Start by peeling and chopping 3 medium potatoes into even chunks. Place them in a pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer, cooking the potatoes for about 20-25 minutes until fork-tender. Drain the potatoes and let them rest briefly in a sieve to allow excess moisture to evaporate.

After draining, let the potatoes sit in the sieve for 5 minutes.

While still warm, pass the potatoes through a sieve or ricer.

In a large mixing bowl, add the riced potatoes along with all-purpose flour, sea salt, black pepper, and melted butter. Mix until a smooth dough forms.

Transfer the dough onto a floured surface. Roll it out into an 8-inch round disc, about ½-inch thick. Cut the disc into 6 wedges.

Heat a skillet over medium heat and add a generous amount of butter. Once ready, place the farls in the skillet, cooking each side for about 4-5 minutes until golden brown.

Once cooked, remove the farls from the skillet and place them on a plate lined with paper towels. Serve hot.