Description
Golden, crispy, and fluffy, Irish potato farls are a traditional griddle bread with a comforting taste of Ireland. Perfect for breakfast or as a side dish for any meal.
Ingredients
Scale
- 2 cups mashed potatoes (cooled)
- 1 cup plain flour (plus extra for dusting)
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp butter (plus extra for frying)
Instructions
- Boil starchy potatoes (like Russets) in salted water until tender. Mash well and let them cool.
- In a mixing bowl, combine the mashed potatoes, flour, baking powder, and salt. Mix gently until it forms a dough. Add a little more flour if it’s too sticky.
- Turn the dough onto a floured surface and roll it out to about ½ inch thick. Cut into quarters or wedges.
- Heat a griddle or frying pan over medium heat and melt a little butter. Place the farls on the pan and cook for 4-5 minutes on each side, or until golden brown.
- Serve warm with butter, jam, or as part of a hearty breakfast.
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Notes
- Use Starchy Potatoes for the Best Texture: Starchy potatoes like Russets yield a fluffy, light texture. Avoid waxy potatoes, as they can make the dough dense and sticky.
- Cook on Low to Medium Heat: Keep the heat low to medium to ensure the farls cook through without burning. This allows the inside to remain tender while achieving a golden, crispy crust.
- Don’t Overwork the Dough: Mix the ingredients just until combined. Overworking the dough can make the farls tough instead of soft and fluffy.
- Prep Time: 10 min
- Cook Time: 10 min