Potato Farls

A farl is essentially a baked potato cake. The word farl itself means “fourths” as the dough is cut into 4 quarters, giving farls their unique triangle shape. Traditionally an Irish delicacy, I’ve adapted this recipe from the Bread Ahead cookery book. Yum!

Serves: 2

Ingredients:

200g potatoes (skins on)

A handful of fresh cress

A handful of fresh chives 

3 spring onions 

50g flour (plain, spelt, buckwheat)

1/2 tsp baking powder

A generous glug of olive oil (about 3 tbsps)

Lots of salt and pepper

Method:

Pre heat the oven to 180 degrees Celsius and line a baking tray with grease proof paper.

Roughly chop the potatoes into bitesize chunks, leaving the skins on. Boil until soft.

Once soft, mash with plenty of olive oil and seasoning.

Add the flour and baking powder, and work the mixture until it comes together in a ball.

Chop the chives, cress and spring onions and stir into the farl dough.

Tip the dough onto the lined baking tray and shape into a flat circle. Cut into quarters and place in the oven to bake for approximately 5 minutes. Then, turn to bake on the other side for another 5 minutes. Serve warm.

These can keep in the fridge / freezer and work great when thrown in the toaster.

I like mine toasted with baked beans, or warm from the oven with meat or fish.