Achiote-Potato Croquettes - gold potatoes

Method

• For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water.
• Stir in the salt and bring to a boil over high heat.
• Reduce the heat to medium and simmer until very tender, about 30 minutes.
• While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat.
• Add the onions and cook until softened, about 4 minutes.
• Add the garlic and cook until fragrant, about 2 minutes.
• Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat.
• Set aside.
• Drain the potatoes, cool until able to handle, and peel.
• Mash them in a large bowl with a fork or potato masher.
• Add the mozzarella cheese and onion mixture and stir to combine.
• Season with salt and pepper, to taste.
• Divide the mixture into 8 balls and flatten them into 3-inch patties.
• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot.
• Fry the croquettes in 2 batches, turning over once, until a crust forms.
• Drain on paper towels.
• Carefully transfer the croquettes to a platter.
• Top with the arugula and drizzle with the remaining 1 tablespoon olive oil.
• Squeeze lime juice on top and sprinkle with salt and pepper.