Boil or bake the potatoes, then pass through a foodmill. Mix the
flour, salt, oil & herbs with the potatoes. On a floured board, roll
this dough to a thickness of about 1/4 inch. Cut into triangles 3 or
4 inches wide. Fry in very hot oil on both sides until light golden.
Recipe by Vera Gewanter, "A Passion for Vegetables"
