Peel and chop the medium potatoes into uniform pieces. Place them in a medium pot, covering with water. Bring to a boil and cook for 20–25 minutes until tender. Drain and steam in a sieve for 5 minutes.

Once cooled, pass them through a fine sieve or potato ricer into a mixing bowl.

Fold in the all-purpose flour, sea salt, black pepper, and melted butter. Mix until the dough forms a cohesive ball.

On a lightly floured surface, roll dough into an 8-inch round disc, about half an inch thick. Cut into six wedges.

In a large skillet, melt butter over medium heat. Fry wedges for about 5 minutes until golden, flip, and fry the other side for 4–5 minutes.

Remove from skillet, place on paper towels, and serve hot.