Spicy Idaho® Potato and Chicken Croquettes

Ingredients:

• 10 ounces yucca, peeled, all red skin removed, cut into 3-inch pieces
• 5 teaspoons kosher salt, divided
• 10 ounces Idaho® potatoes, peeled, cut into large pieces
• 1/2 teaspoon each: paprika, finely ground black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, garlic powder
• 3/4 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons salted butter
• Spicy Chicken Stuffing (recipe follows)
• 3 tablespoons shredded smoked cheddar cheese
• 2 eggs
• 3/4 cup fine bread crumbs
• Vegetable shortening, as needed for deep-frying
• 1 cup Roasted Red Pepper Sauce (recipe follows)
• 4 sprigs rosemary, for garnish
• Spicy Chicken Stuffing
• 1 tablespoon clarified butter (or canola oil)
• 1/4 cup minced yellow onion
• 2 teaspoons minced jalapeño peppers
• 1/4 teaspoon minced garlic
• 1 pinch ground cumin
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 pinch chili powder
• 1/8 teaspoon kosher salt
• 2 ounces boneless, skinless chicken breast, minced
• 1 pinch sugar
• 1 teaspoon white vinegar
• 2 teaspoons tomato paste
• Roasted Red Pepper Sauce
• 1 red bell pepper
• 1 tablespoon chopped shallots
• 1 tablespoon chopped garlic
• 1 bay leaf
• 2 teaspoons salad oil
• 1/4 cup white wine
• 2 tablespoons fresh lime juice
• 1/3 cup heavy cream
• 4 ounces chilled, salted butter, cut into 1-inch pieces
• 1 pinch white pepper

Directions: