Irish Potato Farls Classic (Print Version)
# Ingredients:
→ Dough
01 -
650g medium potatoes (Russet, Maris Piper, or Rooster), peeled and chopped
02 -
115g all-purpose flour
03 -
1 ½ teaspoons sea salt
04 -
½ teaspoon black pepper
05 -
28g butter, melted
→ For Cooking
06 -
Additional butter, for pan-frying
# Instructions:
01 -
Peel and chop potatoes, then weigh to ensure accurate measurement.
02 -
Steam or boil chopped potatoes in a medium pot until fork-tender, about 20–25 minutes.
03 -
Transfer potatoes to a sieve set over a bowl and allow excess moisture to drain for 5 minutes.
04 -
While hot, pass potatoes through the sieve for a light, fluffy texture; alternatively, use a ricer or masher.
05 -
Add flour, salt, black pepper, and melted butter to the potatoes. Stir until a cohesive dough forms.
06 -
Turn the dough onto a lightly floured surface. Flatten into a disc approximately 20 cm in diameter, then divide into 6 equal wedges.
07 -
Melt butter in a large frying pan over medium heat. Arrange the farls in the pan and cook for 5 minutes, or until golden brown. Flip and cook an additional 4–5 minutes until both sides are crisp and interior remains fluffy.
08 -
Serve potato farls immediately while hot as a component of a traditional Irish breakfast or as a standalone dish.
# Notes:
01 -
Passing the potatoes through a sieve or ricer ensures a delicate, fluffy texture in the finished farls.