Potatoes in bread? Oh yes – it’s a thing, and the Irish have been doing it for ages. Known as fadge, this humble yet hearty creation transforms mashed potatoes into a golden, crispy-edged delight. With just a few simple ingredients – flour, salt & pepper, olive oil and butter – you get a soft, satisfying bread that’s perfect for soaking up a hearty breakfast or enjoying warm with a generous pat of butter. Rustic, comforting and undeniably delicious, Irish potato bread is a must for your St. Patrick’s Day table.
Irish Potato Bread (Gluten-Free)
Ingredients
- 5 cups diced potatoes peeled (about 4 medium potatoes)
- 1 cup King Arthur Measure-for-Measure Gluten-Free Flour
- 3 Tbsp. butter melted
- 1 tsp. Redmond Real Salt
- 1/2 tsp. Simply Organic Black Pepper
- 2 Tbsp. California Olive Ranch Olive Oil
Instructions
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In large pot of water, add peeled, diced potatoes and cook until tender.
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To large bowl, add well-drained cooked potatoes and mash with potato masher until smooth and free of lumps.
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Add butter, salt, pepper and flour and mix until fully incorporated into mashed potatoes. (Note: The dough will be slightly sticky.)
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Divide dough into four equal portions. On lightly floured surface, roll each portion with a rolling pin into a 7- to 8-inch round about ½-inch thick. Using pizza cutter or knife, cut each round into four equal pieces.
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Lightly grease skillet with olive oil. Carefully add each piece of bread to skillet and fry until golden brown, about 5 minutes per side. (Note: Bread should be crispy on the outside and soft on the inside.)
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Serve warm with butter or as part of an Irish breakfast. Refrigerate in airtight container for several days. Warm leftovers in a hot pan or warm oven before serving.
Recipe Notes
Pick up the ingredients for this bread at Vitacost.
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