Description
Traditional Irish Potato Farls are a simple and comforting dish made from a soft potato dough, pan-fried until golden brown and crispy on the outside. These quick and easy farls make a perfect breakfast side or snack and showcase the classic flavors of Irish butter, scallions, and tender potatoes.
Ingredients
Potatoes
- 24 oz russet potatoes (peeled and cut into 1″ cubes)
- 1/2 teaspoon table salt (for boiling)
Dough
- 1 1/2 teaspoons table salt (divided, includes boiling salt)
- 2 oz Irish butter (room temperature, divided)
- 3.75 oz all purpose flour (3/4 cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- 2 scallions (chopped fine)
Instructions
- Boil the Potatoes: Place the peeled and cubed potatoes in a pot of water with 1/2 teaspoon of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork. Drain the potatoes well.
- Mash and Mix Dough: Pass the hot potatoes through a ricer back into the pot or mash thoroughly using a potato masher. Add 2 tablespoons (1 oz) of the butter and the remaining 1 teaspoon of salt. Stir well as the butter melts. Mix in the flour, baking powder, and ground black pepper until most of the flour is incorporated into the mixture.
- Incorporate Scallions and Form Dough: Turn the potato mixture onto a lightly floured surface. Knead in the finely chopped scallions and form the mixture into a smooth ball. Divide the dough evenly into two portions.
- Shape the Farls: Preheat a large skillet over medium heat. While heating, pat each half of the dough into an 8-inch round disk about 1/4 inch thick. Use additional flour as needed to prevent sticking. Cut each disk into quarters to create a total of 8 triangular farls.
- Fry the Farls: Melt 1 tablespoon of the remaining butter in the skillet. Fry half of the farls, cooking each side for about 4 minutes or until golden brown and the farls spring back lightly when pressed in the center. Flip carefully to brown both sides evenly.
- Repeat and Serve: Add the remaining tablespoon of butter to the skillet and repeat the frying process with the remaining farls. Serve the potato farls hot immediately for the best texture and flavor.
Notes
- Flour quantity can be adjusted slightly depending on potato moisture to make dough less sticky.
- Potato farls are best served fresh and hot for crispness; they can be reheated in a dry skillet if needed.
- Using a potato ricer ensures a smooth and lump-free dough for better texture.
- Irish butter adds authentic flavor but any quality unsalted butter can be substituted.
- Farls can be served alongside a traditional Irish breakfast or with soups and stews.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Irish
