Irish potato farls

Yields: 4

Total Time: 50

Prep Time: 15

Cook Time: 35

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• 900g/2Ib floury potatoes, such as Maris Piper, peeled and halved
• 50g/2oz butter, melted
• about 3-4tbsp flour
• 1-2tbsp olive oil
• small knob of butter, for frying

Method

1. First cook potatoes. Add to a pan of salted water and cook until tender, about 15 mins. Drain and add back to pan. Put lid on and let them dry out. While warm, put through a potato ricer or mash well. Transfer potato into a bowl.
2. Add a pinch of sea salt and pour over melted butter and 2tbsp flour. Lightly mix until combined and work in enough flour to make a soft dough. You may need more or less flour.

3. Turn out onto a lightly floured board and pat into a thick round. Slice into four farls. Heat oil and butter and cook farls, two at a time. Fry for about 5 mins on low heat until underside is golden. Then turn and cook other side. Remove and cook remaining two, adding a little more oil, if needed. Serve warm as part of a breakfast or supper dish.
   
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