- Serves: 4 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 3-4 medium-size Russet or Yukon Gold Potatoes
- 2 tbsp. Flour, plus extra for dusting work surface
- 1 tsp. Salt
- 2 tbsp. Unsalted Butter, at room temperature
- Vegetable Oil (for frying)
Peel and quarter potatoes, then place in a large pot. Add enough water to cover potatoes by at least 1 inch, then bring to a boil and cook for 10 to 15 minutes or until potatoes are fork tender. Drain potatoes and allow to cool, then mash until potatoes are an even consistency.
Add flour, salt, and butter to mashed potatoes and mix until a dough comes together. Divide dough into 4 equal portions and roll into balls. Roll out balls on a floured work surface until 1/4 inch thick and about 4 to 5 inches diameter. Heat vegetable oil in a skillet or nonstick pan until hot but not smoking, then fry farls about 3 to 4 minutes on each side, flipping once.
Serve potato farls on their own with a smear of butter, or dish them up as part of a traditional Ulster fry-up.