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1 1/4 pound potatoes (3 or 4)

1 cup all-purpose flour

4 teaspoons vegetable oil

2 tablespoons butter, melted

1/2 teaspoon salt

1. Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
2. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8-inch circle, about 1/4-inch thick. Cut into quarters; set aside. Repeat with remaining dough.
3. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

Serves 8.