Name: Authentic Irish Potato Farls Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Irish
Ingredients: 2 large Russet potatoes, peeled and quartered; 1 cup all-purpose flour or gluten-free flour; 0.5 teaspoon baking powder; Salt, to taste; 1 tablespoon butter or vegetable oil (for dairy-free option)

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Introduction

Authentic Irish Potato Farls are a simple, comforting treat made from mashed potatoes and flour, pan-fried to golden perfection. These traditional Irish breads are crispy on the outside and soft inside, making them perfect for breakfast or as a side to any meal.

A stack of five thick, golden brown pancakes is arranged on a white plate, each pancake showing a crisp, browned texture on its top surface with some light spots. The top pancake is garnished with a small square of melting butter that has a few tiny green herb pieces on it, and small flakes of coarse salt scattered over. The edges of the pancakes are soft and slightly uneven, giving a homemade feel. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large Russet potatoes, peeled and quartered
1 cup all-purpose flour or gluten-free flour
½ teaspoon baking powder
Salt, to taste
1 tablespoon butter or vegetable oil (for frying)

Instructions

Step 1: Peel and quarter the Russet potatoes, then boil them in salted water until fork-tender, about 15 minutes. Drain and let them cool.
Step 2: Mash the cooled potatoes until smooth. Gradually add the flour, baking powder, and salt, mixing until a soft dough forms.
Step 3: Lightly flour a clean surface. Divide the dough into two balls, flatten each into a disc about ½ inch thick, then cut each disc into four quarters to shape the farls.
Step 4: Heat the butter or oil in a skillet over medium heat. Fry each farl for about 5 minutes per side, until golden brown and crispy.
Step 5: Transfer the farls to a paper towel-lined plate to absorb excess butter. Serve warm, optionally topped with a little extra butter or salt.

Tips & Variations

For a dairy-free version, use vegetable oil instead of butter for frying.
Try adding chopped fresh herbs like parsley or chives into the dough for extra flavor.
If the dough feels too sticky, lightly dust with additional flour while shaping the farls.
Serve farls with a side of smoked salmon or eggs for a traditional Irish breakfast experience.

Storage

Store leftover potato farls in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until heated through and crispy again. Avoid microwaving to keep the texture crisp.

How to Serve

A stack of about five golden brown pancakes with crispy edges sits on a white plate on a white marbled texture. The pancakes have unevenly browned surfaces showing light and darker spots, with a soft and slightly shiny texture beneath the crust. The top pancake is garnished with a small square of melting butter with a few small green herb pieces sprinkled over it, along with flakes of coarse salt. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for farls?

Russet potatoes are best for their starchy texture, which helps the farls hold together. However, you can use other starchy potatoes like Yukon Gold with good results.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for a few hours before frying. Bring it to room temperature before shaping and cooking for best texture.