Description

Authentic Irish Potato Farls are a traditional Irish bread made from simple ingredients—potatoes, flour, butter, and seasoning. These crispy-on-the-outside, fluffy-on-the-inside scones are perfect for breakfast or as a comforting side dish, cooked on the stovetop for a golden, delicious finish.

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

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Instructions

Prepare the Potatoes: Peel and chop the potatoes, then weigh them to ensure 4 cups (650g). This method helps achieve accurate measurement for the recipe.
Cook Potatoes: Steam or boil the cubed potatoes in a medium pot for 20-25 minutes until they are tender when pierced with a fork.
Drain and Dry: Remove the potatoes from the pot and place them in a sieve or colander over a bowl. 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, fluffy potatoes. If a sieve is unavailable, use a potato ricer or masher to mash thoroughly without lumps.
Mix Dough: To the fluffy potatoes, add the flour, sea salt, black pepper, and melted butter. Stir everything together gently until the dough forms a soft ball.
Shape and Cut: Turn the dough onto a lightly floured surface and flatten it into an 8-inch round disc. Using a large knife, carefully cut the disc into 6 equal pieces (farls).
Cook Farls: Melt a generous knob of butter in a large frying pan or skillet over medium heat until the butter bubbles. Place the potato farls carefully in the pan and cook for approximately 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 equally browned and crisp outside, with a fluffy interior.
Serve: Serve immediately while hot, either as part of a traditional Irish breakfast or on their own as a comforting snack or side.

Notes

Using starchy potatoes like Russet or Maris Piper gives the best texture for light, fluffy farls.
Passing potatoes through a sieve creates a finer texture; alternatively, use a ricer or mash well.
Keep the heat moderate to avoid burning the butter and farls; adjust as needed.
Butter for cooking provides flavor and helps develop a crisp crust; do not skip it.
Farls are best enjoyed fresh and hot but can be reheated in a pan for retained crispiness.
You can make the dough ahead of time and store it wrapped in the fridge for a few hours before cooking.

Nutrition

Serving Size: 1 farl
Calories: 160 kcal
Sugar: 0.5 g
Sodium: 300 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 15 mg