Potato farls are a beloved Irish staple, often served with a full Irish breakfast. They're essentially a simple griddle bread made from mashed potatoes, flour, and butter, cooked until golden and crisp. What makes them so special is their versatility – they're just as good alongside eggs and bacon as they are slathered with jam for a snack.
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If you've never had a proper potato farl, you're in for a treat. The exterior gets beautifully crispy while the inside stays soft and slightly chewy. They're ridiculously easy to make with just a few pantry staples, and they come together in under 30 minutes. Let's get started!
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) russet potatoes, peeled and quartered
Russets give the fluffiest texture. Yukon Gold also work; avoid waxy varieties.
1/2 cup (1 stick / 113g) unsalted butter, melted
Adds richness. You can substitute salted butter and omit the added salt.
1 teaspoon salt
Enhances flavor. Use fine sea salt or kosher salt.
1/2 teaspoon black pepper
Freshly ground is best, but any works.
2 cups (250g) all-purpose flour, plus extra for dusting
All-purpose gives the right structure. You can use a gluten-free blend for GF version.
Tips & Tricks
- Don't overwork the dough – mix until just combined to keep farls light.
- Use a well-seasoned cast-iron skillet or non-stick pan for even browning.
- Keep cooked farls warm in a low oven while you cook the rest.
Pro Tips
Step-by-Step Instructions
1. Boil the Potatoes
Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well and return to the pot over low heat for 1 minute to steam dry.
2. Mash and Season
Mash the potatoes until smooth. Add melted butter, salt, and pepper. Mix well. Let cool slightly until just warm – hot potatoes will make the dough sticky.
3. Incorporate Flour
Gradually add flour, stirring with a spatula until a soft dough forms. Turn out onto a floured surface and knead gently 2-3 times until smooth. Don't over-knead.
4. Shape the Farls
Divide dough into 4 portions. Roll each into a 1/2-inch thick circle. Cut each circle into 4 wedges (like a pizza).
5. Preheat the Skillet
Place a large cast-iron skillet or griddle over medium heat (350°F/175°C). Let it heat for 2-3 minutes until a drop of water sizzles.
6. Cook the Farls
Working in batches, place wedges in the skillet without crowding. Cook for 4-5 minutes per side, until golden brown and crispy. Adjust heat if browning too fast.
7. Keep Warm and Serve
Transfer cooked farls to a plate and keep warm in a 200°F (95°C) oven while cooking the rest. Serve warm with butter, jam, or as part of a fry-up.
Delicious Variations
- Add 1/4 cup chopped fresh chives or scallions to the dough for a savory twist.
- Replace 1/2 cup of flour with whole wheat flour for a nuttier flavor.
- For a cheesy version, fold in 1/2 cup shredded cheddar before shaping.
How to Store Potato Farls Irish
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze uncooked wedges on a baking sheet, then transfer to a bag for up to 3 months.
Reheating
Reheat in a toaster or skillet over medium heat until warmed through and crispy.
Frequently Asked Questions
Q: What are potato farls?
Potato farls are a traditional Irish bread made from mashed potatoes, flour, and butter, cooked on a griddle. They are also known as potato bread and are a staple in an Ulster fry.
Q: Can I use leftover mashed potatoes?
Yes, you can use leftover mashed potatoes, but ensure they are thick and not overly buttery or creamy. Adjust the flour amount if needed.
Q: Why are my potato farls gummy?
Gummy farls often result from overworking the dough or using waxy potatoes. Use russets and handle the dough minimally.
Q: Can I bake potato farls instead of frying?
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway, but they won't be as crispy as griddle-cooked.
If you try this recipe, let me know how it turns out in the comments below. Don't forget to share your farl creations on Instagram and tag me!
Potato Farls Irish
Discover how to make authentic Irish potato farls – a crispy-on-the-outside, fluffy-inside griddle bread perfect for breakfast.
🧂 Ingredients
- 2 pounds (900g) russet potatoes, peeled and quartered
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups (250g) all-purpose flour, plus extra for dusting
📋 Instructions
- 1Boil the Potatoes — Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well and return to the pot over low heat for 1 minute to steam dry.
- 2Mash and Season — Mash the potatoes until smooth. Add melted butter, salt, and pepper. Mix well. Let cool slightly until just warm – hot potatoes will make the dough sticky.
- 3Incorporate Flour — Gradually add flour, stirring with a spatula until a soft dough forms. Turn out onto a floured surface and knead gently 2-3 times until smooth. Don't over-knead.
- 4Shape the Farls — Divide dough into 4 portions. Roll each into a 1/2-inch thick circle. Cut each circle into 4 wedges (like a pizza).
- 5Preheat the Skillet — Place a large cast-iron skillet or griddle over medium heat (350°F/175°C). Let it heat for 2-3 minutes until a drop of water sizzles.
- 6Cook the Farls — Working in batches, place wedges in the skillet without crowding. Cook for 4-5 minutes per side, until golden brown and crispy. Adjust heat if browning too fast.
- 7Keep Warm and Serve — Transfer cooked farls to a plate and keep warm in a 200°F (95°C) oven while cooking the rest. Serve warm with butter, jam, or as part of a fry-up.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
