lightly spray or brush each croquette with olive oil or melted butter.
  8. Bake for 18-22 minutes, flipping halfway through with a spatula, until golden brown and crispy.
  9. Let rest on the baking sheet for 2-3 minutes before serving.
  10. Serve warm with your favorite dipping sauce (e.g., sour cream and chives, sriracha mayo).

Notes

For best results, use cold leftover mashed potatoes. Chilling the shaped croquettes before baking helps them hold together. If the mixture is too soft, refrigerate for 20 minutes. For extra flavor, add crumbled cooked bacon or diced jalapeños.

Nutrition

Keywords: potato croquettes, cheesy croquettes, crispy potato bites, leftover mashed potatoes, easy appetizer, baked croquettes

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