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.