Potato Farls (Irish)

1. 1

   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.

2. 2

   Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.

3. 3

   Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.

4. 4

   Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.

5. 5

   Cut into quarters; set aside. Repeat with remaining dough.

6. 6

   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.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.