- Potatoes 800 grams
- Dill 20 grams
- Garlic 5-7 cloves
- Sunflower oil 2 tbsp
- Lard 1 tbsp
- Pecorino cheese
- Parsley (greens)
- Peel cherry-type young potatoes and put in the pot, add 1 clove of garlic and sunflower oil, bring to a boil and blanch for 10-12 minutes.
- Peel garlics and put in the blender with greens.
- Add salt and lard to a mixture and mix well.
- Put potatoes on baking pan, season with greens mixture, put in an oven preheated to 200 degrees. Serve with grated Pecorino cheese and fresh parsley.