****Potato Farls**** 1 1/4 lb Potatoes 1 c Flour, all purpose 4 ts Vegetable oil 3 tb Butter, melted 1/2 ts Salt Peel and halve potatoes; put in huge saucepan with adequate water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over reduced heat. Include butter mash potatoes well. Stir in flour and salt. Gather mix into a ball; turn onto lightly floured surface area. Knead gently until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters and reserved. Repeat with staying dough. In huge nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or up until gold brown, adding even more oil as required. Serve warm.
Posted on: Sat, 12 Apr 2014 13:02:29 +0000
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