500g floury potatoes, such as King Edwards
50g butter, plus extra for cooking
50g plain flour, plus extra for rolling out
½ tsp baking powder
- Peel the potatoes, cut them into chunks and boil in a pan of salted water for 10-15 mins, until cooked. Drain thoroughly and then return the potatoes to the pan for 1-2 mins to steam dry. Add the butter and mash until smooth.
- Stir in the flour and baking powder to form a dough that comes away from the sides of the pan. Season well with sea salt and black or white pepper. Remove the potato dough out of the pan and gently knead for 1 min on a lightly floured surface. Divide in half and roll each half into a circle approximately 1cm thick. Cut the circles into quarters.
- Melt a knob of butter in a large frying pan. Fry 4 of the farls for 3 mins on each side until golden brown. Repeat with the rest of the farls and serve warm, with butter.