Authentic Irish Potato Farls

There’s something uniquely comforting about waking up to the smell of something sizzling gently on the stove—especially when it’s something your mom used to make. My first memory of Irish Potato Farls takes me back to a rainy morning in Belfast, the kitchen window fogged up while my grandmother flipped these golden, crispy triangles in her cast iron skillet. She made them from leftover mash and a little bit of butter, but to us kids, they were as good as gold. Now, with a few tweaks and tips, this traditional favorite is making a well-deserved comeback—perfect for beginners seeking quick and healthy meals with a touch of heritage.

Irish Potato Farls are not only simple to make but are also incredibly versatile, budget-friendly, and ideal for learning basic cooking skills. They come together with just a handful of everyday ingredients, require minimal tools, and are ready in under 30 minutes. Whether you’re building a full Irish breakfast or just want a warm, filling snack, this easy sheet pan dinner alternative doubles as a fantastic entry point into home cooking.

Why This Recipe is Special

Potato Farls, also called potato cakes or fadge, have humble roots in Irish households. Traditionally made to repurpose leftover mashed potatoes, they’ve evolved into a staple comfort food across Ireland. The charm of this dish lies in its minimalism. There are no fancy ingredients or hard-to-master techniques—just honest, satisfying food that tastes far more indulgent than it is. These farls are a delightful example of how a few quality ingredients can create something truly memorable, even if you’ve never cooked before.

Ingredients and Preparation

Potatoes: The star of the show. Use fluffy, starchy potatoes like Russets, Maris Piper, or Roosters. These provide the best texture—soft on the inside, slightly crisp on the outside. Avoid waxy potatoes, which will result in gummy farls.

All-Purpose Flour: Acts as a binder and lightens the dough. For gluten-free options, a 1:1 gluten-free flour blend works well.

Butter: Infuses richness and helps create that beautiful golden crust during pan-frying. Unsalted is best so you can control the seasoning, but you can also use vegan butter or olive oil for a dairy-free twist.

Salt and Pepper: These bring out the natural flavor of the potatoes. Sea salt and freshly cracked pepper make a big difference, but you can also add a pinch of garlic or onion powder for extra depth.

Optional Add-ins: For variety, mix in some chopped spring onions, grated cheddar, or herbs like parsley or thyme. Leftover mashed potatoes can be used, but only if they weren’t made with too much butter or milk—otherwise the dough may be too soft.

Step-by-Step Instructions

Step 1 Start by peeling and chopping your potatoes into even cubes. Place them in a pot of cold water and bring to a gentle boil. Cook until fork-tender, about 20–25 minutes. Steaming works great too and keeps more nutrients intact.

Step 2 Once cooked, drain the potatoes and let them sit in a sieve or colander for 5 minutes to release excess moisture. While still warm (not hot), mash them using a sieve, potato ricer, or masher until smooth and fluffy.

Step 3 Add in the flour, melted butter, salt, and pepper. Mix gently to form a dough ball. Avoid overmixing—it can make the farls tough. The dough should be soft but not sticky. If it’s too wet, add a bit more flour.

Step 4 Lightly flour a clean surface and flatten the dough into a disc about 8 inches wide and ½ inch thick. Cut into 4 to 6 triangular pieces using a knife or dough cutter.

Step 5 Heat a generous knob of butter in a skillet over medium heat. When the butter is bubbling, add the farls. Cook for about 5 minutes on each side, or until golden brown and crisp. Don’t rush this—color equals flavor.

Step 6 Serve hot. They’re best fresh out of the pan, but they also store and reheat beautifully.

Beginner Tips and Notes

• If your farls are sticking to the pan, make sure the pan is hot enough and use a bit more butter or oil.
• If the dough feels too wet, chill it briefly or add extra flour, one spoon at a time.
• No potato ricer? A standard masher works just fine—just aim for a lump-free texture.
• Make-ahead tip: Uncooked farls can be frozen. Lay them out on a tray, freeze until solid, and store in a freezer bag. Cook from frozen, adding a couple of minutes per side.

Serving Suggestions

For a full traditional experience, serve your potato farls with fried eggs, grilled tomatoes, bacon, and baked beans. Want something lighter? Pair them with a green salad or top with a poached egg and a drizzle of hot sauce.

They’re also excellent with smoked salmon and crème fraîche for brunch, or with a simple yogurt dip as a snack. Leftovers keep well in the fridge for up to 3 days—reheat in a pan to restore crispiness.

Conclusion

If you’re new to cooking, this lemon herb chicken recipe—wait, scratch that—this authentic Irish potato farls recipe is a must-try. It’s easy, comforting, and endlessly adaptable. Whether you’re whipping up a quick and healthy meal or trying your hand at traditional Irish cuisine, these farls deliver every time. Give them a try, and let me know how yours turn out in the comments below—I’d love to hear your twist on this simple classic!

FAQ About “Authentic Irish Potato Farls”

More Relevant Recipes

• Irish Bacon, Cabbage, and Potato Soup
• Authentic Jamaican Curry Chicken
• Baileys Martini: A Dreamy Delight for Beginner Mixologists

Print