Which potatoes are suitable for making homemade croquettes?

Making croquettes from scratch is a real classic in Belgian cuisine. Whether it's for the holidays, a Sunday lunch, or an elegant dinner: homemade croquettes are always a hit. But... the basis for the perfect croquette doesn’t start with breading or frying, but with choosing the right potato. In this blog, you'll discover which potatoes are best for croquettes, why not every variety is suitable, and how to get a fluffy inside and crispy crust.

The best potatoes for croquettes? Floury ones!

For crispy croquettes with a creamy inside, you need potatoes that are floury. These potatoes have more starch and less moisture, so that: 

1. you get a fluffy mash
2. the croquettes don't fall apart
3. the crispy coating stays nicely in place

Popular floury potato varieties for croquettes are Bintje, Agria, and Victoria.

Avoid waxy potatoes

Not all potatoes are suitable for making croquettes.

Waxy potatoes, such as Charlotte or Nicola, hold their shape and are ideal for salads or boiled dishes — but not for mash or croquette filling.

Why not?

1. They are too moist
2. The mash becomes sticky
3. Croquettes are more likely to burst open while frying

Tip: how to know if your potato is suitable

At the supermarket and in doubt? Check the packaging for these words:

1. "Suitable for mash"
2. "Floury"
3. "For fries and croquettes"

Does it say 'waxy'? Then it's better to leave this one for another recipe.

Extra tips for perfect homemade croquettes

Apart from the right potato, several other factors contribute to a successful result:

1. Let the boiled potatoes steam dry so excess moisture evaporates
2. Don’t add milk to the mash (as with classic mashed potatoes), but do add an egg yolk and butter
3. Let the mash cool down and firm up before you start rolling
4. Use a double coating (flour, egg, breadcrumbs, egg, breadcrumbs) for an extra crunchy effect
5. Fry at 180°C for a golden-brown, crispy crust

TIP: For extra crunch in your croquettes, you can also use panko instead of traditional breadcrumbs.

With the right potato and a little patience, you can make croquettes that are better than the ready-made ones from the freezer. And honestly: is there anything more festive than a golden brown, crispy croquette with a creamy filling?