Italian Potato Croquette Recipe

Wednesday, June 2, 2021
Growing up mom and grandma always used up our leftover mashed potatoes and fried up a big pan of these Italian Potato Croquettes for a side dish appetizer or after-school snack.

Even though these were always fried when they made them back in the 1940s, I learned to adapt the cooking method by either baking them or using an air fryer, super simple, a healthier alternative, and still as delicious.

The recipe is very basic and you can easily adapt it by adding additional ingredients as we do like crispy bacon and mozzarella cheese or even cooked loose Italian sausage.

Croquettes are soft and savory on the inside, and crunchy on the outside in every bite!

Just by adding a few simple ingredients, these can be a different appetizer/side dish every time you make them

If you're a big potato fan don't miss trying my Salt and Vinegar Potato Recipes or my German Style Potato Salad Recipe both family favorites!

Scroll down to the recipe card to print off mom's easy vintage croquette recipe with all three cooking instructions.

these are mashed potatoes baked into a loaf called croquettes

Great Addition to any Meal

These mashed potatoes turned into a croquette are so easy to make and a win-win for leftover potatoes always made.

Back in the 1940s before I was even born money was tight and these were actually a whole meal for the family.

The potatoes were inexpensive and by adding any kind of leftover cooked meats, it was a gourmet little bundle of deliciousness.

Dad always said to overcook them he just loved these super crispy.

You can also add other additions like cooked Italian sausage, chopped fresh spinach, escarole or broccoli rabe, mushrooms, diced peppers, chopped broccoli, or julienned cabbage in the potato mixture.

these are potato croquettes baked

Ingredients You Will Need

  • russet potatoes are the best (we have also used red-skinned potatoes)
  • salt, pepper
  • eggs
  • olive oil
  • flour
  • Pecorino Romano cheese
  • Italian flavored breadcrumbs
  • chopped parsley
  • crispy pancetta or bacon
  • mozzarella
  • Optional: oregano, and basil, if you prefer spicy add cayenne pepper

Optional Additions

  • diced pepper
  • loose cooked hot Italian sausage
  • sliced pepperoni or cubed
  • hot peppers
  • onions sliced
  • shredded provolone
  • sliced eggplant
  • diced tomatoes
  • shredded or wedges of zucchini
  • garnish with more pecorino romano cheese and dip in marinara sauce

boiled potatoes

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this is a pin on how to make potato croquettes


We always used russet potatoes, but you can use whatever you like.

The recipe will still come out great, and season the mixture as much or little as you prefer, no right or wrong, it's your preference.

We even love these with a side of marinara to dip them in.

Enjoy and let us know how you like our Potato Croquette recipe in the comments below.

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Italian, American
Yield: 12
Author: Claudia Lamascolo
Italian Potato Croquette Recipe

Italian Potato Croquette Recipe

These are an old-fashioned potato croquette from the 1940s. Mom and Grandma always used up leftover mashed potatoes.
Prep time: 15 MinCook time: 22 MinTotal time: 37 Min


  • 2 pounds russet potatoes, boiled, cooled, and drained ( I actually usually use leftover mashed potatoes they're perfect for these croquettes!)
  • 2 large eggs
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped parsley
  • 2 teaspoons finely minced garlic or 1 teaspoon granulated garlic powder
  • 1/4 cup whole milk mozzarella, shredded
  • 3 tablespoons flour
  • salt and pepper to taste
  • Optional Additions: 4 slices of cooked crispy pancetta or bacon, chopped mushrooms, cooked drained Italian sausage, chopped spinach, thinly sliced cabbage or broccoli ( I use around 1/2 cup of any of these for a change)
  • For the Bread Coating on the Croquettes
  • 1 1/2 cups flour
  • 2 large eggs, beaten
  • 1 1/2 cups Italian flavored bread crumbs
  • salt and pepper to taste
  • vegetable or olive oil for frying if frying or use olive oil cooking spray for baking


  1. For the baking, method, preheat the oven to 400 degrees.
  2. Prepare a cookie sheet with parchment paper set aside.
  3. Boil the potatoes, cool, and mash.
  4. Cook the bacon and crumble. Drain on paper towels.
  5. In the same bowl add the eggs, bacon, garlic, garlic, parsley, flour, salt, pepper, and cheeses.
  6. Coating for the Croquettes:
  7. You will need 3 pie plates for the breading stations: one for the flour, one for beaten eggs, and one for the Italian flavored breadcrumbs add a little salt and pepper and more garlic if you prefer.
  8. Mold a loaf-style croquette with your hands of potato and roll into flour first, dip into the egg then into the breadcrumbs (until all the potatoes are used up).
  9. Place on the cookie sheet.
  10. Oil spray each croquette.
  11. Bake for around 20 minutes or until breadcrumbs is toasted.
  12. Note: For the frying method, heat enough oil( around 2 inches of oil) in a deep frying pan on medium-low heat.
  13. Do not crowd the pan.
  14. Fry for around 2 minutes on each side only flipping once until brown.


Air Fry: Preheat the air fryer for 10 minutes. Place the croquettes on an oil sprayed wire basket, spray the top of the croquettes. Fry them until golden on top around 8 minutes.

Bake: Place on an oil sprayed cookie sheet and bake at 400 degrees for 20 minutes

Fry: In a deep-style fry pan, heat 2 inches of oil. Fry the croquettes on both sides, allowing them to get golden brown, around 3 minutes on each side.

Nutrition Facts



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Created using The Recipes Generator

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Recipes for Potato Lovers

Air Fried Home Fries

Air Fried Fan Potatoes

German Potato Salad(see photo below)

baked mashed potatoes rolled into breadcrumb


  1. How delicious! So simple and I can taste them already! Yum!

  2. Oh wow, these are delightful! Here I thought mashed potatoes were perfect and then you kicked them up in an unbelievable way.

  3. What appetizing aromatic croquettes! I like the idea of baking instead of frying. Weel done :)) Bye

  4. Great idea for left over potatoes. They are the perfect side dish. You should enter them in the side dish show down Reeni hosts. I envision eating them with a drizzle of red sauce and a nice antipasto salad.

  5. These look very delicious...crunchy on the outside and soft on the inside. I love it baked.

  6. These are such wonderful dish dish! My children love it. Hoping to make this soon.
    Btw, shipment F.O.C for the steamed bun! I'm sending over by CANON printer. hehe....
    Have a wonderful weekend.
    Cheers always,

  7. Something I will definitely try!

  8. I've made these and they are delicious!

  9. This looks like the ultimate comfort food! I really appreciate that they are baked, not fried.

  10. Excellent potato croquettes - we would love the crunch! Yummy!

  11. Love the oven baked croquettes, saves on both oil and calories too!

  12. great recipe - I think I will put a little cheese in the potatoes, maybe bacon too - yum

  13. These are beckoning to me....the crunch and then the creamy smooth. ked not fried. Grandma would be pleased.

  14. That's a great way to convert mash potatoes into something that has two different kinds of textures, soft and crunchy.

  15. Just love the way you know just the right combination of herbs and spices to use! Not only wonderfully crispy but full of flavour. Alex would love them!!

  16. Well as I told you, mashed potatoes are my weakness, and this really kicks that to a new level. I would devour these.

  17. Great way to use leftover mashed potatoes. Yours are a lot healthier than what I would do with these...cheese, cheese and more cheese.

  18. Thank you all for your wonderful comments and idea's I love the cheese and bacon idea's to add will try next time~

  19. I love panko! I am sure this added a wonderful crunch to these. yum!

  20. I love croquettes.......and these are a great way to recycle left over potatoes

  21. Is there anything that isn't wonderful breaded in panko? I use so much of it I buy it in huge 5 lb bags at an Asian restaurant supply place here in Vegas....and you know what, these would rock as a side dish with a touch of your awesome tomato sauce on them.

  22. Potato croquettes are delicious, but adding garlic to the potatoes first is brilliant -- baking them is genius. Great recipe, Claudia! Happy Thanksgiving!

  23. Super crunchy and imagine the bite into the crispiness, then the mellow soft center...heavenly!

  24. Such a delicious use for leftover potatoes! I love how you have included the option to bake, fry, or air-fry.

  25. I love dishes with leftover mashed potatoes such as fried potato cakes & cottage pie so I must try these delicious looking croquettes, which I've never made.

  26. These Italian Potato Croquettes are so tasty! Perfect for a little side dish with my favorite pasta!

  27. These little croquettes turned out to be so delicious!! They were crispy on the outside and soft on the inside - yum!

  28. One of my favorite croquette recipes - they turn out fantastic every time!!

  29. This is quite possibly my new favorite way to enjoy potatoes! So versatile and delicious with the perfect amount of crunch; loved every bite!

  30. Was looking for a croquette recipe as I suddenly felt like one! I used to enjoy them as a child. Can't wait to make these :)

  31. These croquettes come out so tasty! I love that they are baked and not fried and so simple to make.

  32. Super crispy on the outside and creamy on the inside. Delicious!

  33. This was such a delicious and comforting recipe, thanks so much!

  34. Oh yum! Such a wonderful use for leftover mashed potatoes. I love how they can easily be customized with additions such as Italian sausage too.

  35. These croquettes turned out amazing. They were a huge hit and I'll be making them again and again. Thanks for the recipe!


Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia