Authentic Irish Potato Farls

Irish potato farls are humble, hearty griddled cakes that turn the simplest spuds into something special for any meal. This recipe walks you through making authentic farls the old fashioned way the sort you will find on an Irish breakfast plate or tucked in a lunchbox. With just a few basics, you get bread like wedges with creamy middle and golden crisp exterior.

I first made these after a trip to Belfast where my aunt swore by steaming potatoes for fluffier farls. Ever since then I make them whenever my family needs comforting carbs or a quick brunch treat.

Ingredients

• Potatoes: choose Russet Maris Piper or Rooster for starchy flesh that gives a fluffy baked potato finish
• All purpose flour: this binds the dough opt for unbleached flour for best flavor
• Sea salt: makes every bite pop use flaky sea salt if you love more texture
• Black pepper: freshly cracked is best for aroma and a gentle heat
• Butter: adds richness both to the dough and for frying higher fat European style butters can give a creamier taste and extra brown

Step by Step Instructions

Peel and Prepare Potatoes:

Peel and chop potatoes into even sized cubes then weigh for precise measurement this helps your dough come out the same every time

Cook and Dry Potatoes:

Steam or boil pieces in a medium pot until fork tender usually 20 to 25 minutes then let them dry in a sieve over a bowl for 5 minutes so the dough will not be gummy

Mash and Fluff:

While hot push the potatoes through a fine sieve for extra light texture using a ricer or classic masher also works though the sieve makes the fluffiest farls in my experience

Mix the Dough:

To the warm mashed potatoes add flour sea salt black pepper and melted butter mix with a wooden spoon or your hands just until everything is incorporated into a soft dough ball

Shape into Disc and Cut:

Dust your counter lightly with flour shape dough into a smooth ball and pat into an 8 inch round about half an inch thick cut into 6 wedge shapes for traditional farls

Cook on the Skillet:

Heat a generous amount of butter in a large skillet over medium until bubbly lay in your farls and cook undisturbed about 5 minutes per side until deep golden brown and crisp gently flip and cook the other side 4 to 5 minutes

Serve Hot:

Serve as soon as possible while the outside is crunchy and the inside still steams from the pan these are perfect on their own or alongside other breakfast favorites

Butter is my favorite ingredient here its flavor and the way it crisps the edges feels so truly Irish it reminds me of my grandfathers weekend breakfasts where butter was always the hero and nothing was ever too simple to celebrate

Storage Tips

Potato farls taste best fresh off the pan but can be cooled completely then wrapped tightly and stored in an airtight container in the fridge for up to three days. For longer storage farls freeze well just stack with parchment between layers and slip into a ziptop freezer bag. To reheat use a dry skillet over medium heat or warm in a toaster oven until crispened again. Avoid microwaving if you love a crisp crust.

Ingredient Substitutions

If you have only Yukon Golds or white potatoes they will work but Russets or Roosters give a drier crumb and lighter texture. To make them dairy free swap olive oil or plant based butter in the dough and skillet. For extra flavor stir in chopped herbs or a little grated cheese these twists work especially well for lunch.

Serving Suggestions

Serve these farls piping hot with fried or poached eggs and bacon for a classic Ulster Fry Irish breakfast. They also go well with smoked salmon and crème fraîche or thick Greek yogurt for a special brunch. My kids love them split and buttered with soup especially tomato or chicken.

Cultural Context

Potato farls are a beloved staple from Northern Ireland and are sometimes called potato cakes or tattie farls in Scotland. Traditionally cooked on a griddle or heavy pan they made use of leftover potatoes and helped stretch simple meals during tough times. Today you will find them in cafes and home kitchens all over Ireland.

Master these little details and you'll have farls just like an Irish grandmother would make.

Recipe Q&A

→ What kind of potatoes should I use?

Starchy potatoes like Russet or Maris Piper work best for creating fluffy texture.

→ Can I prepare the dough ahead of time?

It's best to cook farls soon after mixing. Uncooked dough can become sticky if left too long.

→ How do I achieve a crispy exterior?

Use plenty of butter in the pan and avoid moving the farls until a golden crust forms.

→ Are potato farls gluten free?

Traditional farls use regular flour, but you can substitute with a gluten-free blend if needed.

→ What is the best way to serve potato farls?

Enjoy them fresh and hot, either as part of a full Irish breakfast or simply with extra butter.

→ Can I reheat leftover farls?

Yes, reheat in a skillet over low heat to restore crispiness before serving.