Start with some nice Irish potatoes:
Diced, cooked and ready to mash in a shamrock Fiesta mixing bowl:
Potatoes mashed and being kneaded with the flour:
Cut into farls:
Into the cast iron skillet they go:
Turned. (These had to be turned again to brown a little more):
Half of the farls: cooked, served on a Fiesta shamrock decal bread tray, and ready to eat:
Irish Fried Potato Farls 1 1/4 lbs potatoes (4 potatoes) 2 Tbsp soft butter 1 cup flour 1/2 tsp salt vegetable oil, for frying Peel potatoes and dice large. Boil for approximately 20 minutes, until soft. Drain, then add the butter and mash thoroughly. Mix in the flour and salt. Divide the mixture in half and put the first half on a lightly floured surface. Knead and pat into a flat circle approximately 1/2" thick. Cut into four or eight wedges. Repeat the process for the other half of the mixture. Heat half the oil in a skillet or griddle (cast iron is great!). Add a quarter of the farls to skillet and cook approx 2 minutes or until crispy brown on each side. Repeat with remaining farls, adding more oil as needed. Drain on paper towels and season with more salt. Serve warm. Makes 8 or 16 Farls Notes: I like to cut each one of flattened discs into 8 wedges as I find it easier to work with them that way. |
2 comments:
Becky -- we call these potato pancakes and we eat them from the leftover mashed potatoes. I like the name farls better! And so, farls they shall become at Linderhof!
Cool Martha. Whenever I've made potato pancakes, I've always used grated potatoes - latkes, you know.
I think it's great that farls will now be served at Linderhof!
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