For the langos, let the potatoes cool down and finely strain them. Stir yeast with sugar until liquid and mix with the other ingredients to a yeast dough.
Let rest for 1/2 hour, then divide the dough into about 15 pieces and form into balls. Let rise a bit and roll out into 1/2 cm thick circles.
Fry at 190°C in a deep fryer until golden and drain. Then salt the langos and brush with garlic oil.