Irish Potato Bread Farls (Print View)

Soft potato bread farls pan-fried golden, ideal for hearty mornings or traditional Irish fare.

# What You Need:

→ Potatoes

01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and quartered
02 - 1/2 tsp fine sea salt

→ Dough

03 - 1/4 cup unsalted butter, softened
04 - 3/4 cup all-purpose flour, plus extra for dusting
05 - 1/2 tsp baking powder
06 - 1/4 tsp ground white pepper

→ For Cooking

07 - 1-2 tbsp butter or neutral oil for frying

# How to Make It:

01 - Place peeled and quartered potatoes in salted water. Bring to a boil and cook until fork-tender, approximately 12-15 minutes. Drain thoroughly and return to hot pot for 1-2 minutes to steam dry.
02 - Mash potatoes until completely smooth and lump-free. Allow to cool for a few minutes until warm but not hot.
03 - Add softened butter, flour, baking powder, and ground white pepper to mashed potatoes. Mix until soft dough forms that holds together without sticking excessively.
04 - Turn dough onto lightly floured surface. Gently knead just until combined. Shape into flat round approximately 1/2 inch thick. Cut round into four equal quarters.
05 - Heat heavy skillet or griddle over medium heat. Add small amount of butter or oil. Cook farls 3-5 minutes per side until golden brown with slightly crispy exterior.
06 - Serve warm with butter or as part of traditional Irish breakfast with eggs, bacon, or smoked salmon.

# Expert Tips:

01 -
  • The contrast between the soft inside and crispy edges is absolutely addictive
  • They come together in about 30 minutes with ingredients you already have
  • Freezes beautifully so you can always have homemade bread ready
02 -
  • Overworking the dough makes them tough, so mix and knead as briefly as possible
  • Letting the mashed potatoes cool slightly prevents the butter from melting too quickly
  • A properly heated skillet should sizzle gently when the dough hits it
03 -
  • Cook the farls in a mix of butter and oil for the best flavor and browning
  • If the dough feels too sticky, flour your hands before shaping

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