Irish Potato Bread Farls (Printable Version)
Golden Irish potato bread farls, crisp on the outside and soft within, paired with salted butter.
# Ingredient List:
→ Potatoes
01 - 1 lb floury potatoes, peeled and diced
→ Dough
02 - 3 ½ tablespoons salted butter, plus more for serving
03 - 1 cup all-purpose flour, plus extra for dusting
04 - ½ teaspoon fine sea salt
05 - ¼ teaspoon freshly ground black pepper
→ To Serve
06 - Additional salted butter, at room temperature
# Step-by-Step Instructions:
01 - Place diced potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat, add pinch of salt, and cook 12–15 minutes until fork-tender.
02 - Drain potatoes thoroughly and return to hot pot for 1–2 minutes to evaporate excess moisture.
03 - Mash potatoes until completely smooth and free of lumps.
04 - While potatoes remain warm, add butter and mash until melted and fully blended.
05 - Stir in flour, salt, and pepper. Mix with wooden spoon, then knead briefly by hand until soft but not sticky. Add extra flour if necessary.
06 - Turn dough onto lightly floured surface. Pat or roll to ½-inch thickness. Cut round into quarters for four triangular farls, or halve quarters for smaller pieces.
07 - Heat nonstick skillet or griddle over medium heat. Cook farls in batches 4–5 minutes per side until golden brown and crisp.
08 - Serve warm, generously spread with salted butter.
# Tips from hearthlykitchen:
01 -
- These farls come together in under an hour with ingredients you probably already have
- The contrast between the crisp exterior and pillowy inside is absolutely addictive
02 -
- Don't rush the drying step, excess water is the enemy of crispy farls
- The dough should feel soft and barely sticky, if it's clinging to your hands add a sprinkle more flour
03 -
- Use a cast iron skillet if you have one, it creates the most even golden crust
- Let the farls rest on a wire rack for a minute before serving so they stay crisp