Description
These golden-brown potato farls offer a comforting blend of textures and flavors. Pan-fried to achieve a subtly crisp exterior, they reveal a soft, fluffy potato interior. Seasoned simply with salt and pepper, and often garnished with fresh chives, these savory rounds provide a versatile accompaniment to various meals or a delightful breakfast component.
Ingredients
- * 2 large Russet potatoes (about 1.5 lbs), peeled and quartered
- * 1/4 cup gluten-free all-purpose flour blend, plus more for dusting
- * 2 tablespoons unsalted butter, melted (or dairy-free alternative)
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 1-2 tablespoons vegetable oil or butter, for frying
- * 2 tablespoons fresh chives, finely chopped, for garnish (optional)
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the hot pot. Mash them until smooth, ensuring no lumps remain. Allow the mashed potatoes to cool completely, ideally chilling them in the refrigerator for at least 30 minutes or up to a few hours.
- In a large bowl, combine the cooled mashed potatoes, gluten-free flour, melted butter, salt, and pepper. Mix gently with a spoon or your hands until just combined, being careful not to overmix. The dough should be soft but manageable. If it's too sticky, add a tiny bit more flour.
- Lightly flour a clean work surface with gluten-free flour. Turn the potato dough out onto the floured surface and gently shape it into a round disc, about 1/2 inch thick.
- Using a sharp knife or a pizza cutter, cut the disc into 6-8 equal wedges, similar to slicing a pizza.
- Heat 1-2 tablespoons of vegetable oil or butter in a large cast-iron skillet or non-stick pan over medium heat.
- Carefully place the potato farl wedges into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and heated through.
- Remove the cooked farls from the pan and place them on a plate. Garnish with fresh chopped chives and an extra sprinkle of black pepper, if desired. Serve warm.
Notes
* Using cold, mashed potatoes helps create a firmer dough that is easier to handle and results in a better texture.
* Avoid overworking the dough, as this can make the farls tough. Mix just until combined.
* Adjust the amount of gluten-free flour slightly based on the moisture content of your potatoes.
* These farls are best served immediately, but leftovers can be reheated gently in a skillet or oven.
* For a richer flavor, use butter for frying instead of oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Protein: 3g