Potato Farl Recipes

IRISH POTATO CAKES (POTATO FARLS)

Steps:

• Prepare potatoes. Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
• Boil potatoes. Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• Drain and add the rest of ingredients. Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible. To the mashed potatoes add the flour, 3 tablespoons of butter, salt and pepper and mix thoroughly until you form a dough.
• Form into potato farls. Flatten the dough into an 8-inch disk on a lightly floured surface, about 1-inch thick then cut into 8 triangles, like cutting a pizza.
• Fry potato cakes. Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.

IRISH POTATO FARLS

Steps:

• In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
• Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
• On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

POTATO FARLS (IRISH)

Steps:

• 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.

POTATO FARL

Steps:

• Peel potatoes and boil 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.