Herby Potato Farls
oil to grease
340g/12oz potatoes, chopped
250g/9oz/2⅓ cups plain (all-purpose) flour, plus extra to dust
1 tsp bicarbonate of soda (baking soda)
a pinch each of salt and cayenne pepper
a handful of fresh parsley, roughly chopped
150g/5oz/1¼ cups natural yogurt
1 medium (US large) egg, beaten
1–2 tbsp milk
1 Preheat the oven to 220°C/425°F/Gas 7. Lightly brush a baking sheet with oil.
2 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender. Drain, then mash and leave to cool.
3 Sift the flour and bicarbonate of soda into the mashed potato, season with salt and cayenne pepper and mix well. Mix in the parsley, yogurt and egg to make a smooth, soft dough, adding some milk if it is too stiff.
4 Knead the dough on a lightly floured surface, then roll out to 2cm/¾in thick. Use a 5cm/2in round plain cutter to cut out circles. Place them on the prepared baking sheet. Lightly dust with a little flour, then bake in the oven for 12–15 minutes until well risen and golden brown. Serve warm, split and buttered.
|Herby Potato Farls|