Irish Potato Bread Farls (Print View)
Soft, golden potato bread farls cooked on a pan. Perfect warm addition for breakfast or sides.
# What You Need:
→ Potatoes
01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and quartered
→ Dairy
02 - 3.5 tbsp unsalted butter, plus extra for frying
→ Dry Ingredients
03 - 3/4 cup all-purpose flour, plus extra for dusting
04 - 1/2 tsp fine sea salt
# How to Make It:
01 - Place potatoes in a pot of cold salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain well and allow to steam dry for 2 minutes.
02 - Mash potatoes thoroughly until smooth. While still warm, mix in butter and salt until fully incorporated.
03 - Add flour and gently knead until a soft dough forms. Add more flour if sticky. Turn onto floured surface and divide in half.
04 - Shape each half into flat round discs about ½ inch thick. Cut each round into 4 equal wedges.
05 - Heat heavy frying pan or griddle over medium heat. Lightly grease with butter. Cook farls in batches for 3–4 minutes per side until golden brown and cooked through.
# Expert Tips:
01 -
- Few things beat the smell of fresh bread cooking in a pan and knowing its ready in minutes
- This recipe turns humble ingredients into something that feels like an embrace on a plate
02 -
- Letting the potatoes steam dry after draining prevents soggy bread that falls apart while cooking
- Dont overwork the dough or the farls will become tough instead of tender
03 -
- A heavy cast iron pan distributes heat most evenly for consistent golden color
- Dusting your work surface with flour prevents sticking without adding toughness to the dough