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Potato Farls (irish)

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“--Adopted Recipe--”

Ingredients Nutrition

  • 1 14 lbs potatoes (3 or 4)
  • 2 tablespoons butter, melted
  • 1 cup flour, all purpose
  • 12 teaspoon salt
  • 4 teaspoons vegetable oil


  1. Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
  2. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
  3. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.
  4. Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
  5. Cut into quarters; set aside. Repeat with remaining dough.
  6. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
  7. Serve warm.

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