Polpette con Pomarola (Chicken and Potato Croquettes with Tomato Sauce) | Idaho Potato Commission

Ingredients

• 1 whole organic chicken (about 3 pounds)
• 5 cloves garlic, divided (3 roughly chopped and 2 finely chopped)
• 3 generous bunches fresh sage, roughly chopped
• salt and black pepper, to taste
• drizzle of olive oil
• 5 Idaho® russet potatoes
• 4 eggs, beaten
• 100 grams Parmigiano-Reggiano, grated
• zest of ½ lemon
• 1 slice Tuscan-style bread, lightly soaked in milk
• 1 cup all-purpose flour, plus about 2 tablespoons more for frying
• As needed peanut oil for deep-frying
• 2 cups bread crumbs for frying
• ⅓ cup olive oil
• ½ carrot, roughly chopped
• ½ celery stalk, roughly chopped
• ½ red onion, roughly chopped
• 3 ½ pounds good-quality whole Italian (or Italian-style) tomatoes, peeled
• 2 cloves garlic, finely chopped
• salt, to taste