Authentic Homemade Potato Farls Recipe

Welcome to the world of traditional Irish comfort food! Potato Farls, also known as potato cakes or tattie scones in other regions, are a beloved staple across Ireland and Scotland.

A deep dive into their heritage reveals that potato farls have a rich history, evolving from a dish born out of necessity into a cherished symbol of comfort and tradition in Irish and Scottish cuisine. Learn more about the cultural significance of potato farls.

These simple, delicious griddle breads are a wonderful part of breakfast and beyond. Get ready to easily whip up this versatile dish right in your own kitchen. You’ll love making these homemade potato farls!

Why You’ll Love This Recipe

Making potato farls from scratch is incredibly rewarding and surprisingly easy. Here’s why this recipe will quickly become a family favorite:

• Quick to Prepare and Cook: You can have these on your plate in under 30 minutes, perfect for busy mornings.
• Simple, Minimal Ingredients: You likely already have everything you need in your pantry.
• Perfect for Using Leftover Mashed Potatoes: This recipe is a fantastic way to transform yesterday’s mash into something new.
• Deliciously Crispy Outside, Fluffy Inside: Enjoy that satisfying contrast of textures in every bite.
• Versatile for Any Meal: Serve them savory or sweet; they fit right into any meal of the day.

Ingredients

Gather these simple ingredients to create your own batch of delightful potato farls:

• Potatoes: 4 cups (650g/1lb 7oz) 3 medium floury potatoes (Russet, Maris Piper, Roosters). These starches are key for a fluffy texture.
• All-purpose flour: ¾ cup (4oz/115g) all-purpose flour. This binds the dough together.
• Sea salt: 1 ½ teaspoons fine sea salt. Essential for flavor balance.
• Black pepper: ½ teaspoon freshly ground black pepper. Adds a subtle kick.
• Butter: 2 tablespoons (1oz/28g) butter (plus more for cooking). For richness in the dough and a golden crisp when frying.

Notes & Substitutions

Choosing the right potatoes is crucial for the best potato farls. Floury varieties like Russet, Maris Piper, or Roosters contain less water and more starch, resulting in a lighter, fluffier texture. Waxy potatoes can make the farls dense.

For example, Idaho Russet potatoes are known for their high starch content, averaging around 21% solids, making them a top choice for dishes requiring a fluffy texture. Discover more about starch content in different potato varieties.

If you need a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. For frying, while butter adds a rich flavor, you can use a neutral oil like vegetable or canola oil for a dairy-free alternative. Feel free to adjust the salt and pepper to your personal taste, or even add a pinch of garlic powder for extra flavor.

Equipment

You won’t need many specialized tools to make this easy potato farls recipe. Here’s a list of the essential kitchen items:

• Medium saucepan/steamer: To perfectly cook your potatoes until tender.
• Vegetable peeler: For quick and efficient potato preparation.
• Chopping knife and board: To safely cut your potatoes into uniform pieces.
• Potato ricer/sieve/masher: Essential for achieving a smooth, lump-free mash.
• Large frying pan/skillet: For cooking your farls to a beautiful golden brown.

Instructions

Follow these easy steps to make perfect potato farls every time. Enjoy the process of creating this traditional Irish treat!

1. Prepare Potatoes: Peel and chop your potatoes into even-sized cubes. Then, weigh them accurately for the recipe; this ensures consistent results.
2. Cook Potatoes: Steam or boil the cubed potatoes in a medium pot until they are very tender, which typically takes about 20-25 minutes. Ensure they are soft enough to easily mash.
3. Dry Potatoes: Carefully remove the cooked potatoes from the pot. Place them in a sieve set over a bowl. Let them dry off slightly for about 5 minutes; this helps remove excess moisture and creates lighter farls.
4. Mash Thoroughly: While the potatoes are still hot, pass them through the sieve. This yields incredibly light and fluffy potatoes. If you do not have a sieve, you can use a potato ricer or a regular masher to achieve a smooth consistency. Avoid any lumps for the best texture.
5. Combine Ingredients: Into the warm, mashed potatoes, add the all-purpose flour, sea salt, black pepper, and melted butter. Use a spoon or your hands to gently stir and bring the dough together until it forms a soft, cohesive ball. Be careful not to overwork the dough.
6. Shape Dough: Lightly flour a clean surface. Turn the potato dough onto it and gently flatten it into an 8-inch round disc, about ½ inch thick. Try to make the disc uniform in thickness so the farls cook evenly.
7. Cut Farls: Using a large sharp knife, cut the round disc into 6 equal wedge-shaped pieces, resembling triangles. These are the traditional farl shapes.
8. Cook Farls: Melt a generous knob of butter in a large frying pan or skillet over medium heat until it is bubbling gently. Carefully place the shaped potato farls into the hot pan, ensuring not to overcrowd it.
9. Brown Both Sides: Cook the farls over medium heat for about 5 minutes on the first side, or until they develop a beautiful golden brown and crispy crust. Flip them over gently with a spatula and cook for another 4-5 minutes on the second side. They should be crispy on the outside and perfectly fluffy in the middle.
10. Serve Immediately: Once cooked to perfection, transfer the hot potato farls to a plate. Serve them straight away to enjoy their warmth and crispy texture.

Pro Tips & Troubleshooting

Achieving perfect potato farls is simple with a few key tricks. Always start with hot, dry potatoes for the best texture; excess moisture makes them sticky. When mixing, avoid overworking the dough, as this can develop the gluten in the flour too much, leading to tough farls instead of light and fluffy ones. To get that ideal golden crisp, use medium heat and a good amount of butter in your pan.

Adjust the heat as needed to prevent burning while ensuring thorough cooking. If using leftover mashed potatoes, ensure they aren’t overly wet from added milk or butter; if they are, you may need a tiny bit more flour. Should your dough feel too sticky, add a very small amount of extra flour, a teaspoon at a time, until it is manageable.

Serving, Storage & Variations

Serve your homemade potato farls piping hot for the best experience. They are a classic addition to a full Irish breakfast, alongside fried eggs, crispy bacon, sausages, grilled tomatoes, and black pudding. Beyond breakfast, enjoy them with smoked salmon and a dollop of cream cheese, or simply with a generous spreading of butter. They also make a fantastic side dish for stews or roasted meats.

Storage: Allow cooked potato farls to cool completely before storing them. Place them in an airtight container and refrigerate for up to 3 days.

Freezing: For longer storage, freeze uncooked farls. Place the cut farls on a baking tray lined with parchment paper, freeze until solid, then transfer them to a freezer-safe bag or container for up to 3 months.

Reheating: Reheat refrigerated farls in a lightly buttered pan over medium heat until warmed through and re-crisped. Cook frozen farls directly from the freezer, adding a few extra minutes to the cooking time.

Variations: Experiment by adding chopped fresh chives or parsley, a pinch of onion powder, or a handful of grated cheddar cheese directly into the potato dough for an extra flavor boost.

Nutrition

These delicious potato farls offer a comforting and satisfying meal. While exact nutritional values can vary based on potato size and cooking fats used, here’s an estimate per serving (based on 6 farls per recipe):

Please note these values are approximate. You can customize the nutrition profile by adjusting the amount of butter used in the dough and for frying. For precise nutritional information based on your exact ingredients, consider using an online nutrition calculator.

FAQ

Conclusion

You now have everything you need to create a truly authentic batch of homemade potato farls. This simple yet delicious recipe brings a taste of Irish tradition right to your kitchen. These comforting potato farls are incredibly versatile, perfect for breakfast, brunch, or as a delightful side.

Give this recipe a try and share the warmth and deliciousness of these classic potato cakes with your loved ones!

Authentic Homemade Potato Farls Recipe

These authentic homemade potato farls are a delicious and easy-to-make addition to any breakfast or brunch. Made from mashed potatoes, flour, and butter, they are crispy on the outside and fluffy within.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings 6 Farls

Calories 200 kcal

Equipment

• Medium pot
• Sieve (or ricer or masher)
• Large knife
• Large frying pan or skillet

Ingredients

  

Main Ingredients

• 4 cups potatoes (Russet, Maris Piper, Roosters)
• ¾ cup all-purpose flour
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• 2 tablespoons butter plus more for cooking

Instructions

 

Instructions

• Peel and chop your potatoes, then weigh them for accurate measurement.
• Steam or boil the cubed potatoes in a medium pot until tender, which typically takes 20-25 minutes.
• Remove the potatoes from the pot and place them in a sieve over a bowl to dry slightly for 5 minutes.
• While still hot, pass the potatoes through a sieve, ricer, or masher to yield a light, fluffy texture.
• Add the flour, salt, pepper, and melted butter into the potatoes, then stir until a dough ball forms.
• Turn the dough onto a lightly floured surface, flatten it into an 8-inch round disc, and cut it into 6 pieces with a large knife.
• Melt a knob of butter in a large frying pan over medium heat; carefully add the farls and cook for about 5 minutes per side until golden brown and crispy.
• Serve the hot potato farls immediately, either as part of a traditional Irish breakfast or simply on their own.

Notes

These potato farls are best served immediately while hot. They are a staple of a traditional Irish breakfast but can also be enjoyed on their own as a comforting side.