Potato Farls

In a large saucepan, cover potatoes with water and bring to a boil. Simmer for 25 minutes, or until tender. Drain well.

Return potatoes to saucepan over low heat. Add butter; mash well. Stir in flour and salt. Form into a ball; turn onto a lightly floured surface and knead lightly until smooth.

Divide dough in half. Roll out first half into an 8-inch circle, about 1/4-inch thick. Cut into quarters; set aside. Repeat with remaining dough.

In a large skillet, heat part of the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side, or until golden brown, adding more oil if necessary. Serve warm.