Authentic Irish Potato Farls (Printable Version)
# What You'll Need:
→ Potato Mixture
01 -
650g (4 cups) peeled Russet, Maris Piper, or Rooster potatoes, chopped
02 -
115g (¾ cup) all-purpose flour
03 -
1½ teaspoons sea salt
04 -
½ teaspoon black pepper
05 -
28g (2 tablespoons) unsalted butter, plus more for frying
# Preparation Steps:
01 -
Peel and chop the potatoes, then weigh them for accuracy.
02 -
Steam or boil the cubed potatoes in a medium pot until tender, about 20 to 25 minutes.
03 -
Transfer the cooked potatoes into a sieve set over a bowl and allow them to dry for 5 minutes.
04 -
While potatoes are still hot, pass them through a sieve, ricer, or use a masher until light and fluffy.
05 -
Combine mashed potatoes with flour, salt, black pepper, and melted butter. Mix until a soft dough forms.
06 -
On a lightly floured surface, flatten the dough into an 8-inch disc and cut into 6 even pieces.
07 -
Melt a knob of butter in a large frying pan over medium heat. Add the dough pieces and cook for about 5 minutes per side, or until golden and crisp on the outside and fluffy inside.
08 -
Serve hot, either as part of a traditional Irish breakfast or independently.
# Additional Tips:
01 -
Weigh potatoes after peeling and chopping to ensure accurate measurement.
02 -
Allowing the potatoes to dry briefly ensures a lighter texture in the finished farls.