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Potato Tarls
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
Serve these traditional Irish farls with butter and sugar or jam, or with Ulster fry.
Ingredients
250 g 9 oz 25 g 1
Method
Put the potatoes in a pan, cover with cold water, add a little salt and bring to the boil. Simmer until tender, then drain well and return to the pan to dry over a low heat. Mash until smooth, place in a bowl and beat in the melted butter. Stir in the flour and salt to make a fairly soft, pliable dough. Turn out onto a lightly floured surface and roll out into a 20-23cm (8-9in) round, about 5mm
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