Classic fried Irish potato bread, typicallyserved at breakfast.
Recipe: Potato Farls
1 1/4 pound potatoes (3 or 4)1 cup all-purpose flour4 teaspoons vegetable oil2 tablespoons butter, melted1/2 teaspoon salt
Peel and halve potatoes; put in largesaucepan with enough water to cover.Bring to boil; simmer, covered, 20to 30 minutes, until fork-tender.
Drain well; return to saucepanover low heat. Add butter; mash potatoes well. Stirin flour and salt. Gather mixture into a ball; turn ontolightly floured surface. Knead lightly untilsmooth. Divide dough in half. Rollout one half into an 8-inch circle, about 1/4-inchthick. Cut into quarters; set aside. Repeat with remaining dough.
In large nonstick skillet, heat half theoil over medium-high heat. Cook doughquarters in batches, 2 minutes on each sideor until golden brown, adding more oil as necessary. Serve warm.
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