Potato Croquettes with Tonkatsu Steak Sauce

1. 1

   Preheat the oven to 400.

2. 2

   Wrap the potatoes individually in aluminum foil and bake for 45 minutes, or until they are fork tender.

3. 3

   Remove the foil.

4. 4

   When the potatoes are cool enough to handle, peel them with a paring knife.

5. 5

   Trim off the rounded sides and cut the potatoes into 1-inch cubes.

6. 6

   Season with salt and pepper.

7. 7

   Put the flour, eggs and panko in 3 shallow bowls.

8. 8

   Dredge the potato cubes in the flour, shaking off any excess, then dip in the egg and coat thoroughly with the panko.

9. 9

   Spread the cubes on a baking sheet.

10. 10

    In a large, heavy pot, heat 2 inches of the oil to 360.

11. 11

    Line a plate with paper towels.

12. 12

    Working in batches, fry the potatoes until golden brown, about 2 minutes.

13. 13

    Using a slotted spoon, transfer the potatoes to the paper towellined plate to drain.

14. 14

    Serve with the tonkatsu sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.