Transform leftover mashed potatoes into crispy Baked Mashed Potato Croquettes for the perfect appetizer or side dish that everyone will love. No one will guess these crispy croquettes were baked!
I love the challenge of creating new dishes from leftovers. When it comes to mashed potatoes, we can never have enough. That’s why I usually end up with a container full of leftover mashed potatoes which are perfect for making potato croquettes. This is definitely one leftover that never goes to waste!
We all know that potato croquettes are usually fried. But no one will ever guess that these golden, crispy potato croquettes were baked! Read on for my tips on how to make the best baked croquettes.
A Sicilian street food
But first, did you know that potato croquettes are a popular Sicilian street food? They are usually called crocche di patate. But in Palermo they are also known as cazzilli, referring to a part of the male anatomy. You can look that one up if you need to! They are always fried and are breaded or simply dredged in flour and then fried.
Crocche di patate or cazzilli are also sometimes served in a panini along with panelle or chickpea fritters, another favorite Sicilian street food.
The secret to crispy baked potato croquettes:
I used cold leftover mashed potatoes straight out of the fridge. If you don’t have leftover mashed potatoes, boil 1 kg potatoes (about 2 lbs), rice them and place them in the refrigerator to cool completely before shaping. My mashed potatoes were obviously seasoned with butter and salt so be sure to season your potatoes if you are boiling them purposefully to make this recipe.
You’re probably wondering how I got that golden color and crisp texture without frying them. So here’s my secret: they are double dredged in egg wash and breadcrumbs.
Just look at that crust and creamy, cheesy interior!
Do not skip this very important step otherwise you’ll have soft croquettes that break apart when you try to turn them over while baking.
The baking sheet must be well greased. You don’t need all the oil that frying requires but I generously greased my parchment paper with approximately 2 tablespoons of olive oil. This gives them that beautiful color that you definitely want as well as a crispy coating. I also lightly drizzle the tops of the croquettes with olive oil before placing them in the oven.
Finally, a higher cooking temperature is a must. They are baked at 400F for about 20-22 minutes, no longer. If you keep them in the oven for much longer they will begin to crack. They will without a doubt still be delicious, however they may begin to crack on the sides.
How to make Baked Mashed Potato Croquettes:
You’ll find the complete detailed and printable recipe card at the end of the post, but for now let me guide you step by step through this recipe.
Here’s what you’ll need to make this recipe:
- mashed potatoes
- Pecorino/Parmigiano grated cheeses: as my mother always does, I use a combination of both Pecorino and Parmigiano cheeses but you can use only one if you prefer
- fresh chopped parsley
- dry unseasoned breadcrumbs
- olive oil
In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
Place on a well greased parchment paper covered baking sheet. Drizzle lightly with olive oil over the top of the croquettes.
Bake in a 400F preheated oven for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.
Refrigerate leftovers for up to 3 days. Reheat in a 350F oven until warmed through.
Serve as an appetizer or side dish and be sure to let me know how much you enjoyed these croquettes by rating them in the recipe card below. Feel free to Pin the recipe for later. Buon appetito!
- 4 cups mashed potatoes
- 3/4 cup combination of grated Parmigiano and Pecorino Romano cheeses
- 2 tbsp fresh parsley chopped
- 2 large eggs
- 1 cup dry unseasoned breadcrumbs
- 3 tbsp olive oil
- salt to taste
- Preheat oven to 400F and line a baking sheet with parchment paper. Grease generously with 2 tbsp olive oil. Set aside.
- In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
- Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
- Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
- Place on the prepared baking sheet. Drizzle the croquettes lightly with the remaining olive oil.
- Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.