For the raoles
Mix all the ingredients, except the oil, the cheese and the Quely Picolines, in a bowl.
When everything has been mixed together, put the oil in the pan to fry it. Heat the frying oil, and, shaping the mixture into rough balls, put a piece of cheese and one of the Quely Picolines in the middle of each one.
Fry them in oil, drain on absorbent kitchen paper and set aside.
For the potatoes
Put the unpeeled garlic cloves and the diced potatoes into a little oil in a frying pan.
When they are only half cooked, add the diced onion; when everything is cooked, remove from the heat and set aside.
Assembly of the dish
Arrange the raoles on one side of a plate and the potatoes on the other.
Decorate with basil leaves cut into fine strips.