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Peel and halve potatoes. Put them in a large saucepan with enough water to cover. Bring to boil. Then simmer, covered, for 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter and mash the potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 inch (20 cm) circle, about 0.25 inch thick. Cut into quarters and set aside. Repeat with remaining dough. In a large non-stick skillet, heat half the oil over medium-high heat. Cook the dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve hot.
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