Irish Potato Bread Farls (Print View)
Golden potato farls with creamy salted butter, a classic Irish comfort food.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet), peeled and diced
→ Dough
02 - 3 ½ tbsp salted butter, plus more for serving
03 - 1 cup all-purpose flour, plus extra for dusting
04 - ½ tsp fine sea salt
05 - ¼ tsp freshly ground black pepper
→ To Serve
06 - Extra salted butter, room temperature
# How to Make It:
01 - Place diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, add a pinch of salt, and cook for 12–15 minutes until fork-tender.
02 - Drain potatoes well and return to the hot pot for 1–2 minutes to steam dry, removing excess moisture.
03 - Mash potatoes thoroughly until smooth and lump-free.
04 - While potatoes are still warm, add 3 ½ tbsp butter and mash until melted and fully incorporated.
05 - Stir in flour, salt, and black pepper. Mix with a wooden spoon, then knead briefly by hand in the bowl until a soft but not sticky dough forms. Add additional flour if needed.
06 - Turn dough onto a lightly floured surface. Pat or roll out to a round about ½ inch thick. Cut the round into quarters to make four triangular farls. For smaller farls, cut each quarter in half.
07 - Heat a large nonstick skillet or griddle over medium heat. Cook farls in batches for 4–5 minutes per side until golden brown and crisp, turning once.
08 - Serve warm, generously spread with salted butter.
# Expert Tips:
01 -
- You probably have everything you need in your kitchen right now
- The way the outside crisps up while staying soft inside is pure magic
02 -
- Getting the potatoes dry enough is crucial or the dough will be sticky and the farls wont crisp properly
- The dough should feel soft and slightly tacky but not sticky enough to cling to your hands
03 -
- Use leftover mashed potatoes as long as they are plain, without milk or butter already added
- If the dough feels too dry, add warm water one teaspoon at a time