An essential part of the Ulster fry in the north of Ireland, potato farls are made by kneading boiled, mashed potatoes with a little flour and pan-cooking them in triangular wedges. Lightly crusted outside and soft inside, they are also popular at teatime.
Boil the potatoes with their skins on, peel once soft and mash while still hot.
Mix the melted butter, flour, baking powder and salt into the mashed potatoes to knead a soft dough.
Roll the dough out on a floured surface to 1 cm thickness and cut into four equal triangular wedges.
Cook the wedges in a dry pan over medium heat for 4 minutes per side until golden; with an air fryer, line the basket with parchment and cook for 12 minutes, turning halfway.
Mash the potatoes while still hot — mashing them once cooled makes the dough sticky. Allergens: contains wheat (gluten) and dairy (butter).
Elimde tereyağı kalmamıştı, tereyağı yerine zeytinyağıyla denedim ama hamur gevşek kaldı ve tavada dağıldı; tereyağının bağlayıcı etkisi burada gerçekten önemliymiş, ikinci denemede tereyağı bulup aynı tarifi tekrarlayınca sorun tamamen çözüldü.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.