Place potatoes (whole) in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook until very tender when pierced with a fork (40-60 minutes depending on the size of the potatoes), then drain. Cut the cooked potatoes in half, then place one half at a time into a potato ricer with the cut side down. Mash the potatoes into a heatproof bowl until smooth (we recommend mashing the potatoes twice), removing the skins each time you place potato halves into the potato ricer. Set aside to cool.
Season with salt and pepper to taste. Add the Parmigiano Reggiano/Pecorino and stir with a wooden spoon. Add the egg and stir until combined. Add the breadcrumbs and parsley, then stir until combined.
Cover the bowl with cling film and leave to rest in the fridge for 20 minutes. This allows the breadcrumbs to absorb any liquids from the potato mixture.
Remove the potato mixture from the fridge. Sprinkle a shallow tray lightly with flour. Roll a tablespoonful of the potato mixture into a ball. Then gently flatten the polpetta (potato ball) so that it is slightly oval in shape. Repeat with the remaining polpette and give a light dusting of flour over the top.
Heat enough sesame oil to cover the base of a large non-stick frying pan. Cook the polpette over medium heat in batches, turning occasionally, for 2 minutes on each side or until golden and cooked through. Add extra sesame oil when the oil has been absorbed from the pan. Transfer cooked polpette di patate to a plate lined with paper towel. Serve immediately – buon appetito.
amazing recipe and easy to follow instructions, very delicious!
1 kg desiree potatoes, whole|70g dried breadcrumbs|60g Parmigiano Reggiano or Pecorino, finely grated|2 eggs|1 bunch parsley, finely chopped|Flour for dusting of polpette (potato balls)|Sesame oil for frying|Sea salt, freshly ground black pepper