In Ireland, potato bread rolls are called fadge or potato scones; in Scotland, this recipe is called tattie scones or potato scones. But whatever you call them, these little potato cakes are easy to make, economical, and a good use for leftover mashed potatoes. It's an easy and quick recipe when you want rolls for your soup or stew, or a tasty bread to serve with jam for breakfast or tea.
Instead of yeast, this recipe calls for baking powder to give the dough some rise, cutting time considerably. It also requires gluten-free bread flour, so you will want to use your favorite brand and variety. (Choose the oil over butter to make the rolls dairy free.) Fadge can be baked or pan-fried; this recipe includes instructions for both methods, and you might try them both ways to see which you prefer.
This recipe is adapted to gluten-free cooking from Elaine Lemm's recipe for "Tattie Scones."
- 3/4 cup flour (all-purpose gluten-free blend like Bob's Red Mill Gluten-Free Pizza Crust Mix)
- 3/4 teaspoon salt
- 1 teaspoon baking powder (gluten-free)
- 1 pound potatoes (mashed, you can use unpeeled red potatoes)
- 1 medium egg
- 2 1/2 tablespoons olive oil (or light or melted butter if you aren't avoiding dairy)
- Optional: 2 tablespoons minced chives
- For rolling: gluten-free flour blend
- For brushing tops: olive oil or melted butter
Gather the ingredients.
To bake gluten-free fadge, preheat oven to 400 F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
Measure and blend dry ingredients in a small bowl. In a mixing bowl, blend mashed potatoes, egg, and olive oil or melted butter. Add dry ingredients and mix until combined.
Turn the fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands into 1/2-inch thickness.
Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place them on a parchment paper-lined baking sheet.
Brush with olive oil or melted butter and bake in preheated oven for about 20 minutes. After baking for 15 minutes, remove the baking sheet from the oven and turn the fadge over so that both sides brown evenly. Serve warm.
To pan-fry fadge rather than baking, add about 2 tablespoons of olive oil to a large skillet and heat over a medium burner. Add fadge and fry each side until golden brown.