Griddled Potato Farls with Slow-Roast Tomatoes
A delightful dish that combines the comforting texture of potato farls with the vibrant flavors of slow-roasted tomatoes, making it perfect for any meal.
Ingredients
For the Slow-Roasted Tomatoes
- 6 large ripe tomatoes Cut in half for roasting.
- 2 tablespoons olive oil
- 1 splash balsamic vinegar A small splash enhances flavor.
- 1 teaspoon soft brown sugar To caramelize the tomatoes.
- Thyme leaves from a few sprigs For flavoring.
- Sea salt and black pepper, to taste
For the Potato Farls
- 1 kg floury potatoes Peeled if preferred.
- 40 g melted butter
- 120 g plain flour Plus extra for dusting.
- 1 teaspoon flaky sea salt To enhance flavor.
Instructions
Preparing the Tomatoes
- Heat the oven to 170°C / 325°F / Gas 3.
- Cut the tomatoes in half and arrange them cut-side up in a baking tray.
- Drizzle with olive oil and balsamic vinegar.
- Scatter over thyme, brown sugar, salt and pepper.
- Roast for about 1 hour until the tomatoes are soft and slightly caramelized.
Making the Potato Farls
- Place the potatoes in a pan of salted water and bring to a boil.
- Simmer for around 15 minutes or until tender; then drain and allow to dry.
- Return to the warm pan, add melted butter, and mash until smooth.
- Add flour and salt, mixing gently until a soft dough forms.
- Dust the surface with flour, divide dough into 4 pieces, and shape each into a ball.
- Roll each ball into a round about 5 mm thick and cut into 4 wedges.
Griddling the Farls
- Heat a dry griddle pan over high heat until very hot.
- Cook the farls in batches for about 3 minutes per side until marked and crispy.
Notes
Serve warm with the roasted tomatoes on top or alongside. For presentation, sprinkle with fresh thyme or drizzle olive oil.