TEP 1 – Cook the Potatoes

Boil the potatoes in salted water for 20–25 minutes until fork tender. Drain well, let them steam dry for 5 minutes, then peel while still warm.

⚡ Flash Tip: Dry potatoes create fluffier croquettes.

STEP 2 – Mash & Season

Mash the warm potatoes until smooth. Stir in the egg, Pecorino Romano, parsley, mint, salt, and pepper until fully combined.

STEP 3 – Shape

Roll about 2 tablespoons of the mixture into small cylinders and place them on a parchment-lined tray.

🚫 Avoid This Mistake: Don't shape the croquettes while the potatoes are hot.

STEP 4 – Bread

Coat each croquette in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.

STEP 5 – Chill

Refrigerate for 30 minutes before cooking to help the croquettes stay together.

STEP 6 – Cook

Fry at 350°F for 3–4 minutes, bake at 425°F for 20–25 minutes, or air fry at 390°F for 10–12 minutes, until golden brown.

Serve immediately with marinara, garlic aioli, or alongside Greek Salad or Ratatouille Pasta Salad.