Ingredients
Equipment
Method
- Peel and boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a bowl, mash the cooled potatoes and mix in the flour and salt until slightly chunky.
- Knead the dough on a floured surface until combined, then shape into a circle about ½ inch thick.
- Cut the circle into quarters or desired shapes.
- Heat butter in a skillet over medium heat and fry each wedge for 4-5 minutes per side until golden brown.
- Serve warm with butter or enjoy alongside eggs.
Nutrition
Notes
Customize by adding herbs like chives or rosemary. Store in an airtight container in the fridge for up to three days. Reheat by pan-frying for crispy texture.