In honor of St. Patrick’s Day this week, whip up these gluten-free Irish Farls by Phoenix’s Jewel’s Bakery and Cafe.
Gluten-Free Irish Farls
4 medium organic potatoes, peeled and halved
1 pinch salt
1/4 cup Jewel’s All Purpose Flour, plus extra for dusting
1 tablespoon melted organic butter
1 organic chive sprig
1/4 cup organic sour cream
1 tsp garlic salt
- In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
- Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. Mix sour cream with chopped chive, and garlic salt.
- On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
- Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and sour cream. Serve straight away.
