Paliushky (potato fingers)

Preheat oven to 180°C / 350°F degrees.

Cut peeled potatoes into slices of any size. Cover with water and cook with salt, bay leaf and 3 cloves garlic for 15–20 minutes until ready.

Drain the cooked potatoes, discard garlic and bay leaf: you’ll no longer need them. Mash potatoes until smooth. If you have leftover cooked unpeeled potatoes from the night before, you can also put them through a blender.

Add 2 egg yolks, salt, pepper and flour. Mix the dough.

Form potato fingers/batons with a spoon or a pastry bag and place them on a baking paper-lined roasting tray.

Wash in egg yolk with a silicone brush and bake for 15 minutes until golden brown.

Green sauce. Put diced green parsley and dill, water, oil, grated hard cheese, lemon juice, garlic and salt in a blender, and blend until smooth.

Serve with the green sauce, either hot or cold.