Begin by peeling and chopping 3 medium potatoes into even chunks. Place them in a medium pot, cover with water, and bring to a boil over high heat. Reduce to a simmer and cook for 20–25 minutes until tender; use a fork to check that they can easily be pierced. Drain the potatoes in a colander once fully cooked.

Transfer the drained potatoes to a sieve set over a bowl to help them dry out for about 5 minutes.

While the potatoes are still warm, either pass them through a ricer or mash them thoroughly with a fork or masher until smooth.

Gradually mix in ¾ cup of all-purpose flour, 1 ½ teaspoons of sea salt, ½ teaspoon of black pepper, and 2 tablespoons of melted butter into the mashed potatoes.

Lightly flour a clean surface and turn the dough out onto it. Flatten the dough into an 8-inch round disc, then cut it into 6 wedges.

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the potato wedges to the skillet and fry for about 5 minutes on one side until golden brown.

Once golden brown and crispy, transfer them to a plate lined with paper towels and serve hot.