Crispy Potato Farl With Butter & Scallions
Pan-fried Irish potato farls: mashed potatoes mixed into a quick dough, cut into wedges, and crisped until golden. Serve hot with melting butter and sharp cheddar for a complete weeknight meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 lb russet potatoes, peeled
- ¾ cup all-purpose flour
- 4 tbsp (divided) butter
- ½ cup sharp cheddar, shredded
- 2 tbsp scallions, chopped
- 1 to taste salt and pepper
Instructions
- 1
Chop potatoes into 1-inch cubes, boil in salted water until fork-tender, about 12 minutes. Drain well.
- 2
Mash potatoes until smooth. Stir in flour, 2 tbsp butter, cheese, and scallions. Season with salt and pepper.
- 3
Divide dough in half. Pat each half into a 6-inch disk on parchment, then cut each into 4 wedges.
- 4
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Fry farls in two batches, 3–4 minutes per side until golden and crispy.
- 5
Transfer to a plate, top with remaining 1 tbsp butter. Serve hot with extra cheese or sour cream if desired.
Tools you’ll need
- chef's knife
- cutting board
- pot (3-quart)
- colander
- mixing bowl
- wooden spoon
- parchment paper
- 12-inch skillet
- spatula
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