Let's start by cooking the potatoes with the skin on in a small saucepan.
When they are ready (do the fork test), mash them in a bowl.
Add to the mashed potatoes the milk, the yeast, the sifted flour and finally the salt.
Mix and knead until you obtain a smooth and homogeneous mixture.
Cover with plastic wrap and let rise until doubled in volume (about 2 hours).
Divide the dough into 4, use your hands to give it a round shape and then roll it out with the help of a rolling pin.
Cook in a previously oiled and very hot pan on both sides for a couple of minutes.
Prepare the seasoning by putting oil, parsley, crushed garlic and a pinch of salt in a bowl.
Once cooked, brush with the mix and we are ready to serve and enjoy them.
Store in an airtight container at room temperature for 2-3 days
Great served with sauces or as a side dish for meat dishes.
Italia, Liguria
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| Energy (kcal) | 156.11 |
| Carbohydrates (g) | 33.39 |
| of which Sugars (g) | 2.8 |
| Fat (g) | 0.69 |
| of which Saturates (g) | 0.27 |
| Protein (g) | 5.41 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.44 |
