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Boil your potatoes until they're softened and you're able to mash them. Then remove them from the water and cool them enough to handle.
Peel and mash the potatoes. Then grate in about 75 grams of pecorino Romano, and about 40-50 cracks of black pepper. Mix until combined and roll into golf ball sized balls.
Heat your olive oil to 375° and carefully add in the potato balls. Fry for 2-4 minutes or until golden brown and crispy. Remove and set aside. Then transfer them to a bowl, top with more Pecorino Romano and a few more cracks of black pepper.