Irish Potato Farls
650gr potatoes, washed
1 cup + 2 tbsp white rice flour*
2 tbsp tapioca starch
1 tsp agave (or maple syrup)
spices: ¾ tsp onion powder, ¼ tsp garlic powder, 1 tsp powdered vegetable broth (or Herbamare)(optional), ⅛ tsp salt
If making this as a potato bread in oven, pre-heat oven to 350F, line a baking tray with parchment paper and set aside. If making in a pan, skip this step.
Cut potatoes into quarters, cover with water in a small pot and boil until you’re able to easily piece one with a fork (should take about 15-20 mins). Strain and discard the water and transfer the potatoes into a mixing bowl.
Use an immersion blender to blend the potatoes down into a mash in the bowl (can do this in a food processor if you don’t have an immersion blender). Add in all remaining ingredients and whizz with the blender again to combine. You should have a very sticky dough at this point. Mix it up some more with a wooden spoon to make sure it’s well-blended and that you don’t have sneaky pockets of flour hiding under the batter.
FOR MAKING IN OVEN (skip to next step if making in pan): Spoon batter in the shape of large ovals (shaped like a naan-bread) onto the parchment-lined baking sheet (they should be about ¾” tall in height — see photos above). Bake in a pre-heated oven for approximately 40 mins (keep an eye out and remove from oven once the tops are nice and golden). Cool the tray on a rack for a few minutes, and enjoy!
FOR MAKING IN A PAN: If planning to make these oil-free, use a really good non-stick skillet and cook the pancakes in a bit of water or broth (I use water). Or if not oil-free, heat a bit of oil on the pan for cooking. Scoop some of the batter onto the pre-heated pan (can do multiple pancakes at a time depending on pan size) and press down with a flat spatula to flatten a little. Cook the pancakes on medium-low heat for a few minutes on each side, flipping back and forth every so often, until they look nice and golden. Transfer onto a plate and repeat with remaining batter.