Ingredients
Equipment
Method
Prepare the Potatoes
- Peel and chop your potatoes. Weigh them after chopping to ensure accuracy. Use floury potatoes like Roosters, Maris Pipers, or Russet varieties for the best fluffy result.
Cook the Potatoes
- Steam or boil the cubed potatoes in a medium pot until fork-tender, roughly 20-25 minutes. They should be very soft, almost falling apart.
Dry the Potatoes
- Once tender, remove the potatoes from the pot and place them in a sieve over a bowl. Let them dry off slightly for about 5 minutes to prevent a gluey texture.
Mash the Potatoes
- While the potatoes are still hot, pass them through a sieve for incredibly light, fluffy potatoes and to avoid a gluey texture. A potato ricer or sturdy potato masher can also be used.
Mix the Dough
- Into the hot, mashed potatoes, add the all-purpose flour, sea salt, black pepper, and melted butter. Gently fold in the finely grated, squeezed yellow onion and the pinch of baking powder, ensuring they are well distributed. Stir until the dough just forms a soft ball, avoiding overmixing.
Shape the Farls
- Turn the dough out onto a lightly floured surface. Gently flatten it into an 8-inch round disc. Using a large knife, cut the disc into 6 triangular pieces, the traditional farl shape.
Fry the Farls
- Heat a large frying pan or skillet over medium heat. Add a generous 50/50 mix of unsalted butter and neutral oil (like canola or vegetable oil) to the pan until bubbling gently. Carefully add the potato farls to the hot pan.
- Cook over medium heat for about 5 minutes or until golden brown and crispy. Flip them over and cook for another 4-5 minutes on the other side until equally golden and crispy.
Serve Immediately
- Serve your Irish Potato Farls immediately while hot. They are perfect as part of a traditional Irish breakfast or enjoyed on their own as a comforting snack.
Nutrition
Notes
These Crispy Irish Potato Farls are versatile, serving as a hearty breakfast staple or a comforting side. Store cooked farls in an airtight container for 2-3 days in the fridge, reheating in a pan, toaster oven, or air fryer for best crispness. Uncooked farls can be frozen for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.