Ingredients
Recipe for 4 people
For the dough:

• 500 grams of flour 00
• 250 grams of potatoes
• 1 cube of yeast
• 2 tablespoons extra virgin olive oil
• salt  as needed
• water as needed
• extra virgin olive oil for frying

Preparation:
Boil the potatoes in their skins in salted water. When boiled, peel them, mash them and let them cool down before you add the flour, oil, salt and  yeast dissolved in warm water; work well together in order to have a solid dough. Cover with a damp cloth and make it rise - for more than two hours, for half a day – until it becomes the double.
Divide the dough into pieces, forming rolls of about 1 cm and a half in diameter, and cut into pieces of about 3 cm; flatten each piece, pulling it and giving it the shape of an elongated lozenge.
Forming all lozenges, putting them on a floured board to rest until all of the are done (it will take at least fifteen minutes) and then fry in deep oil hot but not too much, (about 160° approximately) and turn them upside down until they become golden on each side.
Sprinkle with salt and eat immediately, as long as they are hot, alone or with the accompaniment of cheese or ham. Recipe courtesy of Istituto Migliorini Finale Ligure.