📝 About This Recipe
Originating from the heart of Ulster, these authentic Potato Farls—or 'griddle bread'—are the quintessential soul food of Ireland. Made primarily from fluffy mashed potatoes and a touch of flour, they boast a crisp, golden exterior that yields to a pillowy, buttery center. Perfect for a festive St. Patrick's Day brunch, these farls represent the beautiful simplicity of Irish farmhouse cooking at its finest.
🥗 Ingredients
The Potato Base
- 1.5 pounds Russet or Maris Piper Potatoes (peeled and cubed into 1-inch pieces)
- 1 teaspoon Kosher Salt (for the boiling water)
- 3 tablespoons Unsalted Irish Butter (melted and warm)
- 1/2 teaspoon Fine Sea Salt (for seasoning the mash)
The Dough
- 3/4 to 1 cup All-Purpose Flour (plus extra for dusting the work surface)
- 1/2 teaspoon Baking Powder (to ensure a light, airy texture)
- 2 tablespoons Fresh Chives (finely minced for a modern herbal lift)
For Frying
- 2 tablespoons Unsalted Irish Butter (for the griddle)
- 1 tablespoon Neutral Oil (to prevent the butter from burning)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add the kosher salt and bring to a rolling boil over high heat.
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2
Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
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3
Drain the potatoes thoroughly in a colander. Return them to the hot pot for 1-2 minutes over very low heat, shaking gently, to steam off any excess moisture. Dry potatoes are the secret to light farls.
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4
Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl. If you don't have one, mash them very thoroughly until no lumps remain.
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5
Stir in the 3 tablespoons of melted butter, sea salt, and minced chives while the potatoes are still hot. Mix until smooth and fragrant.
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6
Sift together the flour and baking powder. Gradually add the flour mixture to the potatoes, folding it in with a wooden spoon until a soft, slightly sticky dough forms.
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7
Turn the dough out onto a well-floured surface. Knead very lightly just until the dough comes together; do not overwork it or the farls will become tough.
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8
Divide the dough into two equal portions. Roll each portion into a ball, then flatten with your hand or a rolling pin into a circle about 1/2-inch to 3/4-inch thick.
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9
Using a sharp knife, cut each circle into quarters (triangles), creating the traditional 'farl' shape.
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10
Heat a heavy-bottomed cast iron skillet or griddle over medium heat. Add the butter and oil, swirling to coat the pan.
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11
Place the farls in the skillet, being careful not to crowd the pan. Cook for 3-5 minutes on the first side until deep golden brown and crisp.
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12
Carefully flip the farls and cook for another 3-4 minutes on the second side. The edges should look dry and the center should feel set.
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13
Transfer the hot farls to a plate lined with a clean kitchen towel and wrap them briefly; this allows the steam to soften the crust just slightly for the perfect texture.
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14
Serve immediately while piping hot, sprinkled with a touch of flaky sea salt.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes will make the dough gummy rather than fluffy. Ensure the potatoes are completely dry before mashing; excess water is the enemy of a good farl. Add the flour while the potatoes are still warm to help the dough bind without needing too much flour. Avoid over-kneading; you want to maintain the delicate structure of the potato. If making ahead, you can reheat them in a toaster or a dry pan to regain that signature crispness.
🍽️ Serving Suggestions
Serve as part of a 'Full Irish' breakfast with fried eggs, back bacon, and black pudding. Top with smoked salmon, a dollop of crème fraîche, and extra chives for an elegant appetizer. Slather with plenty of salted Irish butter and a drizzle of honey for a sweet-and-salty treat. Pair with a hot cup of Irish breakfast tea or a creamy pint of dry Irish stout. Use them as a side dish to soak up the gravy from a traditional Irish lamb stew.