Bodega Red Potato Croquettes
From the Kitchen of: Andrea Branchini
According to local legend, the Bodega Red Potato was quite the adventurer. Before the Gold Rush in the late 1840s, the sailing vessel Bodega Red was setting sail when it “jumped ship,” and landed in Sonoma County, California, in what is now Bodega Bay.
Creamy, tangy and with a touch of crunch, these croquettes are like grown-up tater tots. You can change up the recipe by mixing in cooked corn, peas, broccoli, diced scallions or even a handful of beans. The variations are endless!
Recipe adapted from vintage cookbook Sicilia e le Isole in Bocca.
Cook time: 25 Minutes
Total time: 45 Minutes
Yield: 4-6 servings
- 1 lb Bodega Red potatoes
- (or other creamy fleshed potatoes),
- washed and dried, skin on
- 1 Tbsp Kosher salt
- 1⁄4 cup finely grated Parmigiano-Reggiano cheese 2 Tbsp finely chopped flat-leaf parsley
- 1 garlic clove, minced
- 1⁄4 tsp Kosher salt
- Freshly ground pepper, to taste
- Canola oil, for pan
- Additional Maldon or other flakey sea salt,
- to finish (optional)
- Place potatoes in a large pot and cover with cold water by at least 3 inches. Stir in 1 tablespoon Kosher salt and bring to a boil over medium-high heat. Once boiling, reduce to simmer and cook until fork tender, about 10-15 minutes. Drain and set aside to cool. Roughly mash the potatoes, leaving some chunks for texture. Stir in Parmigiano cheese, parsley, garlic, salt and pepper. Working with your hands, form into flat patties, about the size of your palm. Set aside.
- Heat oil in a heavy-bottomed skillet over medium-high heat. Working in batches to not overcrowd the pan, fry the croquettes until golden brown, about 2 minutes per side. Place on a plate lined with a paper towel to soak up excess oil. Sprinkle with flakey sea salt to finish. Serve immediately.