Irish Potato Bread Farls (Print View)
Golden pan-fried potato bread farls served warm with salted butter, ideal for breakfast or a hearty snack.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and cubed
→ Dairy
02 - 3 ½ tbsp unsalted butter, plus extra for serving
03 - ¼ cup whole milk
→ Dry Ingredients
04 - 1 cup plain flour, plus extra for dusting
05 - 1 tsp fine sea salt
→ To Serve
06 - Salted butter, to taste
# How to Make It:
01 - Place peeled and cubed potatoes in a saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain well and return to the pan for 1 minute to steam dry.
02 - Mash potatoes thoroughly until smooth. Add unsalted butter and milk while hot, mixing well until butter melts and mixture becomes creamy.
03 - Stir in flour and salt. Mix until soft, non-sticky dough forms. Add extra flour if too sticky.
04 - Turn dough onto lightly floured surface. Gently knead, then shape into a round about ½ inch thick. Cut into quarters (farls).
05 - Heat non-stick frying pan or griddle over medium-low heat. Cook farls in batches for 3–4 minutes per side until golden brown and slightly puffed.
06 - Serve warm, generously spread with salted butter.
# Expert Tips:
01 -
- Requires only four basic ingredients you probably already have
- Ready in under 30 minutes from start to first warm bite
- The dough is forgiving, making it perfect for first time bread makers
02 -
- Dry your potatoes thoroughly after draining, or the dough will be sticky and difficult to work with
- Do not overwork the dough or the bread will become tough instead of tender and flaky
- A dry pan works best because the dough already contains butter, preventing sticking
03 -
- Use a fish slice to flip the farls without damaging their surface
- Keep the heat medium low so they cook through without burning before the center is done