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Martha Collison's Irish potato farls with herb butter
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Traditionally served as part of a full Irish breakfast, these delicious potato breads also make a great afternoon snack or accompaniment to soups. Slather with lots of butter and eat hot
FOR THE HERB BUTTER
100g butter, at room temperature
½ x 25g pack parsley, finely chopped
½ x 25g pack chives, finely chopped
FOR THE POTATO FARLS
400g floury potatoes, such as King Edward
50g plain flour
½ tsp baking powder
Butter, for frying
1. First make the herb butter. Beat the soft butter with the chopped herbs in a small bowl. Season, then roll up tightly into a sausage shape in a sheet of clingfilm and refrigerate until needed.
2. Meanwhile, peel the potatoes and chop them into small chunks. Bring a pan of water to the boil and cook the potatoes until they are tender – this should take around 10-15 minutes.
3. When the potatoes are soft, drain and allow them to air-dry in a colander for a couple of minutes. When dry to the touch, tip into a large bowl and mash the potatoes until no lumps remain. Add the butter to the mashed potatoes and mix until melted and combined.
4. Add the flour and baking powder to the potato mix, and stir until the mixture comes together as a dough. Season generously and stir again. Tip out on to a lightly floured surface and knead for 1-2 minutes until the dough is smooth and soft. Divide into 3 equal-sized pieces.
5. Roll each portion of dough out into a circle around 1cm thick and then cut into quarters. Melt a knob of butter in a large frying pan over a medium heat, then fry the farls, 4 at a time, for 3 minutes on each side or until browned and crisp on the outside. Repeat with the remaining farls. Serve hot with the herb butter spread liberally over the top.
Typical values per serving:
This recipe was first published in March 2017.