Wash 750 g of new potatoes thoroughly in two waters.

Peel them using a teaspoon or a knife.

Place the peeled potatoes in cold water as you peel them (to avoid oxidation).

Add a pinch of salt, a bay leaf, and a sprig of rosemary (optional).

Boil on high heat until fork-tender.

Drain the potatoes and place them in a large bowl.

Mash using a potato masher or grater until smooth.

Add about 5–6 tablespoons of flour.

Add grated cheddar cheese and finely chopped parsley (or dill).

Season with salt, black pepper, and sweet paprika.

Mix everything by hand until well combined.

If the dough feels too soft, add a bit more flour to help it hold together during frying.

Shape into balls or patties.

Fry in hot oil until golden and crispy on the outside (or bake/air-fry if preferred).