Serves:
Time:
Source:
Goes with:
http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jan/08/how-to-cook-perfect-tattie-scones
(Makes 24 triangles)
500g floury potatoes, unpeeled
50g butter
125g plain flour, plus extra to dust
Put
the potatoes in a pan, cover with water, salt generously and bring to
the boil. Simmer until cooked through, then drain well and return to the
hot pan for a minute to dry off. Peel off the skins as soon as you can
handle them.
Add 40g butter and mash, then stir in the flour and
season to taste. Roll out the dough on a lightly floured surface to
about 5mm thick, then cut around a side plate to shape. Dust lightly
with flour and prick all over with a fork.
Heat the remaining
butter in a griddle or large heavy based frying pan over a medium-high
heat and then fry until golden on both sides (about 3-5 minutes). Cut
into triangles and serve immediately, or cool in a tea towel for later.
