Baked Potato and Serrano Croquettes

Baked potato croquettes

I have long had this idea on my mind of writing a post about the process of  writing a post for our blog: “How the sausage is made”, metaphorically speaking. From the outside it may seem like a simple process, but it is not. From concept to publishing it may be a few days, it may be weeks to months.

Sure I can come up with something simple on a short notice (short notice being a few days), but there are posts that I started a year ago and have yet to finish. And it’s not just procrastination.

Croquetas horneadas de papas y serrano

First I have to hunt the ingredients. This sounds easier said than done, but not for me. I live in a fairly isolated area, so sometimes I have to order things especially for a recipe, or wait until the produce is in season.

Recipes just don’t appear out of nowhere, even when I am writing down traditional ones. And while I can cook many dishes with my eyes closed, when it comes to writing them down it turns into a long process that goes something like this:

Measure ingredient. Add ingredient. Taste. Write down. Measure more ingredient. Add ingredient. Write down. And so on…

Baked potato croquettes

Sometimes I can make it right at the first try. Sometimes it takes many tries, many changes of ingredients and the same dragged-out process or measuring, testing, tasting. I keep a notebook close to me, and write down every part of the process, including the mistakes and what possibly went wrong. This will help me warn our readers not to make the same mistake. The process is made even longer if I make pictures or videos to illustrate it.

And let’s not speak about photography. I’ll do so in another post

Baked potato croquettes

The crispy baked croquettes are not only much easier to make than the traditional fried ones, they are also lighter and the combination of textures makes it a future favorite at the Christmas buffet. It’s also a great choice for potlucks. And if you have kids, recruit them to help you shape them, kids love helping in the kitchen and they will love “playing” with the dough.

For this dish I used soybean oil, it has a much higher smoke point than olive oil, which will be necessary for the very high temperatures at which this dish will be baked. Another advantage of using soybean oil is that it is pretty neutral in taste, you don’t want the crust to dominate over the tastes inside. Soybean oil is used extensively in traditional Dominican cookery because of its low cost and health benefits.

Aunt Clara

Baked Potato and Serrano Croquettes Recipe
 
Prep time
Cook time
Total time
 
Crispy on the outside, creamy and bursting with flavor inside: these delicious baked potato croquettes are easier to make and healthier than the traditional fried ones.
Author:
Serves: 6 servings
Ingredients
For the croquettes
  • 2 lb of potatoes
  • 2 tablespoons soybean oil
  • 1 medium white onion, cut into thin strips
  • 4 oz of deli-sliced serrano ham cut into small squares
  • Salt
  • Pepper
For the crust
  • 2 slices of day-old whole-grain bread
  • 3 tablespoons of soybean oil
Instructions
  1. Peel and rinse the potatoes. Cut into small pieces and boil until soft.
  2. Mash the potatoes with a potato ricer.
  3. On a frying pan heat oil over low heat.
  4. Add the onion and stir.
  5. Cover and cook until the onions turn very soft and transparent. Stir frequently.
  6. Mix potato, onion and ham. Season with salt and pepper to taste.
  7. Cool down to room temperature.
  8. Put two tablespoons of the mixture on the palm of your hands and shape into corks.
  9. Using the food processor, pulse the bread until it turns into fine crumbs.
  10. Mix with the oil, making sure it is absorbed uniformly (work it with your hands), the crumbs will be sticky.
  11. Cover each croquette with the crumbs, pressing so the crumbs adhere better.
  12. Place on a baking tray lined with a baking mat, or lightly oiled (oil not listed).
  13. Leave in the freezer, uncovered, for 2 hours.
  14. Pre-heat the oven to the maximum temperature yours allow.
  15. Bake the croquettes until the crust turns golden brown (10-15 minutes).
  16. Take out of the oven, the croquettes might have flatten a bit. Press both sides with a fork to re-shape them.
  17. Place on a wire tray to cool down for 5 minutes, the croquettes will now be firmer.
  18. Serve with one of the sauces listed here
Nutrition Information
Serving size: 3 croquettes (aprox)

Soybean Board

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This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.

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{ 8 comments… add one }

  • Jannese Torres November 22, 2013, 2:30 PM

    This is awesome! I’m going to try this recipe!

  • Mary @ Fit and Fed January 3, 2013, 1:47 AM

    Yes, that’s food blogging for sure, all the details of getting the recipe and the instructions just right. Your photography is amazing and you have so many photos in just this one post, I’m sure that takes a lot of time, too. I’ve made some baked versions of fried, breaded recipes, too, it is an easy way to make a recipe so much healthier. I’m sure these breaded potatoes don’t last long!

  • Krissie December 19, 2012, 4:25 AM

    I follow the Soybean Board on Facebook (Kristine Peacock)
    My favorite soy dish is Tofu Chicken Pad Thai
    CalifKitties {at} Aol {dot} com

  • livivua c December 16, 2012, 10:35 PM

    I love soy burgers! ([email protected])

  • Catherine Tactuk December 15, 2012, 11:05 AM

    This is a great idea, I’m going to try it.

    Did you try adding mozzarella cheese to the mixture? I wonder if it would make it too soggy (unless it’s parmesan which probaly wouldn’t make a physical difference).

  • Nami | Just One Cookbook December 14, 2012, 5:17 PM

    I love potato croquettes and “baked” is a nice option. Typical Japanese croquettes are always deep fried, so I’ve been deep frying, but one day I need to bake them to see how it goes. Everything is cooked inside, so it should be pretty easy. Love your photos!!

  • Mami2jcn December 12, 2012, 6:53 PM

    I like chicken stir fry.