Authentic Irish Potato Farls Recipe

I’ll be honest—I once thought potato farls were some kind of fancy pastry reserved for monks and grandmas with secret notebooks. Then I made them, and now I eat them like a civilized potato monster. These simple, crispy-on-the-outside, fluffy-on-the-inside Irish potato farls make lazy breakfasts feel heroic.

Potatoes. Nothing mystical, just humble spuds turned into the coziest bread-like side you’ll ever press into a pan. Want something that feels traditional but doesn’t demand a culinary PhD? This recipe gives you that.

A short ingredient list, an easy method, and pro tips that keep you from turning dinner into a small disaster. If you love rustic sides, you might enjoy a contrasting comfort dish too—check out this authentic New Mexico posole for something totally different but equally comforting.

 

Why You’ll Love This Recipe

• Fast and forgiving — You don’t need precision baking skills to nail these.
• Minimal ingredients — Just potatoes, flour, salt, pepper, and butter.
• Versatile — Serve them for breakfast, as a snack, or with supper.
• Crowd-pleaser — People who claim they “don’t like potatoes” usually end up converting.
• Traditional comfort — You get that old-school Irish feel without fuss.

Ingredients You’ll Need

• 4 cups (650g / 1lb 7oz) potatoes — Russet, Maris Piper, or Roosters work best.
• ¾ cup (4oz / 115g) all-purpose flour
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• 2 tablespoons (1oz / 28g) butter (plus more for cooking)

Quick note: weigh the potatoes after peeling and chopping for accuracy—yes, I’ll explain why below.

How to Make (Step-by-Step)

Peel and weigh the potatoes

Peel and chop your potatoes and THEN weigh them for the recipe. It feels backwards, but weighing after chopping gives you a true measurement of usable potato.

Cook the potatoes

Steam or boil the cubed potatoes in a medium pot until tender, roughly 20–25 minutes. I prefer steaming when possible because it keeps potatoes a bit drier and fluffier—less soggy dough later. Ever wonder why texture matters so much? This is why.

Dry and sieve

Remove the potatoes from the pot and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes. While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. No sieve? No problem—use a ricer or a masher and push for fluffiness.

Mix into dough

Into the potatoes, add the flour, salt, pepper, and melted butter. Stir the dough together until it forms a ball. Don’t overwork it—treat your dough gently. You want cohesion without toughness.

Shape and cut

Turn the dough onto a lightly floured surface and flatten it into an 8-inch round disc. Using a large knife, cut the disc into 6 pieces. They’ll look rustic—good. We’re not making perfect biscuits here.

Fry to golden perfection

Melt a big knob of butter in a large frying pan or skillet over medium heat until bubbling. Carefully add the potato farls and cook over medium heat for about 5 minutes or until you see a lovely golden brown. Flip them and cook for another 4–5 minutes on the other side. Aim for crispy outside, fluffy middle.

Serve immediately

Serve immediately while hot as part of a traditional Irish breakfast or simply on their own. Want to add eggs? Go ahead—no judgement here.

Pro Tips for the Best Results

• Use starchy potatoes (Russet or Maris Piper) for the fluffiest texture.
• Weigh after chopping to avoid watery, under-measured dough.
• Avoid overworking the dough; keep it just combined.
• Adjust flour slightly if your dough feels too wet—add a tablespoon at a time.
• Use a non-stick skillet or well-seasoned cast iron for even browning.
• Keep heat moderate; too high, and you’ll burn the outside before the middle cooks.
• Make extra—they reheat brilliantly and disappear fast.

Fun Variations & Topping Ideas

Variations:

• Cheesy Farls: Fold in ½ cup grated cheddar into the dough for melty pockets.
• Herb Farls: Add 1 tablespoon chopped chives or parsley for freshness.
• Wholemeal Twist: Replace ¼ cup of the flour with wholemeal flour for a nuttier flavor.

Toppings:

• Classic butter: Slather while hot—simple and sublime.
• Smoked salmon and crème fraîche: Fancy, but easy.
• Bacon and eggs: Because breakfast of champions.
• Jam or marmalade: Sweet-savory contrast? Surprisingly good.

Storing and Reheating

Store farls in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a knob of butter to restore the crisp exterior—microwaving gives you sad, soggy farls, and nobody wants that.

For longer storage, freeze cooked farls in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a skillet, adding a little butter and a lid for a couple of minutes to heat through.

Leftover ideas

• Breakfast sandwich: Use farls as bread for eggs, cheese, and bacon.
• Potato pizza base: Top with tomato, cheese, and herbs; finish under a broiler.
• Soup dunkers: Cut into strips and serve alongside stews or chowders.
• Crisp snack: Cut into wedges, pan-fry until extra-crispy, and dip in mustard or aioli.

Frequently Asked Questions (FAQ)

What type of potato works best?

Use starchy potatoes like Russet or Maris Piper. They break down nicely and give you fluffy texture. Waxy potatoes give gluey results. Trust me—use the right spud.

Can I make these gluten-free?

Yes. Swap all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. Expect a slightly different texture but still tasty.

Why should I weigh potatoes after chopping?

Chopped potatoes contain less peel and core waste. Weighing them after chopping gives an accurate measurement so your dough keeps the right balance of flour and potato.

Can I skip the butter?

You can, but butter adds flavor and helps with browning. Use oil if you must, but I recommend butter for authenticity.

Conclusion

You’ll love these Authentic Irish Potato Farls because they deliver big comfort with small effort. They taste like tradition and cook like a dream—crispy outside, fluffy inside, and friendly to variations. Try them on a lazy weekend morning or serve them with a full Irish breakfast and watch people get quietly competitive over the last piece.

If you want another classic take on a regional comfort food, check out Authentic Irish Potato Farls Recipe – Bigger Bolder Baking for an alternate perspective and extra tips.

Tell me how yours turn out—drop a comment and a rating if you tried this. I’ll live vicariously through your crispy edges. FYI, I’ll probably make them again tomorrow. 😉