Potato Farls (irish)

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs potatoes (3 or 4)
  • 2
    tablespoons butter, melted
  • 1
    cup flour, all purpose
  • 12
    teaspoon salt
  • 4
    teaspoons vegetable oil
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DIRECTIONS

  • Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
  • Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
  • Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.
  • Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
  • Cut into quarters; set aside. Repeat with remaining dough.
  • In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
  • Serve warm.
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