• 600 g(1 lb 5 oz/about 4) potatoes, scrubbed
• 360 g(12¾ oz) good-quality minced (ground) beef
• 50 g(1¾ oz) parmesan cheese, grated
• 1 egg
• 1 teaspoon salt
• about 100 g(3½ oz/1 cup) dry breadcrumbs
• about 4 tablespoons olive oil

Put a pan of salted water on to boil. Add the unpeeled potatoes and boil, covered, for about 20 minutes, or until they are soft and completely cooked through. Preheat the oven to 180°C (350°F/Gas 4).

Drain the potatoes and, when they are cool enough, peel them. Mash them well in a wide bowl. Add the mince, parmesan, egg and salt and mix thoroughly with your hands.

Roll into balls about the size of small walnuts and then flatten them a bit into little ovals. Put the breadcrumbs on a plate and pat the croquettes in them to coat both sides. Drizzle about 2 tablespoons of oil over the bottom of a large baking tray, spreading it around with the back of a spoon. Pack the croquettes like tight soldiers on the tray and drizzle lightly with another couple of tablespoons of oil.

Put the tray in the oven and bake the croquettes for about 30 minutes, or until the undersides are nicely golden and a bit crisp. Turn them over gently and bake for another 10 minutes, or longer if necessary, until the new undersides become nicely golden (even a little crisp here and there — but not dried out).

Serve warm or at room temperature with a small scattering of salt, if you think they need it.