Irish Potato Bread Farls

The first time I had Irish potato farls was in a tiny bed and breakfast in County Cork, where the owner slipped me an extra one fresh from the pan, still warm and wrapped in a tea towel. I ate it standing right there in her kitchen doorway. The way it crisped on the outside while staying impossibly soft inside changed everything I thought I knew about bread. Now my own kitchen always smells like butter and potatoes whenever I need a little comfort.

Last winter during a snowed-in weekend, I made three batches back to back because my roommate kept walking through the kitchen and stealing them hot from the skillet. We ate them with everything from fried eggs to just melted butter and sea salt. That cozy weekend turned these farls into our go-to comfort food whenever life feels overwhelming.

Ingredients

• Floury potatoes: I use Maris Piper or Russet because they absorb moisture beautifully and create the fluffiest interior. Waxy potatoes will make dense farls that do not crisp properly.
• Unsalted butter: Softened butter distributes evenly through the dough, adding richness without making it greasy. Let it sit out while the potatoes boil.
• Plain flour: Just enough to bind the potatoes together without overwhelming their delicate flavor. Do not be tempted to add more or the farls become tough.
• Baking powder: Completely optional but I add it for a lighter texture that feels more like bread and less like a potato pancake.
• White pepper: Black pepper would show as little specks in the pale dough. White pepper gives subtle warmth that does not distract from the clean appearance.

Instructions

Boil and dry the potatoes:

Cook the peeled quartered potatoes in salted water until they surrender completely to a fork. Drain them well and return them to the hot pot for a minute or two so any remaining moisture evaporates. This step is worth the extra time because wet potatoes create gummy farls.

Mash until silky smooth:

Work the potatoes while they are still hot so they mash easily. No lumps allowed here. Let the mash cool slightly so it does not melt the butter when you add it.

Bring the dough together:

Add the softened butter, flour, baking powder, and white pepper to the potatoes. Mix gently with your hands until the dough just comes together. Overworking develops gluten and makes tough farls.

Shape and cut:

Turn the dough onto a floured surface and pat it into a round about half an inch thick. Use a knife to cut it into four equal wedges called farls. Handle them gently so they stay tender.

Cook to golden perfection:

Heat a skillet over medium heat with butter or oil. Cook the farls for about four minutes per side until golden and slightly crisp. Listen for that gentle sizzle that promises a good crunch on the outside.

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My father who rarely cooks anything made these for Mother's Day last year and called me three times during the process because he could not believe something so simple could taste so good. Seeing how proud he was serving something homemade that actually worked out made me realize why recipes like this matter. Food connects us across generations and skill levels.

Making Them Ahead

Cook the farls completely and let them cool on a wire rack. Wrap them well and refrigerate for up to three days. To reheat pop them in the toaster or back in a buttered skillet for a couple minutes. They actually develop better flavor after resting overnight.

Flavor Variations

Chopped fresh scallions add bright bites that contrast beautifully with the buttery potatoes. A handful of grated sharp cheddar folded into the dough makes them incredibly satisfying. Fresh herbs like chives or thyme work wonderfully too but keep them finely chopped so they distribute evenly.

Serving Suggestions

These farls shine alongside a full Irish breakfast with eggs bacon and sausage. Spread them with salted butter and top with smoked salmon for a quick elegant lunch. Toast them and serve with your favorite jam for an unexpected treat.

• Try them topped with poached eggs and hollandaise for brunch
• Cut leftover farls into cubes and fry them as croutons for potato soup
• They freeze beautifully for up to a month if well wrapped

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There is something deeply satisfying about turning humble potatoes into bread that feels special yet unpretentious. These farls have become my answer to almost any meal or mood.

Recipe Questions & Answers

→ What type of potatoes works best for farls?

Floury potatoes like Maris Piper or Russet give a soft texture, ideal for smooth mashing and tender bread.

→ Can farls be made vegan?

Yes, substituting butter with plant-based alternatives keeps the farls tender and suitable for vegan diets.

→ How should farls be cooked for best results?

Pan-fry on medium heat using butter or neutral oil until each side is golden brown and slightly crispy.

→ Are there any tips for shaping farls?

Gently knead dough until combined and shape into a flat round about 1–1.5 cm thick, then cut into quarters for even cooking.

→ How can I add extra flavor to farls?

Incorporate chopped scallions or fresh herbs into the dough before shaping for added aroma and taste.