Baked Potato Croquettes Recipe
Category: Appetizers | Servings: 30 pieces
These Baked Potato Croquettes are a deliciously crispy and golden treat, perfect as an appetizer for any occasion. The combination of creamy mashed potatoes, rich Parmesan, and a light coating of breadcrumbs creates a satisfying bite that’s sure to impress your guests. Here’s how to prepare these irresistible croquettes that are baked to perfection in the oven.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 1 kg |
| Egg yolks | 30 g |
| Nutmeg | To taste |
| Black pepper | To taste |
| Salt | To taste |
| Parmesan cheese (DOP) | 100 g |
| Eggs | 130 g |
| Breadcrumbs | As needed |
| Extra virgin olive oil | As needed |
Instructions
-
Preparing the Potatoes:
Begin by washing the red potatoes thoroughly under running water to remove any dirt or debris. Once cleaned, place them in a large pot and boil them in salted water until they are fork-tender, which should take around 20 minutes. Drain the potatoes well and let them cool slightly before proceeding. -
Mashing the Potatoes:
After the potatoes have cooled enough to handle, peel them and pass them through a potato ricer or mash them with a fork until smooth. You want the mashed potatoes to be as fluffy and lump-free as possible. Add a pinch of salt, freshly ground black pepper, and freshly grated nutmeg to taste. -
Making the Potato Mixture:
Next, add the egg yolks to the mashed potatoes, followed by the grated Parmesan cheese. Mix thoroughly until the ingredients are fully combined, creating a smooth, creamy potato dough. If the mixture feels too wet, you can add a little more grated Parmesan or a small handful of breadcrumbs to help bind everything together. -
Shaping the Croquettes:
With your hands or a spoon, take about 35 grams of the potato mixture at a time and shape it into small oval or cylindrical croquettes. You should get approximately 30 pieces from this recipe. Place the shaped croquettes on a tray lined with parchment paper to prevent them from sticking. -
Coating the Croquettes:
To coat the croquettes, set up a breading station with two bowls: one with the beaten eggs and the other with breadcrumbs. First, dip each croquette into the egg wash, making sure it’s fully coated, and then roll it in the breadcrumbs until it’s evenly covered. -
Chilling the Croquettes:
After breading the croquettes, arrange them on a baking tray lined with parchment paper. Drizzle a little extra virgin olive oil over the top of each croquette to help them crisp up in the oven. Place the tray in the fridge for about 15 minutes to allow the croquettes to firm up, ensuring they hold their shape while baking. -
Baking the Croquettes:
Preheat your oven to 200°C (400°F) in static mode. Once the oven is hot, bake the croquettes for 10 minutes, then switch to grill mode for the final 5 minutes to give them a golden, crispy finish. Keep an eye on them to avoid burning, as oven temperatures may vary. -
Serving:
Once baked, remove the croquettes from the oven and let them cool slightly. Serve them warm as a tasty appetizer or snack. These croquettes pair wonderfully with a fresh salad or a dipping sauce of your choice.
Tips and Variations:
- Cheese Options: You can experiment with different cheeses in place of Parmesan, such as Pecorino or Gruyère, for a different flavor profile.
- Herb Variations: Add finely chopped fresh herbs such as parsley, thyme, or rosemary to the potato mixture for extra flavor.
- Vegan Version: Replace the egg yolks with a flaxseed or chia egg substitute, and use dairy-free breadcrumbs and cheese for a vegan version of this recipe.
These Baked Potato Croquettes are perfect for any gathering, offering a crispy exterior and a soft, creamy interior. Whether served as an appetizer or a snack, they’re sure to be a crowd-pleaser.
