Boil the potatoes in ample salted water, then drain, peel and mash.

Add the salt, pepper, grated Ħanini Pekorin cheese, a little finely chopped parsley and if desired some ground nutmeg.

Let cool, mix well and form into croquettes (balls or rolls).

Lightly coat in flour and deep fry in hot (but not boiling) sunflower oil.

Remove with a slotted spoon and place on absorbent paper. Add a pinch of salt and serve hot.

To get snowy white potatoes, add a teaspoon of vinegar or fresh lemon juice to the boiling water

In an oven dish, gently lay the sliced potatoes and add the olive oil, garlic, salt & pepper. Mix the