Potato Farls RecipeOrigin: Irish Period: Traditional |
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The word 'farl' derives from the Gaelic fardel which literally means 'four part' and this refers to the way that these griddle breads are typically cut into and served in quarters. Ingredients:
850g potatoes, peeled and halved (or you can use leftover mash) 
Potato Farls Preparation:Method:Boil the potatoes in lightly salted water until tender (about 25 minutes) then drain and mash until smooth. Allow to cool until just warm then place in a bowl along with the flour, salt and melted butter. Mix to combine, until the mixture comes together as a dough. Turn the dough onto a well-floured surface and knead lightly (it will be sticky, don't worry!). Dust the top with flour then roll into a circle about 22cm in diameter and 6mm thick. Cut into quarters with a floured knife then dust with flour. Place the quarters in the base of a frying pan and fry in a little oil for about 3 minutes per side, or until evenly browned. Season with salt and black pepper and serve immediately. |
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