Ingredients

• 500g potatoes
• 25g butter, at room temperature
• 125g plain flour, plus extra for rolling
• Salt and pepper

Method

1. Peel and boil the potatoes until tender. Cut them to be similar sizes.
2. Drain and leave them to air dry for a few minutes.
3. Mash the potatoes.
4. Mix the butter into the mashed potato.
5. Add the flour a bit at a time until it forms a stiff dough. You may not need all of it.
6. Turn out onto a floured surface and separate into 3 balls.
7. Pat each ball out into a flat circle, turning and lightly flouring both sides so it doesn't stick.
8. Prick all over with a fork.
9. Heat a large flat-bottomed pan until hot, then turn down to medium-low. Do not grease it; the butter in the dough will burn, and a light dusting of flour is enough to stop it sticking.
10. Fry for 3–4 minutes a side until browned, flipping more than once if needed.
11. Once each has been fried cut into quarters.
12. Return them to the pan with butter and fry them off.

Adapted from Scottish Scran.