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1. Bring 4 quarts of water to a boil in a 6- to 8-quart pot and drop in the potatoes. Boil briskly, uncovered, until they are soft enough to be easily pierced with a fork. Drain them thoroughly in a large sieve and force them through a ricer or mash them in a bowl with a fork.
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2. Beat in the egg, ½ cup of flour and the salt, and continue to beat vigorously until the mixture is smooth and dense enough to hold its shape almost solidly in a spoon. (If the mixture seems too fluid, beat in the remaining flour, a tablespoon at a time.)
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3. Gather the potato dough into a ball; place it on a heavily floured surface and pat it into a thick rectangle. With a floured rolling pin, roll it into a large rectangle about 1 inch thick, dusting it frequently with a little flour to prevent it from sticking to the pin or board.
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4. With a sharp knife or pastry wheel, cut 2-inch-wide strips down the length of the dough, then slice diagonally into 2½-inch-wide lengths. Gently score the top of each diamond shaped patty by making shallow lines down its length.
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5. Melt 2 tablespoons of the butter in a heavy 10- to 12-inch skillet set over high heat. When the foam has almost subsided add 6 or 8 of the patties and brown those 3 to 5 minutes on each side, turning them over carefully with a large spatula.
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6. Transfer the patties to a serving platter and cover them loosely with foil to keep them warm while you fry the remaining patties, adding more butter to the pan as needed.
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