You know that smell—buttery, toasted potato edges with a soft, pillowy center—that makes your kitchen feel like a cozy Irish farmhouse? Yeah, that. I fell headfirst into making potato farls after a rainy weekend and haven’t looked back. If you crave simple comfort food that punches way above its weight, this recipe will become your new go-to.
I’ve tested this version a few times and tweaked it until it behaved. If you want a second take to compare, check out this other good reference my favorite alternate take on potato farls.
Why You’ll Love This Recipe
- Fast and forgiving — You don’t need fancy techniques or expensive equipment.
- Comfort in every bite — Crispy outside, fluffy inside; what’s not to love?
- Budget-friendly — Potatoes, flour, butter and seasoning; your wallet will thank you.
- Versatile — Serve with breakfast, alongside stew, or as a cheeky snack.
- Authentic feel — This approach stays true to the classic Irish comfort food vibe.
Ingredients You’ll Need
- 4 cups (650g/1lb 7oz) 3 medium potatoes (Russet, Maris Piper, Roosters)
- 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)
Bold reminder: measure the potatoes after peeling and chopping for accuracy.
How to Make (Step-by-Step)
Peel and weigh the potatoes
Peel and chop your potatoes and then weigh them for the recipe. It sounds picky, but weighing after chopping gives you the correct cooked potato weight, which matters for dough texture. Ever tried to salvage a gluey potato dough? No thanks.
Cook the potatoes
Steam or boil the cubed potatoes in a medium pot until tender, roughly 20–25 minutes. I prefer steaming because the potatoes absorb less water and stay fluffy. FYI: boiling works fine if that’s your vibe.
Drain and dry
Remove the potatoes and place them in a sieve over a bowl, allowing them to dry off slightly for 5 minutes. Excess moisture ruins the dough. I learned that the sticky way. Trust me.
Mash or pass through a sieve
While still hot, pass the potatoes through the sieve to yield light, fluffy potatoes. If you don’t have a sieve, you can use a ricer or masher. Use a ricer if you have one; it makes the texture dreamy.
Mix the 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—keep the mixture soft and a little shaggy. Overmixing stiffens the result.
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. You can also shape into quarters if you prefer bigger farls. I like the six pieces; they crisp up evenly.
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 a lovely golden brown. Flip them and cook another 4–5 minutes. They should come out crispy outside, fluffy inside.
Serve hot
Serve immediately while hot as part of a traditional Irish breakfast or simply on their own. Add extra butter if you think life needs more butter (I always think that).
Pro Tips for the Best Results
- Use starchy potatoes like Russet or Maris Piper for the lightest texture.
- Weigh after chopping for accurate potato quantity—this matters.
- Avoid adding too much flour; the dough should stay slightly soft.
- Cook on medium heat to get a golden crust without burning.
- Use a non-stick skillet or well-seasoned cast iron for even browning.
- Let the potatoes dry a few minutes after draining to prevent sogginess.
- Reheat in a skillet rather than the microwave to preserve crispness.
- Taste and adjust the salt while mixing; raw potato can be bland, so be bold.
Fun Variations & Topping Ideas
Variations:
- Cheesy Farls: Fold in ½ cup grated cheddar to the dough for melty pockets.
- Herb-Infused: Add chopped chives, parsley, or thyme for a fresh twist.
- Spiced Up: Stir in a pinch of smoked paprika or ground coriander for warmth.
- Whole Grain: Swap ¼ cup of all-purpose for whole-wheat flour for a nuttier bite.
Toppings:
- Classic: Butter and a sprinkle of sea salt. Simple joy.
- Savory: Crispy bacon and a dollop of sour cream. Yes, please.
- Sweet: A smear of jam or honey for a naughty breakfast treat.
- Full Irish: Serve with eggs, sausages, black pudding, and grilled tomatoes.
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze cooled farls flat in a single layer, then transfer to a freezer bag for up to 1 month.
- Reheat from fridge: heat a skillet with a little butter over medium and fry 2–3 minutes per side until crisp.
- Reheat from frozen: thaw briefly, then pan-fry or oven-bake at 375°F (190°C) for 10–12 minutes.
- Microwave only if you’re in a hurry; the texture softens, so crisp it up in a pan afterward.
Leftover ideas
- Chop leftover farls and use as a base for hash: toss with onions, peppers, and leftover roast.
- Cube and fry as potato croutons for creamy soups or salads.
- Use slices as sandwich bread for breakfast sandwiches—egg, cheese, done.
- Stuff one with pulled pork and melt cheese for a quick, hearty lunch.
Frequently Asked Questions (FAQ)
What exactly are farls?
Farls come from the Irish word for “quarter.” Traditionally people cut potato dough into quarters or sixths and pan-fried them. They resemble flat, thick pancakes made mainly from mashed potatoes and flour.
Can I use waxy potatoes instead of starchy?
You can, but starchy potatoes yield a fluffier interior. Waxy potatoes make a denser farl and may need less flour. IMO, choose starchy for classic texture.
Do I have to use butter?
Butter gives flavor and helps brown the edges. You can use oil, but you’ll lose some of that buttery charm. I would not skip the butter unless you must.
How do I stop the farls from falling apart?
Keep the dough slightly moist but not wet, and don’t overwork it. Also, ensure the pan is hot enough so the outside sets quickly and holds the shape.
Can I make the dough ahead?
Yes. Keep the shaped, un-fried farls in the fridge for up to a day. Let them sit at room temperature 10–15 minutes before frying for even cooking.
Conclusion
This Authentic Irish Potato Farls Recipe gives you crispy, golden exteriors and fluffy interiors with minimal fuss and maximum comfort. I promise you’ll reach for these farls on lazy weekends, rainy mornings, or anytime you want a bit of cozy nostalgia. Try the basic version once, then remix with herbs, cheese, or bacon—your kitchen, your rules.
If you want a slightly different technique or more visuals, check the detailed take at Authentic Irish Potato Farls Recipe – Bigger Bolder Baking for extra inspiration.
Leave a comment below about how you served yours and drop a rating if this recipe helped you—honestly, I live for your feedback (and I’ll probably steal your topping idea). Happy frying, and may your farls be perfectly golden. 🙂
Potato Farls
Ingredients
Method
- Peel and chop the potatoes and then weigh them for the recipe.
- Steam or boil the cubed potatoes until tender, roughly 20–25 minutes.
- Drain the potatoes and place them in a sieve over a bowl to dry for 5 minutes.
- While still hot, pass the potatoes through a sieve to yield light, fluffy potatoes.
- Into the potatoes, add the flour, salt, pepper, and melted butter. Stir until it forms a ball.
- Turn the dough onto a lightly floured surface and flatten it into an 8 inch round disc.
- Cut the disc into 6 pieces or quarters depending on preference.
- Melt a knob of butter in a large frying pan over medium heat.
- Carefully add the potato farls and cook for about 5 minutes until golden brown.
- Flip and cook another 4–5 minutes until crispy outside and fluffy inside.
- Serve immediately while hot as part of a traditional Irish breakfast or on their own.
