Sarah Rainey
Jul 17, 20172 min
I've just come back to London from a week in Ireland and I CAN'T STOP EATING POTATO FARLS. If you don't know what a farl is, boy are you in for a treat. Think chewy, salty, potatoey triangles of bread, toasted or fried up in a pan, then slathered with butter and served on the side of a great big Ulster fry. Sheer artery-clogging joy on a plate.
Obviously, being Northern Irish, I heart potatoes. Or so all the jokes go. But trust me, these are to die for. You won't be able to face breakfast without them.
Makes 8 farls
Ingredients:
2 large potatoes (roughly 350g)
100g plain flour, plus a little extra for cooking
1 tablespoon salted butter, melted
Method:
Peel, chop and par-boil the potatoes for around 20 minutes in a saucepan of boiling water.
Once they’re soft, drain them and leave them in the colander for a few minutes to make sure all the water has dried off.
Put them back in the pan and mash them until smooth. Allow to cool slightly.
Sift the flour into a bowl and add the mashed potatoes, followed by the melted butter.
Mix well until it comes together into a firm dough.
Turn this dough out on to a sheet of baking paper and roll it into a circle around ½ cm thick. Slice the circle diagonally into eight triangles (like you would a pizza).
Heat a large frying pan over a medium heat and, as it warms up, sprinkle a little flour over the base of the pan. Cook the potato farls, two at a time, for 3-4 minutes on each side, or until they puff up and start steaming.
Wipe out the pan and replace the flour between each bake – otherwise it will burn.
Eat immediately or reheat later by popping them back in the pan or in the toaster like a normal slice of bread. Store wrapped in tinfoil for up to four days.
Serving suggestion below (this might serve more than one person)...