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Roasted Mashed Potato Surprise

With their crispy exterior and fluffy, sweet, and salty filling, these roasted potato croquettes are the perfect side to serve this holiday season!

Scale

Ingredients

  • 1 pound Yukon Gold potatoes or russet potatoes, peeled and chopped
  • 5 tablespoons extra-virgin olive oil
  • 2 scallions, finely chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup panko breadcrumbs
  • ¼ cup canned or fresh cranberries
  • Reynolds Wrap® Non-Stick Foil

Instructions

  1. Place the oven rack in the center and preheat the oven to 450ºF.
  2. Boil the potatoes until tender and drain well.
  3. Transfer the potatoes to a bowl and mash. Add 2 tablespoons olive oil, scallions, salt, pepper, and grated parmesan to the mashed potatoes and mix well.
  4. In a separate bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of olive oil. Stir until all the breadcrumbs are coated.
  5. Scoop 2 heaping tablespoons of mashed potatoes and form a small pancake in the palm of your hand. Gently push the center of the pancake to create a small dent and place 2-3 cranberries. Fold each side over the cranberries to hide them, and form a mini pancake or croquette. 
  6. Lightly dip in the breadcrumbs and roll to coat all the sides. It’s not necessary to fully coat the croquette – a little panko is enough to add color and texture. 
  7. Line a medium baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
  8. Place the croquettes on the foil and put in the oven.
  9. Bake for 30-35 minutes, until golden. Serve.

Notes

Leftovers:

Store the leftovers in airtight storage container and refrigerate for up to 5 days.

Keywords: Thanksgiving, Christmas

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