Potato Farls Irish
Soft, golden, and irresistibly satisfying, traditional Irish Potato Farls are a simple yet comforting dish that embodies the heart of Irish cooking. Made using just a handful of pantry staples—starchy potatoes, butter, flour, and salt—these rustic wonders are pan-fried to perfection, delivering a delicate crisp exterior with a tender interior. Perfect as a side dish or as an integral part of a classic Irish breakfast, these potato cakes come together in just 40 minutes, making them an ideal choice for both weekday meals and holiday gatherings. Whether enjoyed with eggs and bacon or on their own with a pat of melted butter, these authentic potato farls celebrate the timeless charm of Irish cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Potatoes (starchy, such as russet or Maris Piper)
- 125 grams All-purpose flour
- 30 grams Unsalted butter
- 1 teaspoon Salt
- 1 tablespoon Butter or oil (for cooking)
Instructions
Peel the potatoes and cut them into evenly sized chunks.
Place the potatoes in a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes well and return them to the pot. Allow them to steam for 1-2 minutes to remove excess moisture.
Mash the potatoes until smooth, then mix in the unsalted butter and salt.
Gradually add the flour to the mashed potatoes, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
Divide the dough into two portions. Shape each portion into a round, about 1 cm thick, then cut the round into quarters to form farls.
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
Cook the farls in batches for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Serve the potato farls warm as a side dish or enjoy them as part of a hearty Irish breakfast.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 3.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
