Potato Patties with Cotija Cheese - Tortitas de Papa con Queso Cotija

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Ingredients
750 grams (1.6 lb) white potatoes, unpeeled
120 grams (1 cup) Cotija, Fresh or Oaxaca cheese, crumbled or shredded
3 tablespoons cornmeal or flour
1 large egg, beaten
Freshly ground white pepper
Salt, to taste
3 tablespoons Bertolli Light Taste olive oil, adjust amount as needed


Directions
  • Place unpeeled potatoes in a large pot, and cover with cold water. Cook over medium-high heat and bring to a boil. After bringing water to a boil, turn heat down to simmer until potatoes are tender for about 20 to 30 minutes, depending on the potatoes size. Do not overcook the potatoes because then you will have a “gummy” mashed potatoes. Potatoes will be ready when a knife can easily slip in and out of the potato.
  • Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
  • Place the potatoes in a large bowl and mash them with a potato masher until they are all soft and slightly creamy. DO not add any liquid.
  • Mix in the shredded cheese and the beaten egg. The mixture will be a little stiff. Before adding the salt and pepper taste the mashed potatoes, some cheeses are rather salty and maybe you don’t need to add more salt to the potato mixture. Mix well until you have a uniform mashed potato mixture.
  • Form the mixture into 1 ¾ inch diameter balls, form the patties by gently patting the ball with your fingers.
  • Place flour on the plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
  • In a large skillet pour 2 tablespoons of Mazola corn oil. Heat over medium and fry the patties in batches, turning them occasionally, until golden brown, about 5-6 minutes. Add the rest of the Mazola corn oil and continue cooking the rest of the patties.
  • Drain patties on a paper towel to absorb any excess oil.


Instructions

  1. Cook the Potatoes:

    • Place the unpeeled potatoes in a large pot, cover them with cold water, and add a pinch of salt.
    • Bring to a boil and cook until tender, about 20–25 minutes. Check by piercing with a fork—it should slide in easily.
    • Drain and let the potatoes cool slightly, then peel off the skins.

  2. Mash the Potatoes:

    • Mash the peeled potatoes in a large mixing bowl until smooth (use a potato masher or a fork). Avoid overmixing to prevent a gummy texture.
    • Let the potatoes cool completely.

  3. Combine the Ingredients:

    • Add the crumbled or shredded cheese, cornmeal (or flour), beaten egg, white pepper, and a pinch of salt to the mashed potatoes.
    • Mix until the ingredients are fully combined and you have a soft, cohesive dough.

  4. Shape the Croquettes:

    • Take small portions of the potato mixture (about 2 tablespoons each) and shape them into logs, patties, or oval croquettes.
    • For extra crispiness, you can lightly dust them with additional cornmeal or flour.

  5. Cook the Croquettes:

    • Heat the olive oil in a large skillet over medium heat.
    • Fry the croquettes in batches, turning occasionally, until golden brown and crispy on all sides (about 2–3 minutes per side).
    • Remove and drain on a plate lined with paper towels to absorb excess oil.

  6. Serve:

    • Serve the croquettes hot, with your favorite dipping sauce (salsa, sour cream, or aioli work great) or alongside a fresh salad.

Notes

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