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.