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1. In a large bowl mix together the potatoes, cheese, and parsley; taste for seasoning and add salt and pepper if needed.
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2. Mix the egg into the potatoes, stirring well.
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3. Spray a sheet pan with cooking spray. Drop the mashed potatoes (a 1 1/2 ounce scoop works well for this) onto the sheet pan to make 12 cakes. Use a fork to flatten each mound so that you have about 3/4 inch thick cakes. Leave at least an inch between each croquette.
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4. In a small bowl mix together the panko bread crumbs with a pinch each of salt, pepper and paprika.
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5. Sprinkle the seasoned bread crumbs over the tops of the croquettes.
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6. Put the sheet pan into the refrigerator for at least 30 minutes or up to a couple of days.
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7. Preheat the oven to 400 F.
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8. Spray the tops of the croquettes either with cooking spray or with some olive oil from a mister.
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9. Bake until the tops are crispy and the centers are hot, 23 to 27 minutes.
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Baked Potato Croquettes taste great just the way they are, but to make them a complete meal serve them on a bed of sauteed Swiss chard with a drizzle with Romesco or sun dried tomato pesto, and top it all of with crispy prosciutto!
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Notes:
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- To make mashed potatoes just for this recipe, you will need about 1 1/2 pound of potatoes prior to cooking them and mashing them.
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- The croquettes can even be frozen. Make the croquettes up until step #5, then leave them on the sheet pan and put in the freezer. When they are completely frozen the croquettes can be removed from the pan put into a freezer bag or storage container.
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- To cook the frozen croquettes, place them (still frozen) on a sheet pan that has been sprayed with cooking spray. Cover loosely with aluminum foil and bake at 400 F for 15 minutes; then remove the foil and bake for about 25 minutes longer, until the tops are crispy and the centers are hot.
