Description
Discover an authentic Irish Potato Farls Recipe for a taste of Ireland at home! Try making this delicious dish today.
Ingredients
Scale
- 1 pound (450g) starchy potatoes (Russets or Maris Piper work best)
- 2 tablespoons (28g) butter, plus extra for cooking
- ½ cup (60g) all-purpose flour, plus extra for dusting
- 1 teaspoon (6g) salt
- ¼ teaspoon (1g) baking powder (optional, for lighter farls)
- 1 tablespoon (15ml) milk (only if needed to bind dry mixture)
Instructions
- Step 1: Prepare the Potatoes Place the whole, unpeeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce to a simmer and cook until the potatoes are completely tender when pierced with a knife, about 20-25 minutes depending on size. Drain thoroughly in a colander and let them steam dry for 2-3 minutes – this crucial step removes excess moisture for lighter farls.
- Step 2: Create the Dough While the potatoes are still hot, peel them (using a kitchen towel to protect your hands) and pass through a ricer or food mill directly into a large mixing bowl. Immediately add the butter so it melts into the hot potatoes. Allow this mixture to cool slightly for 5 minutes before adding the flour, salt, and baking powder. Using your hands or a wooden spoon, gently mix until a soft dough forms. Avoid overmixing to keep your **potato farls** tender.
- Step 3: Shape the Farls Turn the dough onto a floured surface and knead very lightly just until smooth. Divide the dough into two equal portions and form each into a ball. Pat or roll each ball into a circle about 6-7 inches in diameter and approximately ½-inch thick. Using a sharp knife, cut each circle into quarters to create the traditional triangular farl shape.
- Step 4: Cook to Perfection Heat a heavy-bottomed skillet or griddle over medium heat and add a small knob of butter. When melted and bubbling slightly, place the farls into the pan, being careful not to overcrowd (cook in batches if needed). Cook for 3-4 minutes until the bottom is golden brown with beautiful caramelized spots. Flip carefully with a spatula and cook the other side for another 3-4 minutes. The **potato farls** should be golden brown on both sides with a slightly crisp exterior.
- Step 5: Serve Remove the **Irish potato farls** from the pan and place on a wire rack covered with a clean kitchen towel. This keeps them warm while allowing any excess steam to escape, maintaining that perfect texture. Serve immediately for the most authentic experience, ideally with a pat of good Irish butter melting over the top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg