These baked potato croquettes are just as delicious as the deep-fried ones, but much, much lighter! Baking them in the oven is a healthier way to prepare them, and one that doesn’t compromise on taste or crunchyness.
We love preparing them for an aperitif or as a starter, and they also make for a great main meal if you pair them with a salad. Try them also as a packed lunch: they’re amazing when hot, but also excellent at room temperature. To give them even more flavour, we’ve added dried thyme to the breading. Are you looking to spice up your breading game? Then don’t miss out on our 6 Tips & Tricks for a Perfect, Crunchy Breading!
Serves: 6 | Preparation time: 30 mins | Cooking time: 40-45 mins
- Potatoes: 800 g
- Breadcrumbs: 150 g
- Parmesan, grated: 50 g
- Eggs: 2 eggs + 1 yolk
- Nutmeg: ½ tsp
- Thyme, dried: as needed
- Salt and pepper: to taste
Tip: We suggest you to use potatoes with yellow flesh or red skin, as they will give you the best results.
Thoroughly wash the potatoes, then cut them into wedges and boil them in a large pot for at least 20 minutes. Prick them with a fork; if the prongs easily penetrate the flesh, the potatoes are ready.
Tip: If you choose potatoes that are similar in size, they will all be ready at the same time and you won’t risk having parts that are undercooked.
Mash the potatoes. If you use a potato masher you won’t have to peel them, as the skin stays into the masher.
Let the potatoes cool down at room temperature.
Preheat the oven to 180°C.
Mix potatoes with the egg yolk, grated Parmesan, nutmeg, salt and pepper. Gently knead this soft potato dough with your hands.
Take a small amount of the dough and roll it on a lightly floured work surface until you get a small cylinder. This will be your first croquette. Proceed in the same fashion with the rest of the dough.
Tip: You can make your croquettes as big or as small as you want – but mind that if they are too big, they won’t cook well. If you’re planning to serve your croquettes as finger food, they must be bite-sized!
Beat up the eggs in a small bowl and put aside. Put the breadcrumbs in a shallow plate, and the thyme in another one.
Dip each croquette in the eggs, then evenly coat them by rolling them first in the breadcrumbs and then in the dried thyme. Place the croquettes on an oven tray lined with baking paper and drizzle some olive oil on top. Bake at 180°C for 20 to 25 minutes.
Leave the croquettes to cool down slightly before serving them.