Peel the potatoes and cook them in salted water. Once cooked, mash them, then add the Parmesan, salt, and pepper.

Roll each ball in flour, then in beaten eggs, and then in breadcrumbs. For extra crispiness, dip each ball again in beaten egg and then in breadcrumbs. (At this stage, you can freeze them to cook later.)

Fry the croquettes in hot oil until golden brown. Serve immediately with a salad as an appetizer or as a side dish.