Meal Kit
Romesco Potato Croquettes
with tomato and spinach orzo
Prep & Cook Time: 50-60 min.
Cook Within: 7 days
Difficulty Level: Expert
Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Chef
Rachel Post
In Your Box (serves 2)
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- 12 oz. Yukon Potatoes
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- ½ oz. Baby Spinach
- 1 tsp. Garlic Pepper
- 2 tsp. Mirepoix Broth Concentrate
- 2 Roma Tomatoes
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Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories942
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Carbohydrates151g
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Fat45g
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Protein16g
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Sodium1338mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Colander
- 1 Wire-Mesh Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Potatoes
Peel and cut potatoes into large evenly-sized chunks. Bring another medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Set aside. While potatoes boil, coarsely chop spinach. Core tomatoes and coarsely chop.
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2 Start Orzo and Form Croquettes
Once water (in pot without potatoes) is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer. Return to pot and stir in 1 tsp. olive oil. Cover and set aside. Add 1 Tbsp. roasted red pepper pesto (reserve remaining for aioli), Sriracha salt, and a pinch of pepper to pot with potatoes. Mash until smooth. Stir in ¼ cup panko (reserve remaining for topping) until combined. Place remaining panko on a plate. Form potato-panko mixture into four evenly-sized balls. Flatten balls to form evenly-sized disks. Place disks on plate with panko and flip until completely coated. -
3 Fry the Croquettes
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Carefully, add potato croquettes to hot pan and cook undisturbed until golden, 2-3 minutes per side. Transfer croquettes to a plate and season with a pinch of salt. Wipe pan clean and reserve.
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4 Finish the Orzo
Return pan used to cook croquettes to medium-high heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until tender, 2-3 minutes. Add ¼ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper. Stir constantly, 1 minute. Stir in orzo, half the garlic aioli (reserve remaining for pesto aioli), garlic pepper, and a pinch of salt and pepper until combined and smooth. Remove from burner.
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5 Make Roasted Red Pepper Aioli and Finish Dish
In a mixing bowl, combine remaining garlic aioli, remaining roasted red pepper pesto, and 1 Tbsp. water until smooth. Plate dish as pictured on front of card, topping potato croquettes with aioli. Bon appétit!
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