Title: Potato Farls (Irish)
 Categories: Breads, Appetizers
      Yield: 8 servings
  1 1/4 lb Potatoes (3 or 4)
      1 c  Flour, all purpose
      4 t  Vegetable oil
      2 T  Butter, melted
    1/2 t  Salt
  Peel and halve potatoes; put in large saucepan with enough water to
  cover. Bring to boil; simmer, covered, 20 to 30 minutes, until
  fork-tender. Drain well; return to saucepan over low heat.  Add
  butter; mash potatoes well. Stir in flour and salt.  Gather mixture
  into a ball; turn onto lightly floured surface.  Knead lightly until
  smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm)
  circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat
  with remaining dough. In large nonstick skillet, heat half the oil
  over medium-high heat. Cook dough quarters in batches, 2 minutes on
  each side or until golden brown, adding more oil as necessary. Serve

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