Irish Potato Bread Farls (Printable)

Crispy golden potato farls with soft centers, perfect with creamy salted butter.

# What You'll Need:

→ 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 - Extra salted butter, at room temperature

# How To Make It:

01 - Place diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, add a pinch of salt, and cook for 12-15 minutes until fork-tender.
02 - Drain potatoes well and return to the hot pot for 1-2 minutes to steam dry, removing excess moisture.
03 - Mash potatoes thoroughly until smooth and lump-free.
04 - While potatoes are still warm, add 3 ½ tablespoons butter and mash until melted and fully incorporated.
05 - Stir in flour, salt, and black pepper. Mix with a wooden spoon, then knead briefly by hand in the bowl until a soft but not sticky dough forms. Add additional flour if needed.
06 - Turn dough onto a lightly floured surface. Pat or roll out to a round about ½ inch thick. Cut the round into quarters to make four triangular farls. For smaller farls, cut each quarter in half.
07 - Heat a large nonstick skillet or griddle over medium heat. Cook farls in batches for 4-5 minutes per side until golden brown and crisp, turning once.
08 - Serve warm, generously spread with salted butter.

# Tips from dashanddishes:

01 -
  • The contrast between crispy exterior and pillowy interior makes every bite magical
  • Four ingredients create something greater than their sum, proving simple food is often the best food
02 -
  • Getting the potatoes dry enough is crucial, any excess water will make the dough heavy and soggy
  • The dough should feel soft and slightly tacky but not sticky, add flour a tablespoon at a time if needed
03 -
  • Use a fork to test doneness while boiling potatoes, they should slide off easily when perfectly cooked
  • Let the farls cool on a wire rack so they stay crisp on all sides

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