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Fadge Irish Potato Rolls

Fadge Irish Potato Rolls You read that right, this is a recipe for ​fadge, not fudge. In Ireland, these potato bread rolls are called fadge or potato scones. In Scotland, this recipe is called tattie scones or potato scones. 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 you can serve them with jam for breakfast or tea. You don't use yeast, but rather use baking powder to give the dough some rise, cutting time considerably. The recipe also requires gluten-free bread flour, so you will want to use your favorite brand and variety. Fadge can be baked or pan-fried. This recipe includes instructions for either method, 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."
Course Bread, Side Dish
Cuisine Scottish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Rolls
Calories 117 kcal
Author STEPHANIE KIRKOS

Ingredients

  • 1 pound potatoes mashed, you can use unpeeled red potatoes
  • 2 1/2 tablespoons olive oil light or melted butter if you aren't avoiding dairy
  • 3/4 cup flour all-purpose gluten-free blend like Bob's Red Mill Gluten-Free Pizza Crust Mix
  • 3/4 teaspoon salt
  • 1 medium egg
  • 1 teaspoon baking powder gluten-free
  • Optional: 2 tablespoons chives minced
  • For rolling: Extra gluten-free flour blend
  • For brushing: Extra olive oil OR melted butter to brush tops

Instructions

  1. To bake gluten-free fadge, preheat oven to 400 F / 200 C. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
  2. Measure and blend dry ingredients in a small bowl. In a mixing bowl blend mashed potatoes, olive oil or melted butter and egg. Add dry ingredients and mix until combined.
  3. Turn the fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness.
  4. 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.
  5. Brush with olive oil or melted butter and bake in preheated oven for about 20 minutes. After baking for 15 minutes, remove baking sheet from oven and turn the fadge over so that both sides brown evenly. Serve warm.
  6. 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.

Recipe Notes

Nutritional Guidelines (per serving) Calories 117 Total Fat 6 g Saturated Fat 1 g Unsaturated Fat 3 g Cholesterol 75 mg Sodium 190 mg Carbohydrates 12 g Dietary Fiber 1 g Protein 4 g (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)