Baked Potato Croquettes

Name: Baked Potato Croquettes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 30
Ingredients: Red potatoes 2.2 lbs; Egg yolks 2 tbsp; Nutmeg to taste; Black pepper to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese grated 1.1 cups; Eggs (2 medium eggs) 4.6 oz; Breadcrumbs to taste; Extra virgin olive oil to taste

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Calories per serving

Lactose Free
Vegetarian

Energy Kcal 68
Carbohydrates g 7.6
of which sugars g 0.2
Protein g 2.8
Fats g 3
of which saturated fat g 1.09
Fiber g 0.6
Cholesterol mg 33
Sodium mg 118

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Makes: 30 pieces
Cost: Low
Note + 15 min. of resting in the refrigerator

PRESENTATION

Baked potato croquettes are really something special, you know? They bring so much joy to any gathering, whether it’s a cozy family dinner or a lively bash with friends. In Southern Italy, these baked potato croquettes have become a total staple—really, really cherished for their golden and crispy exterior. It’s like the fried version, but lighter—which is great. Both kids and adults just can't resist that combo of a crunchy shell and a soft, moist center that pretty much melts in your mouth.

The classic version is pretty simple to let the potato flavor shine, but in places like Naples and Calabria, you’ll see some creative twists. Seriously, imagine zucchini and speck for a smoky touch, or mozzarella and prosciutto-filled croquettes for gooey, cheesy bites. So satisfying! For those wanting something festive yet health-conscious, this easy potato croquettes recipe is definitely a winner. You still get that crispy shell, but baking cuts down on oil while keeping the flavor—awesome, right?

People love experimenting with different fillings, like salmon and potato for a seafood vibe, or carrot for a lighter, slightly sweet variation. These homemade potato croquettes are pretty much a blank canvas for whatever you’re craving, and they come together quickly enough for a weeknight meal. Plus, they’re also a hit at big gatherings. Some folks go for vegetarian versions, while others try gluten-free breadcrumbs so everyone can enjoy them.

At Italian parties, you’ll often find a platter of these oven-baked snacks taking center stage. And, you know what? It’s hard for anyone to resist grabbing just one more. Once you try them, it’s easy to see why these baked potato croquettes have been a beloved treat in Southern Italian kitchens for so long—they’re comforting, crunchy, and always a crowd-pleaser. Whether you stick to the classic or get creative with the fillings, these croquettes are sure to be a hit—bringing a taste of Southern Italy right to your table.

INGREDIENTS

Calories per serving

Ingredients for 30 croquettes: Red potatoes 2.2 lbs (1 kg); Egg yolks 2 tbsp (30 g); Nutmeg to taste; Black pepper to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese 1.1 cups (100 g) - grated

for breading: Eggs 4.6 oz (130 g) - (2 medium eggs); Breadcrumbs to taste

for cooking: Extra virgin olive oil to taste

Preparation

How to prepare Baked Potato Croquettes

To prepare the potato croquettes, wash the potatoes under running water 1 and boil them 2 with the peel on in salted water: to ensure even cooking, use potatoes of the same size as much as possible. Once cooked, (for medium-sized potatoes, it will take 15-20 minutes in a pressure cooker and about 40 minutes in traditional boiling) let them cool slightly (just enough to handle them) and then peel them 3 by piercing them with a fork and removing the skin with a small knife.

Pass them through a potato ricer 4 while still hot and collect the puree in a bowl, separately beat the egg yolks with pepper and salt 5 (consider that 30 g of yolks correspond to the yolks of 2 medium eggs) then add them to the potatoes 6

flavor with grated nutmeg 7 and season with grated cheese 8, mix with a spoon to combine the ingredients until you get a soft and dry mixture. Use a spoon to take a portion of about 1.25 oz of dough 9 and shape the croquettes into a cylindrical form.

As you form the croquettes, place them on a tray lined with parchment paper 10. With the indicated dose, you will get about 30 croquettes. Once the dough is finished, bread the croquettes: prepare two bowls respectively with the two beaten eggs and breadcrumbs, now dip them first in the egg 11 and then in the breadcrumbs 12

Place the breaded croquettes on a baking sheet lined with parchment paper, drizzle them with a bit of olive oil 13. Place the croquettes in the fridge for 15 minutes so they maintain their shape during cooking and bake the croquettes in a preheated static oven at 392°F for 10 minutes, then continue cooking for another 5 minutes with the grill. At the end of cooking, remove your baked potato croquettes 14, let them cool slightly, and then serve them hot 15!

Storage

It's recommended to consume the baked potato croquettes once ready; if desired, you can freeze them raw and then cook them directly from frozen.

In the fridge, you can store them for 1 day and reheat as needed.

Tip

Fill the croquettes with tasty ingredients: olives, bacon cubes, or melty cheese, they will be even more irresistible!

Serve the croquettes with a fresh and aromatic homemade sauce made with plain yogurt emulsified with oil, salt, pepper, and garnished with fresh chili pepper and mint!

For the translation of some texts, artificial intelligence tools may have been used.

Baked Potato Croquettes

PRESENTATION

INGREDIENTS

How to prepare Baked Potato Croquettes

Storage

Tip

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