Potato Farls

Ingredients

• 1.5 lb (680g) starchy potatoes (such as russet or Maris Piper), peeled and cut into even chunks
• 1 cup (120g) all-purpose flour, plus more for dusting
• 2 tbsp unsalted butter, melted, plus more for frying
• 3/4 tsp salt
• 1/4 tsp black pepper

Before you cook

• Peel the potatoes and cut them into even chunks
• Measure out the flour

Steps

1. Put the cubed potatoes in a large pot and cover them with cold water
2. Add a generous pinch of salt to the water
3. Bring the pot to a boil over high heat
4. Lower the heat and simmer the potatoes for 20 minutes until a knife slides in with no resistance
5. Drain the potatoes well and return them to the hot, empty pot
6. Mash the potatoes while still hot until completely smooth with no lumps
7. Stir the melted butter, salt, and pepper into the mash
8. Sprinkle the flour over the mash and work it in with your hands until a soft, slightly sticky dough forms
9. Turn the dough out onto a well-floured surface
10. Pat the dough into a round about 9 inches wide and 1/2 inch thick
11. Cut the round into four even triangles
12. Dust both sides of each triangle lightly with flour
13. Melt a knob of butter in a large skillet or griddle over medium heat
14. Lay the farls in the skillet without crowding them
15. Fry the farls for 4 to 5 minutes per side until deep golden brown and crisp at the edges
16. Transfer the farls to a plate and serve hot