Italian Potato Croquettes

Wash the potatoes thoroughly under running water to remove any dirt, scrubbing them if necessary. Place the unpeeled potatoes in a large pot and cover them completely with cold water. For more even cooking, use potatoes that are similar in size.

Bring the potatoes to a boil, then reduce the heat to medium. Cook until a thin knife slides easily into the potatoes.

Drain the potatoes and let them cool slightly. While they are still hot, peel them carefully. Pass them through a potato ricer into a bowl, or mash them roughly with a fork and press them through a sieve.

Beat the egg yolk in a small bowl and add it to the potatoes. Mix in the finely grated Parmesan, then season with salt, ground pepper, and a little grated nutmeg. Stir until the ingredients come together, then knead briefly by hand until you have a medium-soft but compact potato mixture.

Lightly oil your hands. Take about 35 g of the potato mixture and shape it into a thick cylinder with rounded ends. Repeat until all of the mixture has been used.

Dip each croquette in the beaten egg, then coat it thoroughly in breadcrumbs. Place the breaded croquettes on a tray lined with baking paper or aluminum foil.

Heat enough frying oil in a large pot to 180–190°C. Fry the croquettes until evenly golden brown. Lift them from the oil with a slotted spoon and transfer them to a plate lined with paper towels.

Serve the potato croquettes while they are still warm.