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Ingredients
| russet potatoes: 1.25 lbs |
| salted butter: 2 Tbl (melted) |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/2 tsp |
| vegetable oil: 5 Tbl |
Potato Farl
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
6 serving(s)
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- Peel potatoes and boil until fork tender.
- Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
- Gather mixture into a ball; turn onto lightly floured surface.
- Knead lightly until smooth. Divide dough in half.
- Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside.
- Repeat with remaining dough.
- 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.
- Serve warm.