Start by peeling and quartering the Russet potatoes. Boil them in salted water until fork-tender for about 15 minutes, then drain and cool.

Mash the cooled potatoes until smooth. Gradually mix in the flour, baking powder, and salt until a soft dough forms.

Lightly flour a clean surface, divide the dough into 2 balls, flatten each into a disc about ½ inch thick, and cut into quarters to shape the farls.

Heat butter in a skillet over medium heat. Fry each farl for about 5 minutes on each side until golden brown and crispy.

Transfer the cooked farls to a paper towel-lined plate to absorb excess butter and serve warm, optionally topping with butter or salt.