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Potato Croquette topped with Chive Aioli and Maple Liqueur Candied Bacon

Recipe courtesy of local island Chef Andrew Smith.


    Bacon, Chives and Cheddar Potato Croquettes
  • Breading
  • Chive Aioli
  • Deep Roots Distillery Maple Liqueur Candied Bacon


Put your Cubed potatoes in a pot and cover with water, place on a burner and cook until fork tender (approx. 20 minutes)

Once Cooked, drain your potatoes and mash with a potato masher

Add your Butter, Salt, Pepper, Cream, Egg Yolks, bacon Bits, Chives and Cheddar Cheese o This can be done by hand or in a Food mixer

Once Mixed, line a baking tray with parchment paper and start scooping your croquette mixture into spheres

Place your croquettes into the fridge to let cool

Breading Mixture:

You will need 3 separate Dishes/o 1st Dish – Flour o 2nd Dish – Eggs and water o 3rd Dish – Panko and Parsley

Once you are set up, you can start Breading your Potatoes

Start by putting the potatoes in the flour, dust them off and then place in your egg mixture and then finish by putting them into your panko mix

Once you are done of Breading, you can start Deep Frying until Golden Brown

Chive Aioli Mixture:

Combine all your ingredients and enjoy.

Deep Roots Distillery Maple Liqueur Candied Bacon Mixture:

In a bowl, combine Brown Sugar, Maple Syrup, and Maple Liqueur

Lay your Bacon on a sheet pan with Parchment Paper

Spread your Mixture or Sugar, Maple and Liqueur

Put in a 375F Oven for approx. 15-20 minutes (please flip your bacon after 10 minutes in the oven)

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