Serves: Makes 8 - Time:
I don’t know what made me yearn for a potato farl but here we are. I had forgotten how quick and easy they are to make and one the most delicious things to eat straight out of the pan. The accompaniments are endless: slather with butter and serve with a bowl of soup, the classic smoked salmon and sour cream and of course no self-respecting fry up should be without a farl.
- 500g potatoes, eg Maris Piper or King Edwards
- 25g butter
- 1 heaped tablespoon crème fraiche
- 5 spring onions, washed, trimmed and finely chopped
- 120g plain flour plus extra for rolling out
- ¼ teaspoon baking powder .
- Put the potatoes in a large pan of salted water. Bring to the boil then turn the heat down and simmer for 15-20 minutes until cooked through. Drain and place back in the pan. Pass the potatoes through a potato ricer or mash. Beat in the butter and crème fraiche. Season with salt and ground black pepper.
- Stir in the spring onions and beat in the flour and baking powder. Tip the potato mix onto a clean work surface and knead gently until the dough is smooth and feeling a little bit more elastic. Divide into two even-sized pieces.
- Roll out the first piece of dough on a lightly floured surface to a circle about 18cm diameter. Cut into quarters. Repeat with the remaining dough.
- Heat a large non-stick frying pan and dry fry the farls, a few at a time, for about 3 minutes. Turn over and continue to fry for a further 3 minutes until lightly browned and slightly puffy. Serve as soon as possible. You can warm through in a low oven for 5-10 minutes if you can’t eat the farls straight away.