Idaho® Potatoes and Chicken Croquettes with Idaho® Potato-based Aioli and Spicy Paprika Oil


  • 20 ounces boiled, peeled and mashed Idaho® potatoes
  • 1 pound boiled, shredded and chopped chicken breast
  • 3 ounces cream cheese
  • 1 teaspoon cilantro
  • 1 teaspoon seedless jalapeno, finely diced
  • 3-4 eggs, lightly beaten for an egg wash
  • 4 ounces Idaho® potato flakes
  • 16 ounces frying oil
  • 10 ounces mayonnaise
  • 1 teaspoon garlic puree
  • 3 ounces mashed Idaho® potatoes
  • 3 ounces extra virgin olive oil
  • 1 teaspoon cilantro
  • 2 ounces extra virgin olive oil
  • 1 tablespoon paprika
  • 1 teaspoon ground cayenne pepper


  1. Mix 20 ounces of Idaho® mashed potatoes with the chicken, cream cheese, cilantro and jalapeno with a 1-ounce ice cream scoop, form small ball, dip the individual ball into an egg wash and then roll over the potato flakes and deep fry until golden brown.
  2. Mix the mayo, garlic puree, cilantro, potatoes and 3 ounces of extra virgin olive oil to make the aioli.
  3. Mix 2 ounces of extra virgin olive oil, paprika, and cayenne to make the spicy oil.
  4. Serve 3 small croquettes with aioli on the side and a few drops of spicy paprika oil.
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Yield: 10 servings (3 croquettes per serving)

Marcos Rodriguez Caban
Universidad del Este Culinary School

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