Potato croquettes

Arrange them in a single layer on a baking tray and cook at 200 °C for about 20–25 minutes, turning once, until crisp and piping hot in the centre. They can go straight from the freezer into the oven.

Use cold, fairly dry mashed potato, and chill the shaped croquettes for at least 30 minutes before coating them in flour, beaten egg and breadcrumbs. Fry in small batches so the oil stays hot and the crumb sets quickly.

Yes. Arrange them in one layer and cook at 190 °C for about 12–15 minutes, turning halfway through; larger croquettes may need a little longer. A light brush or spray of oil helps them brown.

Freeze them uncooked after shaping and coating: space them on a tray until firm, then transfer to a sealed container. Cook from frozen, adding a few minutes to the cooking time and checking that the centre is piping hot.

Serve them with roast chicken, grilled fish or a green salad, and add a dipping sauce such as garlic mayonnaise, tartare sauce or tomato ketchup. They also make a crisp side for a creamy stew.

Croquettes are shaped portions of mashed potato coated in breadcrumbs, then fried or baked until crisp. Potato pancakes are flatter patties, usually made from grated potato or a looser potato mixture, and are cooked directly in a pan.

Cool them promptly, refrigerate in a covered container and eat within two days. Reheat in an oven or air fryer until piping hot throughout; microwaving tends to soften the crumb.