italian potatoes croquettes
-1.5 kg of floury potatoes such as Bintje
Sunflower or peanut oil
1-Wash the potatoes and cook in salted water. Once cooked, dry and peel. Mash them either with a mashed press or with a fork. Add the finely chopped parsley, a little salt and pepper.
2-Wait for them to cool down and form the croquettes, which should be as long as a finger (the index finger).
3-Serve immediately or warm, for example in bread as a sandwich or as appetizers or appetizers.