Start by peeling 750 grams of potatoes and cutting them into quarters. Place the potato pieces in a pot of salted water and bring it to a boil. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Using a potato ricer or manual masher, thoroughly mash the cooled potatoes into a big bowl until smooth and fluffy.

In the bowl with your mashed potatoes, add 30 grams of melted butter, 225 grams of plain flour, and a pinch of salt. Mix until a sticky dough forms.

Turn the dough out onto a slightly floured surface and knead gently for about 2 minutes until it's smooth. Divide into six equal portions and shape each into a ball.

Take one dough ball at a time and roll it out to your desired thickness, ideally about 1 cm thick. Cut each rolled piece into quarters.

Heat a non-stick pan over medium heat, adding a tablespoon of butter and splash of olive oil. Fry each piece for about 4-5 minutes on each side until golden brown.