Check out the small pools of melted butter on top. Get yourself some Kerrygold if you want the real deal.
Although the recipe originally called for about 1/2 cup of flour, I found I needed substantially more to achieve a dough I could work with.
Use floury (i.e. baking) potatoes for best results.
I sprinkled a bit of flour on each side of the potato bread before placing it into the pan. This helped created a slightly crunchy exterior.
Because I was anxious to eat this, I didn’t even bother to make an egg…which is what I normally eat it with in Ireland.
Potato bread can be purchased all over northern Ireland in corner shops and bakeries. I normally buy those made by Genesis – who happen to also make excellent scones. But there’s nothing quite like knowing how to make your own, too. The next time you have a couple of baking potatoes around, cook them up and make yourself some fadge. You’ll be hooked, I promise.