Irish Potato Bread Farls

My grandmother never measured anything when making potato bread, but somehow every farl came out perfect. She would simply dip her hand into the flour canister and know by touch if the dough was right. Watching her cook was like watching someone perform magic they had known since childhood.

I discovered this recipe during a rainy weekend in Dublin when my hostess made them for breakfast. She laughed when I asked for the recipe, saying every Irish household has their own version. Now I keep a bag of extra potatoes in the pantry just for this purpose.

Ingredients

• Floury potatoes: Maris Piper or Russet varieties work best because they absorb less moisture and create a fluffier texture
• Unsalted butter: You will need some mixed into the dough and extra for frying because butter creates that golden crust you cannot get from oil alone
• Plain flour: All purpose flour provides just enough structure without making the bread too dense or heavy
• Fine sea salt: Use a fine grind so it dissolves evenly into the warm potatoes without creating salty pockets

Instructions

Prepare the potatoes:

Boil the peeled chunks until they fall apart when pierced, then drain thoroughly and mash while still hot. Any excess water will make the dough too sticky to handle.

Mix the dough:

Work the butter and salt into the warm potatoes until completely absorbed, then gently fold in the sifted flour just until combined. The dough should feel soft and slightly tacky like playdough.

Shape the farls:

Pat the dough into a disc about half an inch thick on a floured surface, then cut it into four wedges. Traditionally these are called farls from the Irish word for fourths.

Cook to golden perfection:

Fry each farl in a buttered skillet over medium low heat for three to four minutes per side. You want them to develop a deep golden brown crust that sounds hollow when tapped.

Save to Pinterest

These farls have become my go to when friends stay over because they feel so special yet come together in minutes. Something about tearing into warm potato bread makes conversation flow easier and coffee taste better.

Getting the Right Texture

The secret is using potatoes that are still warm when you mix in the flour. Cold mashed potatoes make the dough stiff and resistant while warm ones create that tender crumb that melts in your mouth.

Serving Suggestions

While butter alone is delicious, these farls shine when paired with savory toppings. The mild potato flavor provides a perfect canvas for stronger flavors without competing against them.

Make Ahead Tips

You can mix the dough the night before and store it wrapped in the refrigerator. The flour continues hydrating overnight which actually improves the texture.

• Let chilled dough sit at room temperature for twenty minutes before cooking
• Cooked farls freeze beautifully stacked with parchment paper between layers
• Reheat in a toaster rather than the microwave to maintain that crispy exterior

Save to Pinterest

There is something deeply satisfying about turning humble ingredients into something so comforting. I hope these farls find their way into your kitchen and your heart.

Recipe FAQs

→ What type of potatoes work best?

Floury potatoes like Maris Piper or Russet are ideal for achieving a soft, fluffy texture.

→ How can I make the farls crispier?

Use medium-low heat and cook each side until golden brown, adding a bit of butter to the pan for extra crispness.

→ Can additional flavors be incorporated?

Yes, finely chopped scallions or herbs can be mixed into the dough for enhanced flavor.

→ What is the best way to reheat leftovers?

Reheat farls in a toaster or dry pan to restore their crispiness without sogginess.

→ Are these suitable for a vegetarian diet?

Yes, this bread is vegetarian-friendly, containing only potatoes, butter, flour, and salt.