Irish Potato Bread Farls

The smell of potatoes hitting hot butter still pulls me back to a tiny kitchen in Belfast where I first watched someone turn leftover mash into something magical. My host insisted there was no trick to it, just patience and a light hand. Those golden triangles appeared on her table morning after night, always warm, always welcome. Now I keep a bag of floury potatoes specifically for moments when comfort food feels urgent.

Last winter, during that week when everything felt heavy and grey, I made a double batch and ate them with nothing but salted butter and hot tea. Something about the ritual of cutting the dough into quarters and listening to them sizzle made the kitchen feel warmer than it actually was. My roommate started wandering in whenever she smelled the frying, and we ate standing up at the counter, burned fingers and all.

Ingredients

• Floury potatoes: Maris Piper or Russet potatoes work best here because they soak up less moisture, keeping the dough from becoming gummy or impossible to handle
• Unsalted butter: You will want to control the salt level yourself, and using unsalted butter in the dough gives you that precision while letting you go generous with the butter for frying
• Plain flour: All-purpose flour provides just enough structure to hold everything together without turning these into heavy biscuits
• Fine sea salt: Potatoes need salt to wake up, and fine dissolves better than coarse, distributing evenly through every bite

Instructions

Boil the potatoes:

Start them in cold water so they cook evenly all the way through, and simmer until they practically collapse when you poke them with a fork. Drain them well and let them steam off for a minute before mashing, because excess water is the enemy of good farls.

Mash and season:

Mash the potatoes while they are still hot until no lumps remain, then work in the butter and salt until everything is incorporated. Let this mixture cool slightly so the flour does not turn gummy when you add it.

Add the flour:

Sift the flour over the potatoes and fold it in gently with a spatula or your hands, stopping as soon as a soft dough comes together. Overworking here will make them tough, so treat the mixture like it is fragile.

Shape the dough:

Turn the dough onto a floured surface and pat it into a round about one centimeter thick, handling it as little as possible. Cut this round into four quarters using a sharp knife, cleaning the blade between cuts if the dough sticks.

Cook the farls:

Heat your skillet over medium-low heat with a generous knob of butter, then add the farls without crowding the pan. Cook each side for three to four minutes until deep golden brown and they sound hollow when you tap them.

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These have become my answer to too-quiet mornings and unexpected guests and the kind of hunger that hits after a long walk in cold weather. There is something deeply satisfying about turning plain leftovers into something that feels intentional and cared for.

Choosing The Right Potatoes

Waxy potatoes hold their shape too well and will give you dense, chewy farls that refuse to crisp. Floury varieties break down beautifully when mashed, creating that light interior texture that makes these breads so addictive.

Getting The Perfect Crisp

Medium-low heat is your friend here, because high heat burns the outside before the inside cooks through. Let them develop color slowly, and resist the urge to press down on them with your spatula.

Serving Ideas That Work

These farls shine alongside a full Irish breakfast, but they also pair surprisingly well with smoked salmon and scrambled eggs for brunch. They are sturdy enough to hold up to hearty toppings but delicate enough to enjoy plain with melted butter.

• Try them with sharp cheddar and apple slices for a quick lunch
• Top with poached eggs and hot sauce for a spicy breakfast
• Keep extra cooked farls in the freezer and toast them straight from frozen

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There is nothing quite like pulling warm farls from the pan, butter still glistening on the surface, and eating them while steam rises into your kitchen. Make them once and they will find their way into your regular rotation, promising comfort in every golden triangle.

Recipe Questions & Answers

→ What type of potatoes work best for farls?

Floury potatoes like Maris Piper or Russet are ideal for creating a soft, mashable texture.

→ How do you achieve a crispy outside and soft inside?

Pan-frying the shaped dough over medium-low heat allows the farls to brown evenly while staying tender inside.

→ Can I add extra flavors to the farls?

Yes, mixing in chopped scallions or herbs enhances the flavor without overpowering the traditional taste.

→ What’s the best way to reheat leftover farls?

Reheat them in a toaster or dry skillet for a crispy exterior and warmed, soft interior.

→ Are these farls suitable for a vegetarian diet?

Yes, the farls contain no meat and use simple vegetarian ingredients like potatoes, flour, butter, and salt.

→ What accompaniments go well with these farls?

They pair wonderfully with poached eggs, smoked salmon, or crispy bacon for a hearty meal.