Description
Authentic Irish Potato Farls are traditional crispy and fluffy potato cakes made from mashed potatoes, flour, butter, and seasoning. Perfect as a comforting side dish or part of a traditional Irish breakfast, these farls offer a golden exterior with a soft, fluffy center.
Ingredients
Scale
Potatoes
- 4 cups (650g/1lb 7oz) 3 medium potatoes (Russet, Maris Piper, Roosters)
Dry Ingredients
- ¾ cup (4oz/115g) all-purpose flour
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
Butter
- 2 tablespoons (1oz/28g) butter (plus more for cooking)
Instructions
- Prepare Potatoes: Peel and chop your potatoes into cubes and weigh them for accuracy. This ensures the correct amount per the recipe.
- Cook Potatoes: Steam or boil the cubed potatoes in a medium pot until tender, which takes approximately 20-25 minutes.
- Drain and Dry Potatoes: Remove the potatoes from the pot and place them in a sieve over a bowl to let excess moisture drain and dry for 5 minutes.
- Mash Potatoes: While still hot, pass the potatoes through a sieve, ricer, or mash them until light and fluffy to ensure the perfect texture for the dough.
- Make Dough: Add the flour, sea salt, black pepper, and melted butter to the mashed potatoes. Stir thoroughly until the mixture forms a cohesive ball of dough.
- Shape Farls: Turn the dough onto a lightly floured surface and flatten it into an 8-inch round disc. Use a large knife to cut it into 6 equal pieces (farls).
- Cook Farls: Melt a large knob of butter in a frying pan or skillet over medium heat until bubbling. Add the potato farls carefully and cook for about 5 minutes until golden brown on one side.
- Flip and Cook Other Side: Flip the farls and cook for another 4-5 minutes on the other side until golden and crisp.
- Serve: Serve immediately while hot as part of a traditional Irish breakfast or enjoy on their own for a delicious snack.
Notes
- Using a ricer or sieve for the potatoes helps achieve the perfect light and fluffy texture necessary for good farls.
- You can substitute sea salt with kosher salt if unavailable.
- Ensure the pan is not too hot to prevent burning the butter during cooking.
- Farls are best served fresh and hot for optimal texture and flavor.
Nutrition
- Serving Size: 1 farl
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
