Baked Italian Potato Croquettes
These baked Italian potato croquettes are a slight twist on the traditional Neapolitan classic. They bypass the frying process yet produce an equally flavorful spud-filled treat, thanks to creamy yellow potatoes and crispy Panko breadcrumbs. Also, their flatter shape helps create a more even browning while baking.
Recipe Mood: Comfort Food
Indulgence Level: High
Effort Level: Moderate
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Who doesn’t love potato croquettes? And if you’ve never had this popular southern Italian street food, you’re in for a treat! These baked Italian potato croquettes are—you guessed it—completely baked, making them a bit lighter but no less flavorful than their fried counterparts.
My mother made Italian potato croquettes every single Christmas Eve up until I was in my twenties. Although they’re not made as religiously in my family nowadays, they still hold a special place in my heart. Whenever I smell or taste a croquette, the memories of Christmases past come flooding back.
My family always fried potato croquettes and used russet potatoes, which is the most common method/potato type for this recipe, but I prefer the creamier, melt-in-your-mouth interior of yellow potatoes. I also bake them here so that you can indulge with a little less guilt.
Cooked in a dark pan and shaped rounder and flatter than the traditional cylinder shape, this approach helps ensure the croquettes turn an even golden brown on both sides without flipping them too often.
If you love potatoes like I do, try these creamy potatoes and artichokes or this cheesy mashed potato casserole.
Did you know?
The fact that the croquette originated in French cuisine and was later brought to Italy may explain why this recipe is often referred to in French instead of in Italian as “crocchette.”
Key Ingredients
- Yellow Potatoes: They create a creamier interior in these croquettes.
- Pecorino Romano Cheese: This pungent cheese brings maximum flavor to the potatoes.
See the recipe card below for more information on ingredients and quantities.
How to Make These Baked Italian Potato Croquettes
- Boil potatoes: Add peeled, chopped potatoes to a pot of cold water, cover, and bring to a boil. Cook 10–15 minutes until fork-tender.
- Mash & season: Drain well, mash until smooth, then mix in Pecorino, salt, pepper, and parsley (if using). Don’t overmix.
- Chill mixture: Cover and refrigerate about 30 minutes, until cool enough to handle.
- Preheat oven: Set oven to 400°F and add 2 tablespoons olive oil to the bottom of an 11×14″ pan.
- Add eggs: Stir 2 whisked eggs into the cooled potato mixture just until combined.
- Prepare coating: In one bowl, whisk 1 egg with 1 tablespoon water. In another, toss Panko with 1 tablespoon olive oil.
- Form & coat: Shape potato mixture into 3″ discs, dip in egg, then coat with Panko. Set on a plate or platter.
- Bake first batch: Arrange 8 croquettes in the pan; refrigerate the rest until needed. Bake 12–15 minutes until golden, flip, add more oil if needed, and bake another 12–15 minutes. Cook the remaining batch(es).
Pro Tips
Use a dark pan: It will help the croquettes brown more quickly than a lighter pan.
Brush the egg onto both sides: If the croquettes feel too delicate to roll in the whisked egg, use a basting brush instead.
Chill the potato mixture until it’s cold: It will not only be easier to handle but also firmer and easier to shape.
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Variations & Substitutions
-Use russet potatoes instead of yellow potatoes.
-Replace the Panko breadcrumbs with ordinary breadcrumbs.
-Fill the centers of the croquettes with a bit of mozzarella for a nice cheese pull.
-Add small bits of prosciutto to the potato mixture for a salty bite.
-Feel free to fry these instead of baking them. I suggest frying them in vegetable oil for its higher smoke point. You can use any breadcrumbs you like.
-Make the croquettes smaller than the suggested 3″ size if making them as party appetizers.
-Use Parmigiano Reggiano instead of Pecorino Romano, if you prefer. I don’t recommend using bottled Parmesan, as it’s not flavorful enough.
Recipe FAQs
The ratio of potatoes to eggs in the recipe (6 cups of potatoes, 2 large eggs) shouldn’t make the mixture too wet, but you can remedy it by adding more Pecorino Romano to help absorb some of the moisture. You’ll also need to chill the mixture for a bit so you can handle it later, which should help it firm up more.
You may have handled them too roughly. Ensure the undersides are golden and crispy before flipping them in the oven. Do so gently with a spatula, and don’t crowd too many in one pan.
Yes. Plain leftover mashed potatoes are best because anything added other than milk/cream, such as cheddar cheese, will change the flavor profile of these croquettes. Also, you might not need to add any eggs to leftover mashed potatoes, as any milk/cream already incorporated will likely make them too soft.
Yes, you can also use a potato masher as suggested in the recipe. The delicate texture of yellow potatoes makes them easy to mash smooth with little effort.
Yes, you can make it up to one day before baking. Store the mixture in a covered bowl or dish in the refrigerator.
Although they’re best eaten straight from the oven, these croquettes are still delicious reheated. Just ensure you warm them in the oven on a pan and uncovered, at 375F. You can add a little olive oil to the pan and flip once during reheating to help both sides crisp better.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: Freeze for up to 2 months, in freezer-safe containers or bags.
Reheat: Reheat the croquettes in a pan in the oven, uncovered, at 375F until warmed through and crispy, at least 15 minutes. You may want to flip them once. If reheating from the freezer, do not defrost first. Heat for at least 25 minutes at 375F. I don’t recommend microwaving because they won’t crisp back up.
Serving Suggestions
These croquettes make an excellent appetizer, pairing well with dipping sauces like marinara or garlic aioli, but they’re also delicious on their own. You can also serve them alongside a main, such as this juicy roasted boneless turkey breast recipe, or with a simple salad like this marinated tomato salad.
More Potato Recipes
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Baked Italian Potato Croquettes
Ingredients
For the Potatoes
- 6 cups yellow potatoes peeled and cut into small chunks (Note 1)
- ¾ cup grated Pecorino Romano cheese
- ½ teaspoon kosher salt
- Ground black pepper
- ¼ cup Italian flat-leaf parsley minced finely (optional)
- 2 tablespoons olive oil plus more (Note 2)
- 2 large eggs whisked
For the Panko Coating
- 1 large egg whisked
- 1 tablespoon water
- 2 cups plain Panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Add the cut potatoes to a large pot filled with cold water; cover the pot and bring to a boil. Cook the potatoes for 10-15 minutes or until fork tender.
- Drain the potatoes well and place them in a large bowl. Using a potato masher, mash the potatoes until smooth. Stir in the Pecorino, salt, pepper, and parsley, if using. Fully incorporate but don't overmix. Place in the refrigerator, covered, for about 30 minutes or until cool enough to handle.
- Preheat the oven to 400F. Pour the 2 tablespoons of olive oil in the bottom of an 11×14" pan.
- Remove the potatoes from the fridge, and stir in the 2 eggs just until incorporated
- For the Panko coating, beat the third egg in a small bowl along with the 1 tablespoon of water. Place the Panko breadcrumbs in another bowl, and toss them with the 1 tablespoon of olive oil.
- Scoop out some of the potato mixture and form it into an approximately 3" round disc. Quickly toss it in the beaten egg, coat it with Panko, and place it onto a large plate or platter. You can also baste both sides of the croquette with a basting brush if that's easier. Repeat this process until you've used up all the potato mixture.
- Place 8 croquettes in the pan, and refrigerate the others until they're ready to bake. Bake on the bottom rack of the oven for 12-15 minutes, until golden brown on one side. Flip them, and cook the other side for another 12-15 minutes. You may need to add more oil to the pan when you flip them.
They’re perfect, with a crispy exterior and a creamy interior.