Croquette Potatoes


  • 1 kg/ 2¼ lb potatoes, peeled
  • salt and pepper
  • freshly grated nutmeg, to taste
  • 85 g/ 3 oz unsalted butter
  • 2 eggs, beaten, plus 4 egg yolks
  • flour for dusting
  • 115 g/ 4 oz fine breadcrumbs
  • oil for deep-frying


Boil the potatoes in salted water until tender. Drain, return to the pan over a low heat and mash dry with a potato masher. Season with salt pepper and grated nutmeg to taste, then beat in the butter. Remove from the heat and beat in the egg yolks.

When the mixture is cool enough to handle, form it into 60 g/ 2 oz pieces and roll these gently into cylinders on a lightly floured surface.

With the beaten eggs in one bowl and the breadcrumbs in another, coat them in egg then roll them in the crumbs. Repeat to give a double coating.

Preheat oil for deep-frying to 190°C/375°F. Deep-fry the croquettes until golden brown, drain on kitchen paper and serve immediately.