Crocchè (potato croquettes)

Wash the potatoes thoroughly and boil them in their skins in a large pot of salted water until very tender when pierced with a fork, about 30-40 minutes depending on size.

Drain the potatoes, let them cool slightly, then peel them while still warm. Pass the peeled potatoes through a potato ricer or mash them very finely with a fork until no lumps remain.

Transfer the mashed potatoes to a large bowl. Add the grated Parmigiano-Reggiano, grated Pecorino Romano, finely chopped fresh parsley, fine sea salt, and black pepper.