Prepare the Potatoes: Peel and boil the potatoes in salted water until tender. This usually takes about 15-20 minutes. Drain the potatoes and let them cool slightly.

Puree the potatoes until smooth, either by mashing them with a potato masher or using a food processor. Ensuring the potatoes are smooth is key to making a cohesive dough.

Make the Dough: Add salt to taste and 5-6 tablespoons of potato starch to the pureed potatoes. The starch helps bind the dough and gives the dumplings their crispy texture.

Knead the mixture until it forms a smooth dough. If the dough is too sticky, add a bit more starch.

Incorporate chopped parsley into the dough for added flavor. If desired, mix in some grated Parmesan cheese for a cheesy twist.

Shape the Dumplings: Divide the dough into small pieces and shape them into dumplings. You can make them into small balls or any shape you prefer.

Heat sunflower oil in a pan over medium heat. Once the oil is hot, fry the dumplings until they are golden brown on all sides. This should take about 2-3 minutes per side.

Remove the fried dumplings from the pan and drain on paper towels to remove excess oil.

Prepare the Ranch Sauce: Finely chop a bunch of spring onions and dill.

Mince 3 cloves of garlic.

In a bowl, combine the minced garlic, chopped spring onions, dill, lemon juice, paprika, salt, black pepper, mustard, and sour cream. Mix well until all ingredients are evenly distributed.

Serve: Serve the hot, crispy potato dumplings with the homemade ranch sauce on the side. The combination of the crunchy dumplings and the creamy, tangy sauce is irresistible.