First wash the potatoes under running water and remove the soil. Then put them in a large pot of water and cook for about 40 minutes. Then drain and let cool briefly.
Peel the potatoes while they are still hot and press them into a large bowl with the help of a potato ricer. Then add the grated Parmesan cheese and the egg yolk, season with salt, pepper and a pinch of nutmeg.
Now mix thoroughly until a soft and dry mass is formed. Now take a portion of dough of about 35g each and form the croquettes into the typical shape.
Then prepare two bowls. In the first, add the eggs, a little salt and whisk thoroughly. Fill the second bowl with enough breadcrumbs.
Now place each croquette in the beaten egg, drain well and then turn in the breadcrumbs. Then place on a baking tray lined with baking paper and drizzle the croquettes with a little olive oil. Place in the refrigerator for about 15 minutes so that the croquettes keep their shape during baking.
Then place the tray in the preheated oven at 200°C top/bottom heat for 10 minutes. Then switch to the grill function and bake for another 5 minutes until golden brown.
Remove the baked croquettes, let cool briefly and enjoy!Buon appetito!