How to Create Perfect Irish Potato Farls

Perfect Mash Technique

Thoroughly drying potatoes before mashing ensures a light, fluffy texture.

Gentle Dough Handling

Working the dough minimally prevents gluten development and keeps farls tender.

Proper Thickness Control

Maintaining consistent 1/4-inch thickness provides the ideal ratio of crispy exterior to soft interior.

Careful Temperature Management

Medium heat allows farls to develop a golden crust without burning before cooking through.

Baking Tips

Use floury/starchy potatoes for the best texture - waxy varieties won't work as well.

Make sure to thoroughly drain and dry the potatoes to prevent a wet dough.

Work with the dough while it's still warm for easier handling.

Don't overwork the dough or add too much flour as this will make the farls tough.

Leftover farls can be refrigerated and reheated in a pan or toaster.

For a traditional Irish breakfast, serve with fried eggs, bacon, black pudding, and grilled tomatoes.

Traditional Irish Potato Farls

Name: Traditional Irish Potato Farls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 lb (450g) starchy potatoes (Russet or Maris Piper); 1/4 cup (50g) butter, plus extra for cooking; 1 cup (120g) all-purpose flour, plus extra for dusting; 1 teaspoon salt; 1/4 teaspoon black pepper (optional); 2 tablespoons milk (only if needed)

These authentic Irish Potato Farls are a beloved traditional Irish bread made with mashed potatoes and flour. Crispy on the outside and fluffy on the inside, these griddle-cooked potato breads are perfect for breakfast alongside a traditional Irish fry-up, or as a versatile side dish. Simple to make with just a few basic ingredients, potato farls have been a staple in Irish households for generations, making the most of Ireland's favorite crop.

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 lb (450g) starchy potatoes (Russet or Maris Piper)

1/4 cup (50g) butter, plus extra for cooking

1 cup (120g) all-purpose flour, plus extra for dusting

1 teaspoon salt

1/4 teaspoon black pepper (optional)

2 tablespoons milk (only if needed)

Instructions

Peel the potatoes and cut into evenly sized chunks. Place in a large pot and cover with cold water.

Bring to a boil and cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes.

Drain the potatoes thoroughly in a colander and return them to the hot pot. Allow them to steam dry for 1-2 minutes.

Mash the potatoes until completely smooth. While still hot, add the butter and mix until melted and incorporated.

Add the salt and pepper (if using) to the mashed potatoes and mix well.

Allow the potato mixture to cool slightly, then gradually work in the flour until a soft dough forms. If the mixture is too dry, add a splash of milk.

Turn the dough onto a floured surface and knead lightly. Be careful not to overwork the dough.

Divide the dough into 4 equal pieces and shape each into a ball.

Press or roll each ball into a circle about 1/4 inch (6mm) thick and cut into quarters (farls).

Heat a heavy skillet or griddle over medium heat. Add a small knob of butter to coat the surface.

Cook the farls for 3-4 minutes on each side until golden brown and crispy on the outside but still soft in the middle.

Serve warm, either plain or with butter.

Traditional Irish Potato Farls

JUE

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How to Create Perfect Irish Potato Farls

Traditional Irish Potato Farls

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