Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush or spray it with 1 tbsp oil.

Place the potatoes in a pot, cover with cold salted water, bring to a boil, and cook for 15 to 18 minutes until very tender.

Drain the potatoes well, let them steam dry for 3 to 5 minutes, then mash or press through a ricer until smooth.

While the potatoes are still warm, add the shredded cheese, 1 beaten egg, salt, pepper, and chopped herbs, and mix until well combined.

Stir in 2 to 3 tbsp of the breadcrumbs just until the mixture holds together and pulls slightly away from the sides of the bowl. Do not overadd.

Place the remaining breadcrumbs in a shallow dish and the coating egg in another shallow dish.

With slightly damp hands, shape the potato mixture into small oval croquettes, about the size of a large thumb, making about 16 pieces.

Dip each croquette in the beaten egg, letting excess drip off, then roll in breadcrumbs, pressing gently so the coating adheres evenly.

Arrange the coated croquettes on the prepared baking sheet, leaving a little space between each one. Lightly drizzle or spray with the remaining 1 tbsp oil.

Bake for 10 to 12 minutes, then gently turn each croquette with a spatula. Continue baking for another 10 to 13 minutes, until golden and crisp on all sides.

Let the croquettes cool on the sheet for 3 to 5 minutes to set the cheese inside, then serve warm with your favorite yogurt or tomato sauce.