Oven-baked potato croquettes just as delicious as the deep-fried ones, but 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 as a starter, yet they also make for a great secondo piatto if you pair them with a salad or whatever you prefer. 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.
Serves: 6 | Preparation time: 30 mins | Cooking time: 40 mins
- Yellow Potatoes: 800 g
- Breadcrumbs: 150 g
- Parmigiano cheese, grated: 50 g
- Flour, a dusting for the worktop
- Eggs: 2 eggs + 1 yolk
- Nutmeg: ½ tsp
- Thyme, dried: to taste
- Salt and pepper: to taste
Peel and cut potatoes into chunks, boil them in a large pot for at least 20 minutes.
Do not throw away their skins, you can make a great starter with them: fried-potato-skins-with-pecorino-and-thyme
Allow to cool a little at room temperature, then mix with the egg yolk, grated Parmigiano cheese, nutmeg, salt and pepper, mix.
If the mixture is too dry, simply add a drop of milk.
Take a small amount of dough and roll it out onto a lightly floured work surface and shape it into a small cylinder. This will be your first croquette. Proceed in the same way with the rest of the dough.
Beat the eggs in a bowl and in a dish the breadcrumbs with the thyme.
Preheat the oven to 180°C / 350 F / Gas Mark 4.
Dip each croquette in the beaten eggs, then dip them in the breadcrumb and thyme mixture.
Place the croquettes on a baking tray lined with baking paper, drizzle with a little olive oil and bake for 20-25 minutes.
Allow to cool slightly before serving.