Preheat the oven to 200'C.
Bake the potatoes in the oven for around an hour or until cooked through. Cut in half and scoop out the flesh. Finely chop the chives and add to the potato mixture. Beat in the butter and the ricotta and then season with salt and smoked paprika. Roll the mixtre into sausage shapes and chill in the freezer for 30-45 minutes.
Beat the eggs and place in a bowl or tray. Place the flour into a second bowl and the breadcrumbs into a third.
Dip the cooled potato rolls first in the flour, then the eggs and then the breadcrumbs. Repeat to coat all the croquetas.
Cook the croquetas in a deep fat fryer or pan of oil until crisp and golden brown.
«Mix other seasonal herbs through the potato to make the croquetas different each time.»