Description
Enjoy a traditional Irish comfort food with these authentic Irish Potato Farls. Made from tender mashed potatoes mixed with flour and butter, then pan-fried to golden perfection, they make a cozy, satisfying meal or a delicious accompaniment to breakfast.
Ingredients
Scale
Potato Farls
- 650 g Russet, Maris Piper, or Rooster potatoes (peeled and chopped)
- 115 g All-purpose flour
- 1.5 teaspoons Sea salt
- 0.5 teaspoon Black pepper
- 28 g Unsalted butter (plus extra for frying)
Instructions
- Preparation Steps: Gather all ingredients, peel and chop the potatoes ensuring they are weighed accurately for the recipe.
- Prepare the Potatoes: Peel and chop your potatoes into evenly sized pieces to ensure uniform cooking.
- Cook the Potatoes: Steam or boil the cubed potatoes until tender, which usually takes about 20 to 25 minutes. Test by piercing them with a fork; they should be soft.
- Dry the Potatoes: Drain the cooked potatoes in a sieve or colander and let them dry for about 5 minutes to remove excess moisture.
- Mash the Potatoes: While still hot, press the potatoes through a sieve or use a ricer to mash them until light and fluffy, avoiding lumps.
- Mix the Dough: In a large mixing bowl, combine the fluffy mashed potatoes with flour, sea salt, black pepper, and the melted butter. Mix thoroughly until you form a soft, cohesive dough.
- Shape the Dough: Lightly flour a working surface, then flatten the dough into an 8-inch disc. Use a knife or a pizza cutter to slice the disc into 6 equal triangular pieces called farls.
- Cook the Farls: Heat some butter in a frying pan over medium heat. Fry each farl for about 5 minutes on each side until golden brown and crispy on the outside.
- Serve and Enjoy: Serve the potato farls hot as a part of a traditional Irish breakfast or as a standalone comforting snack or side dish.
Notes
- Use starchy potatoes like Russet or Maris Piper for the best texture.
- Be sure to dry the potatoes well after cooking to avoid soggy dough.
- Butter used for frying adds flavor and helps achieve a golden crust.
- For variation, add chopped herbs like parsley or chives into the dough.
- Farls are best eaten fresh but can be reheated in a skillet.
