• Steam or bake the potatoes until tender. Once able to handle peel and rice the potatoes.
• Gently combine the riced potatoes with the beaten eggs, pepper, salt, parsley, and Pecorino Romano cheese. If the mixture feels too wet to form the croquettes and hold their shape, add a tablespoon of flour and gently mix together and again check the consistency. If the mixture is too wet add a splash of water and mix again. The consistency should be wet enough to form a croquette but dry enough that it doesn't easily deform.
• Using a large spoon or cookie scoop, grab roughly a 1/4 cup of the potato mixture and place onto a baking sheet. You should have about 10-12 scoops. Divide the potato balls in half which will make about 20-24 croquettes. Place the pieces on a parchment paper lined baking sheet.

For the coating and frying

• Place the flour into a bowl, the beaten eggs into a second bowl, and the breadcrumbs in another bowl.
• Grab one of the potato pieces and and press it into your hands. Form an oval tube like shape. Dip it into the flour and shake off the excess. Next dip ito into the egg wash and finally coat with the breadcrumbs. Place the breaded croquettes onto a parchment paper lined baking sheet. At this time, they can be placed in the refrigerator to set up (can be left overnight if you like) or fried right away.
• Heat a heavy pot or high walled pan with 1-inch of frying oil to 350f.
• Once the oil reaches frying temp, gently place the croquettes into the oil and fry for around 5-6 minutes or until golden on both sides. Work in batches to not overcrowd the pan. I recommend tasting the first croquette out of the oil to judge salt levels. If it a bit more is needed, sprinkle flaky sea salt onto the croquettes right when they come of the oil. These are best eaten right away. Enjoy!