Tuesday, March 27, 2012

Asiago & Basil Red Bliss Baked Potato Croquettes

It never fails. I ALWAYS make too many mashed potatoes! So, instead of letting them sit in my refrigerator until I throw them away (I don't like leftovers), I recycle them into another side dish like these potato croquettes. It's best to use day old mashed potatoes as they are usually too soft when prepared the first day. This time around I had made red bliss mashed potatoes and thought some fresh basil and Asiago cheese would give these a nice flavor. By baking instead of deep frying, these potatoes made an excellent, quick side dish that was light and tasty. 



Did you know?
The red potato was first cultivated in Peru. Of the more than 5000 varieties of potatoes in the world, one of the most common varieties in the United States is the red potato. Because of red potatoes’ flavor and texture, it’s best to boil or roast them. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot. 
How to Select Red Potatoes
Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.
How to Store Red Potatoes
Store potatoes in a cool, dark, well-ventilated place for use within 3-5 weeks.
Nutrition Benefits of Red Potatoes
Fat free, saturated fat free, cholesterol free, sodium free, and an excellent source of vitamin C



Asiago & Basil Red Bliss Baked Potato Croquettes
3 c. Mashed Red Bliss Potatoes
1/2 c. Asiago Cheese, shredded
1/4 c. Fresh Basil, chopped
1/2 c. All-Purpose Flour
3 Eggs
1/4 tsp. Garlic Powder
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 c. Italian Bread Crumbs
Cooking Spray


Prepare your mashed potatoes, place in a bowl, cover and refrigerate for at least 24 hours. Add the cheese, basil, flour, 1 egg, garlic powder, salt and pepper to the potatoes and mix well; then separate into nine portions. In a separate bowl, whisk the remaining 2 eggs. In another bowl, add the bread crumbs. Shape a portion of potatoes into a flattened log. Then dip the potato mixture into the egg, and then into the breadcrumbs. Place on a lightly greased baking sheet, spray tops with cooking spray and bake at 350 degrees for approximately 20 minutes until lightly browned. Makes 9 croquettes. 


Points+=5pts per croquette


Enjoy! 

10 comments:

  1. Just starting to think about an Easter menu, and I've found my first official item on there! They look delicious, and easier to make than twice-baked (which is what I thought I would make originally). Do you leave any of the skin in your mashed?

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    1. I used about 50/50. I didn't want too many skins on them. The best part is you can make these potatoes a couple of days ahead of time if you wanted to, as long as you leave them refrigerated until you're ready to bake. You don't want to bring them to room temperature or they might 'melt' before they turn brown. Thanks Jaime and Happy Easter! :)

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  2. Wow!!! I love this dish!! Your photography is amazing!

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  3. These sound delicious! I love the combo of asiago cheese and basil!

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  4. Carrie, these looks delicious. I was thinking of trying my potaoes patties a different way, ( never made them with cheese) So thankyou for this recipe. hugs Misbah/cupcakeluvs

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    Replies
    1. Thanks Misbah, I hope you like them. My family did! :)

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