Mixing potato with flour makes for a chewy and oh-so-comforting dough (suppose Italian gnocchi or Scottish tattie scones). In Eire, that leads to the potato farl, a thick, savory pancake of types that manages to be gentle and ethereal, and pairs nicely with… nicely, absolutely anything. Poached eggs, smoked fish, salty ham, even a easy slathering of butter — they’re all great.
As meals journalist Hugh Arnold famous in “The Irish Times”, the Irish “excel at potatoes.” No marvel, then, that once we requested Greg Spring, founder and artistic director of Hen’s Teeth Dublin, to create a singular recipe match for St. Patrick’s Day celebrations, he landed on this tacky potato farl one thing scrumptious that’s additionally fast and simple to organize for a flurry of visitors.
Sidenote: If you happen to’re not accustomed to Hen’s Tooth, it’s a café, retailer, gallery and artistic studio in Dublin the place a love for nice meals, artwork, music and tradition all come collectively. There, head chef Killian “Killer” Walsh (previously of the Michelin-starred L’Enclume and Pied à Terre) creates modern Irish meals with influences from his time spent in kitchens across the globe.
Just like the traditional potato farl, Killian’s recipe makes use of grated potato and flour. It contains buttermilk for an extra-creamy texture, and is topped with wild garlic butter, child kale, smoked scamorza and native Irish cheddar earlier than getting fired within the oven. Killian recommends Coolattin cheddar, an area, clover-fed cow’s cheese from West Wicklow, however you should utilize your favourite aged cheddar if none is offered close to you. The garlicky butter, crisp kale, and melty cheese work collectively to create layers of irresistible taste and texture. The ensuing flatbreads are bigger than a dough ball however smaller than a pizza, making them a great celebration meals. These require no resting or fermentation, to allow them to be whipped up day-of and served to hungry visitors inside hours.
Notes: Killian’s toppings are scrumptious recommendations, however be happy to swap them out for elements of your personal selecting. These flatbreads are extraordinarily versatile and can pair nicely with different cheeses, veggies, and meats.
Time
1 ½ hours complete; 40 minutes lively
Yield
Makes 5 potato and cheese flatbreads
Tools
rolling pin
4 inch (10cm) fluted pastry cutter
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel
Elements
For the flatbreads
8.8 ounces (250 grams) floury potatoes
kosher salt (for the potatoes)
1 cup (150 grams) tipo ‘00’ flour
1 teaspoon (5 grams) baking soda
1 ½ tablespoons (25 grams) unsalted butter, softened
4 teaspoons (20 grams) buttermilk
1 teaspoon (5 grams) freshly floor black pepper
1 teaspoon (5 grams) fantastic sea salt
semolina or polenta, for dusting
For the topping
2 tablespoons (30 grams) salted butter, melted
1 teaspoon (5 grams) garlic, minced or puréed
beneficiant handful child kale
1 tablespoon (13 grams) extra-virgin olive oil (and extra for garnish)
fantastic sea salt
2.8 ounces (80 grams) Coolattin cheddar (or your most well-liked selection), grated
2.8 ounces (80 grams) smoked scamorza, to style
Technique
Set a big pot of salted water on excessive warmth and produce to a boil. Within the meantime, peel and grate the potatoes. Rinse off any extra starch and blanch them within the boiling water till virtually absolutely cooked (about 10 to fifteen minutes). Drain and let cool.
Squeeze out as a lot water as attainable utilizing a muslin material or nut milk bag (a paper towel or clear cooking towel will work, too).
Fireplace up your oven, aiming for 750°F to 850°F (400°C to 450°C) on the baking stone inside. Use an infrared thermometer to shortly and precisely examine the temperature of the stone.
Soften the butter, combine within the garlic, and put aside. Toss the kale leaves within the olive oil, season with salt, and reserve.
Switch the cool, dry grated potatoes to a big bowl. Add the remaining flatbread elements and blend by hand till a tough dough types.
Use a rolling pin to flatten out the dough till it is ½-inch (1-centimeter) thick. Use the fluted pastry cutter to chop 5 spherical flatbreads. Every flatbread can then be dusted frivolously with semolina (or a pinch of additional flour), able to be transferred to your peel to high.
Brush the flatbreads with melted garlic butter and high with grated cheddar to frivolously coat. Crumble as a lot of the scamorza as you want excessive, then end with a few child kale leaves. You possibly can high and prepare dinner as many without delay as you are feeling assured with (although we suggest 2 to three at a time).
Launch the flatbreads into the oven and prepare dinner for two minutes, rotating each 45 seconds or so, till the dough is browned and the cheese is properly melted.
Retrieve the flatbreads and end with a drizzle of extra-virgin olive oil and a scattering of grated cheddar.
Serve heat and luxuriate in.
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