Irish Potato Farls
These potato farls are satisfyingly dense quarters of potato and dough and can be served at breakfast or dinner or as a butter-drenched snack.
Servings: 4 people
Equipment
- This is an affiliate link.Large pot
- This is an affiliate link.Potato masher
- This is an affiliate link.Non-stick frying pan
Ingredients
- 250g / 1 medium floury (starchy) potato, such as King Edward or Russet
- 25g / 1 tbsp butter
- 75g / 1/2 cup + 1 tbsp all purpose / plain flour plus extra for rolling out
- 1 tsp baking powder
- 1 tsp baking soda
- 25g / 1/4 cup sliced green onions
- Salt and black pepper to taste
Instructions
- Peel and cut the potatoes into quarters, then boil them in salted water until very tender. Drain and steam dry for a couple of minutes, then mash with a potato masher, mix in butter and a pinch of salt and pepper to taste and cool to room temperature.
- To the bowl with mashed potatoes add the flour, baking powder and baking soda and sliced green onions, mix to form a dough. It should come away from the sides of the bowl. Loosen with a bit of milk if too dry or add a tablespoon of flour if too wet. Divide the dough in half and shape into balls.
- On a floured surface roll out one ball of the dough into a disk about 1 inch thick and cut into quarters.
- Fry on a hot and dry pan for 4 minutes on one side or until you see golden patches, cover with a lid for a couple of minutes for the farls to puff up, flip and cook for 3 minutes longer. Repeat with the remaining dough.
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 319mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg