Steps
- Boil 650g of peeled cubed russet potatoes in a saucepan over medium-high heat for 20-25 minutes, until tender. Drain in a sieve for 5 minutes, then mash while hot.
- Melt ¼ cup of butter. Stir half into the potatoes with ¾ cup of all-purpose flour, 1½ teaspoons of salt, and ½ teaspoon of black pepper, just until a dough forms.
- On a lightly floured surface, flatten into an 8in / 20cm round. Cut into 6 wedges.
- Heat the remaining butter in a skillet over medium heat until bubbling. Fry the farls for 5 minutes, then turn and cook for 4-5 minutes, until crisp and golden on both sides.