Potato Farls (Irish)

Directions

Peel and halve potatoes; put in large saucepan with enough water to cover.

Bring to boil; simmer, covered, 20 to 30 minutes, until fork- tender.

Drain well; return to saucepan over low heat.

Add butter, mash 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 circle, about ¼ inch thick. Cut into quarters, set aside.

Repeat with remaining dough.

In large nonstick skillet, heat half the oil over medium-high heat.

Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.

Serve warm.