Description
Traditional Irish Potato Farls are a delicious, crispy flatbread made from fluffy mashed potatoes, flour, and butter. These savory farls are pan-fried to golden perfection and make a perfect accompaniment to an Irish breakfast or a comforting snack any time of day.
Ingredients
Scale
Potato Farls
- 4 cups (650g/1lb 7oz) potatoes (Russet, Maris Piper, or Roosters), peeled and chopped
- ¾ cup (4oz/115g) all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons (1oz/28g) butter, plus extra for cooking
Instructions
- Prepare the Potatoes: Peel and chop the potatoes, ensuring you have 4 cups (650g) of cubed potatoes for accurate measurement.
- Cook Potatoes: Steam or boil the cubed potatoes in a medium pot for 20-25 minutes until they are tender and easily pierced with a fork.
- Drain and Dry: Remove the potatoes from the pot, place them in a sieve or colander set over a bowl, and allow them to dry off for about 5 minutes to remove excess moisture.
- Pass Through Sieve or Mash: While still hot, push the potatoes through a sieve to create light and fluffy potatoes. If a sieve is not available, use a potato ricer or mash thoroughly to avoid lumps.
- Mix Dough: Add the flour, sea salt, black pepper, and melted butter to the fluffy potatoes. Gently stir everything together until a soft dough ball forms.
- Shape and Cut: Turn the dough onto a lightly floured surface and flatten it into an 8-inch round disc. Carefully cut the disc into 6 equal triangular pieces, called farls.
- Cook Farls: In a large frying pan or skillet, melt a generous knob of butter over medium heat until bubbling. Place the potato farls in the pan and cook for about 5 minutes on one side until golden brown and crispy.
- Flip and Finish: Flip the farls and cook for an additional 4-5 minutes on the other side until golden and crisp on the outside with a fluffy interior.
- Serve: Serve immediately while hot as part of a traditional Irish breakfast or enjoy them as a comforting snack or side dish.
Notes
- Use starchy potatoes like Russet, Maris Piper, or Roosters for the best texture.
- Drying the potatoes well after cooking is key to avoid soggy dough.
- If you don’t have a sieve or ricer, mash the potatoes thoroughly to keep them smooth and lump-free.
- Cook the farls on medium heat to ensure they brown evenly without burning.
- Butter can be substituted with oil for a different flavor or to reduce saturated fat.
- Farls can be kept warm in a low oven while cooking the rest of the batch.
