Bake russet potatoes at 400 degrees until done (1 hr. +)
Rice the potatoes and, on a floured board, fold flour AND SALT into the potatoes (don’t knead )
While the potatoes are still warm, roll pieces of the mixture into 3/4″ strips
Cut the strips in 1″ sections
Press fork lightly into top of each section, at an angle, then move fork downward towards you—it will flip up
Put pieces on floured surface. They can be sit up to 3 hours before cooking.
Put the pieces into boiling water and cook until they float to top and are there c. 2 minutes.
Remove with slotted spoon.
