Peel the potatoes, boil them and then mash them in a bowl using a potato masher. Add the egg and grated pecorino, season with salt and pepper, and stir. Chop the sage and rosemary leaves, together, using a mezzaluna knife, and then set them aside. Pour the beer (cold, from the fridge) into the bowl with the potato mixture, add the flour sifted together with the baking powder, and amalgamate everything carefully, first with a fork and then with your hands. Divide the mixture in half, transferring one part into another bowl. Add the Piccantissima sauce to one bowl, and the chopped sage and rosemary to the other. Stir each one, so that both of the mixtures are homogenous. Heat plenty of oil in a deep pan and drop spoonfuls of the two potato mixtures into it when the oil is hot. Cook the fritters a few at a time, turning them so them become golden brown all over, then remove them with a slotted spoon, lay them on absorbent paper and leave them so they “lose” any excess oil. Serve them nice and hot, seasoned with a pinch of salt… they make a simple, rustic, very tasty appetizer. You can prepare the potato mixture in advance, leave it in the fridge and then fry it then and there when it’s time to eat them – they’re a guaranteed success! The basic mixture (potato and pecorino cheese) can be enriched with other vegetables, with pieces of salt cod, with olives and capers, with little pieces of tomato…