There’s something truly comforting about the golden, crispy edges and soft, pillowy center of Authentic Irish Potato Farls. These traditional griddle cakes are a celebration of simplicity, blending creamy mashed potatoes with a hint of buttery richness.
In just 30 minutes of prep and 10 minutes of cooking, you’ll have a versatile dish that’s perfect for breakfast, brunch, or even a hearty snack. The subtle earthy flavor of potatoes shines through, while the light, fluffy texture makes every bite irresistible.
Whether served warm with a dollop of butter or paired with your favorite savory toppings, these farls bring a taste of Ireland to your table. Their crispy exterior gives way to a tender, melt-in-your-mouth interior, creating a delightful contrast.
Easy to make yet deeply satisfying, this recipe is a must-try for anyone who loves wholesome, comforting food. You’ll be amazed at how such simple ingredients can deliver such incredible flavor and texture.
What You’ll Need for Authentic Irish Potato Farls
- 4 cups (650g/1lb 7oz) peeled and chopped potatoes (Russet, Maris Piper, or Roosters work best)
- ¾ cup (4oz/115g) all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons (1oz/28g) melted butter (plus extra for cooking)
How to Make Irish Potato Farls
- Prepare the potatoes: Peel and chop the potatoes, then weigh them for accuracy. Steam or boil the cubed potatoes in a medium pot for 20-25 minutes until tender.
- Dry the potatoes: Remove the potatoes from the pot and place them in a sieve over a bowl. Let them dry slightly for 5 minutes.
- Mash the potatoes: While still hot, pass the potatoes through a sieve for a light, fluffy texture. Alternatively, use a ricer or masher.
- Make the dough: Add the flour, salt, pepper, and melted butter to the potatoes. Stir until the mixture forms a dough ball.
- Shape the farls: Turn the dough onto a lightly floured surface and flatten it into an 8-inch round disc. Cut the disc into 6 pieces using a large knife.
- Cook the farls: Melt a knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook for 5 minutes or until golden brown. Flip and cook for another 4-5 minutes until crispy on the outside and fluffy inside.
- Serve: Enjoy immediately while hot, either as part of a traditional Irish breakfast or on their own.
Perfect Pairings: Serving Suggestions for Potato Farls
Serve your potato farls as part of a hearty Irish breakfast alongside sausages, bacon, black pudding, and eggs. For a lighter option, top them with smoked salmon, cream cheese, and fresh dill. They also pair beautifully with a dollop of sour cream or a side of apple sauce for a sweet and savory twist.
Keep It Fresh: Storage and Reheating Tips
Store leftover potato farls in an airtight container in the fridge for up to 2 days. To reheat, warm them in a dry skillet over medium heat for 2-3 minutes on each side until crispy. Alternatively, pop them in a toaster for a quick and easy refresh.
Mix It Up: Recipe Variations to Try
Add a twist to your potato farls by mixing in chopped herbs like chives or parsley for extra flavor. For a cheesy version, stir in grated cheddar before cooking. You can also experiment with sweet potatoes for a colorful and slightly sweeter alternative.
Quick Tips: Time-Saving Hacks
To save time, peel and cube your potatoes the night before and store them in a bowl of water in the fridge. Use a food processor to quickly mash the potatoes if you’re short on time. Pre-measure your dry ingredients so you can mix everything together in a flash.
Kitchen Essentials: Equipment Guidance
While a sieve or ricer is ideal for achieving fluffy potatoes, a potato masher works just fine. A large non-stick skillet is perfect for cooking the farls evenly. If you don’t have a knife for cutting, a pizza cutter can make quick work of dividing the dough.
Authentic Irish Potato Farls Recipe
Ingredients
- 4 cups 3 medium potatoes (Russet, Maris Piper, Roosters)
- ¾ cup all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons butter (plus more for cooking)
Instructions
- Peel and chop your potatoes and THEN weigh them for the recipe. It is more accurate this way.
- Steam or boil the cubed potatoes in a medium pot until tender, roughly 20-25 minutes.
- Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes.
- While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don’t have a sieve you can use a ricer or masher to mash the potatoes either.
- Into the potatoes, add in the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball.
- Turn the dough onto a lightly floured surface and flatten it into an 8 inch round disc. Using a large knife cut the disc into 6 pieces.
- Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until a lovely golden brown.
- Flip them over and cook for another 4-5 minutes on the other side. They should be crispy on the outside and fluffy in the middle.
- Serve immediately while hot as part of a traditional Irish breakfast or simply on their own.