Recipes

Air Fryer Vignoli’s Style Potato Croquettes with Truffle Cream Cheese

When food is small, tasty, irresistible, and tempting—like cherries, for example—in Italy we say “Uno tira l’altro” (literally, “one pulls the other”). That’s exactly...

Extra Virgin Olive Oil IGP Toscana - Medium

White Truffle Infused Extra Virgin Olive Oil

Ingredients

Serves: 4

3 tablespoons Vignoli Extra Virgin Olive Oil IGP Toscana
14 ounces small yellow potatoes or Russet potatoes
2 tablespoons cornstarch
¾ tablespoon dried oregano
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt, to taste
Freshly ground black pepper, to taste
6 ounces classic cream cheese
1 ½ tablespoons Vignoli White Truffle Infused Extra Virgin Olive Oil
Whole milk, if necessary

3 tablespoons Vignoli Extra Virgin Olive Oil IGP Toscana
400 grams small yellow potatoes or Russet potatoes
2 tablespoons cornstarch
¾ tablespoon dried oregano
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
Salt, to taste
Freshly ground black pepper, to taste
160 grams classic cream cheese
1 ½ tablespoons Vignoli White Truffle Infused Extra Virgin Olive Oil
Whole milk, if necessary

Directions

Place the potatoes in a large pot, cover them with cold water, bring to a boil, and cook until very tender (about 20 minutes, depending on the size of the potatoes).
Peel the potatoes while still warm and transfer them to a medium bowl. Mash with a fork or potato masher until smooth.
Add the cornstarch, dried oregano, smoked paprika, garlic powder, and ground cumin.
Season with salt and freshly ground black pepper, then mix well.
Divide the mixture into 24 equal portions and roll them into small balls.
Brush the potato balls evenly with Vignoli Extra Virgin Olive Oil IGP Toscana.
Line the air fryer basket with parchment paper, place the potato balls inside, and cook at 482°F (250°C) for 7–8 minutes, flipping halfway through, until golden brown and crispy.
Meanwhile, mix the cream cheese with Vignoli White Truffle Infused Extra Virgin Olive Oil. Add a splash of milk if needed to make it softer and creamier.
Serve the potato croquettes hot with the truffle cream cheese dip.

Place the potatoes in a large pot, cover them with cold water, bring to a boil, and cook until very tender (about 20 minutes, depending on the size of the potatoes).
Peel the potatoes while still warm and transfer them to a medium bowl. Mash with a fork or potato masher until smooth.
Add the cornstarch, dried oregano, smoked paprika, garlic powder, and ground cumin.
Season with salt and freshly ground black pepper, then mix well.
Divide the mixture into 24 equal portions and roll them into small balls.
Brush the potato balls evenly with Vignoli Extra Virgin Olive Oil IGP Toscana.
Line the air fryer basket with parchment paper, place the potato balls inside, and cook at 482°F (250°C) for 7–8 minutes, flipping halfway through, until golden brown and crispy.
Meanwhile, mix the cream cheese with Vignoli White Truffle Infused Extra Virgin Olive Oil. Add a splash of milk if needed to make it softer and creamier.
Serve the potato croquettes hot with the truffle cream cheese dip.