8 Idaho potatoes
8 eggs
2 cups grated parmigiano
bread crumbs
oil for frying
½ bunch parsley
salt & pepper


Put large pot of salted water on to boil.
Peel potatoes and cook until fork pierces them (40 minutes to an hour).
Drain potatoes, set aside and allow reduce in temperature about 15 minutes.
Meanwhile chop the parsley and add mixing bowl with 4 eggs, cheese, a pinch of salt and pepper and the potatoes.
Mix will by hand and on floured surface roll into logs a little larger than the diameter than a quarter.
Put these into the refrigerator for 10 minutes to set.
Break remaining 4 eggs into mixing bowl whisking to blend.
Dip potato croquettes into the egg batter and then into the bread crumbs.
Repeat this 3 times.
Put back in the fridge to set for 10 minutes.
Heat oil in deep sauté pan.
When oil is bubbling cook potato croquettes until they are golden brown.
Drain on paper towels.
Makes 20 four inch croquettes.