• 500 g floury potatoes, peeled and cut into 1.5cm cubes
  • 15 g unsalted butter
  • 75 g plain flour, sifted


  1. 1

    Steam the potatoes for 13-15 minutes, until tender. Tip into a clean, dry pan and heat until completely dried out, about 1 minute. Season and mash with the butter. 

  2. 2

    Mix in the plain flour, then, on a floured surface, roll out to about 0.5cm wide. Using a 9cm round cookie cutter, cut out 4 potato farls. Gather up and re-roll the scraps and cut out another 4 rounds. 

  3. 3

    Heat a lightly oiled griddle pan and carefully add 4 of the potato rounds. Cook for up to 2 minutes or until the underside starts to develop dark lines. Flip over and cook for another 1-2 minutes. Repeat with the remaining rounds.

Nutritional Details

Each serving provides
  • Energy 741kj 177kcal 9%
  • Fat 4.2g 6%
  • Saturates 1.9g 10%
  • Sugars 0.9g 1%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

25.6g carbohydrate 2.0g fibre 3.4g protein

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