Begin by peeling and chopping 3 medium potatoes into even pieces. Bring a pot of water to a boil and add the potatoes, cooking for about 20-25 minutes, or until tender. Drain and allow to steam in a sieve for 5 minutes.

Pass the hot potatoes through a sieve or potato ricer into a large mixing bowl to achieve a light and fluffy texture.

Add all-purpose flour, sea salt, black pepper, and melted butter to the bowl with the fluffy potatoes. Mix until it becomes a cohesive dough.

Lightly flour a clean work surface and roll out the dough into an 8-inch round disc, about ¾-inch thick. Cut the disc into 6 equal wedges.

Heat butter in a skillet over medium heat until bubbling. Fry the farls for about 5 minutes on one side until golden brown. Flip and cook for another 4-5 minutes.

Remove from skillet and let drain on a paper towel. Serve hot with traditional items like fried eggs and grilled tomatoes.