In a bowl, mix the flour with the dry yeast. Add the salt, sugar and warm water gradually, kneading well until you get a dough that comes off your hands. Leave to rise for 1 hour, during which time it doubles in volume. For the filling: peel the potatoes, wash them and cut them into cubes, then put them in water to boil; after they are boiled, strain them and mash them with a fork or potato masher; add one tablespoon of oil at a time and mix until smooth; finally add salt and pepper to taste. Divide the risen dough into 2; divide each piece in turn into 2 and divide each piece obtained into 4; roll out each piece of dough with a rolling pin on the floured table, then put 1 or 2 tablespoons of the filling on half of it; We bring the dough part over the one with the filling and press the edges with our fingers to stick them and fry them in hot oil (about 1 cm of oil should be in the pan). When we remove them from the pan, we must place them on a paper towel to absorb the excess oil.

As soon as I took them out of the pan, they were crispy, but after they sat for a while they softened and were super good, with a garlic sauce or even green garlic or spread with sour cream and sprinkled with grated cheese or whatever else they wanted.

For the garlic sauce: 7 cloves of garlic, 4 tbsp oil, salt and pepper to taste, 2 tbsp water, 1 tbsp paprika (optional).

Peel the garlic cloves and press them through a garlic press; add one tablespoon of oil at a time and mix very well; finally add the salt, pepper and water and mix well.

Enjoy!