March 9, 2006
DOESN'T GET MUCH MORE BASIC:
Irish Potato Farls (The Oklahoman, 3/08/06)
4 medium potatoes, peeled and halved
1 pinch salt
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter
• In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.• Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
• On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
• Makes 4 servings.
They never should have been let into the country, because unassimilable, but some of the grub is okay. Posted by Orrin Judd at March 9, 2006 7:37 AM
Why do you torture us with these mouth-watering recipes? Some of us are too lazy to cook, you know. At least with the recipes for hot cross buns and potato pancakes, we know where to find them already prepared, but furls???
Where are they to be found along the Atlantic coast of central Florida?
Posted by: erp at March 9, 2006 8:53 AMCorrection: Farls.
Posted by: erp at March 9, 2006 8:53 AMHave you made them from this recipe? Seems awfully light on the flour. I have my doubts there is enough to bind the potatoes enough to form a dough.
Posted by: Rick T. at March 9, 2006 9:08 AMIt does seem a tad light on the flour, the starch in the potatoes will help form the dough but my recipe calls for a half cup of flour plus a little extra for dusting the doguh.
Also, I don't know if OJ has tried this, but I find you'll have better results if you use a ricer instead of a masher, and it's important to work the dough thoroughly but avoid letting it rest - try and go from mashed potatoes to frying in about 15 minutes.
I like mine as part of a nice heavy winter breakfast, with ham steak, stewed tomatoes, grits, and eggs over easy with soldiers.
Posted by: Robert Modean at March 9, 2006 1:27 PMNew Englanders have long used leftover mashed potatoes to much the same end. You form the leftovers into a patty and brown in butter. Some people dip in egg first and then crumbs.
Posted by: Dorthy Judd at March 9, 2006 2:45 PM