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Ulster potato farls
Fadge: griddled potato bread for the Ulster fry
BritishPotato bread, often just called fadge or tattie bread, is the soft, flat quarter-round that sits beside soda bread in every Ulster fry from Belfast to Derry. Warm mashed potato is worked with a little flour and butter, rolled into a round, cut into four farls and cooked on a dry griddle. It is thinner than a Scottish tattie scone and is always fried golden before serving. Chef's tip: use only enough flour to stop it sticking; the more potato, the better the farl.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Boil the 16 oz potatoes in salted water for 18 minutes until soft, drain well and mash while hot with the ⅞ oz butter and ½ tsp salt.
20 minStep 2: Work in the 3 ⅛ oz plain flour gently to a soft dough; it should feel like play dough, not sticky.
2 minStep 3: Pat or roll out on a floured worktop into a round about 1 cm thick and cut into quarters (farls).
3 minStep 4: Cook on a dry, heavy pan over a medium heat for 4–5 minutes a side, until golden and dry. A common mistake is skipping the dry-cook; frying raw farls gives a gummy middle.
10 minStep 5: Before serving, fry the farls in a little butter for 2 minutes a side until crisp.
4 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 3 g
- Carbs
- 27 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ulster potato farls take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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