Irish Potato Farls

Irish Potato Farls are a yummy treat that is a quick and easy way to get a taste of Ireland at home

If you love potatoes, then you definitely need to visit Ireland. That is one country that simply adores potatoes. And the Irish surely know how to make potato dishes that are simple and use just those ingredients that don’t overpower the flavour of the potato. 

I had Irish Potato Farls the first time when I was on a road trip across Ireland. It was served for breakfast at a lovely little B&B near the Cliffs of Moher. The best part? They served it warm with a generous pat of butter. 

If the Irish love anything more than potatoes, it is butter. The combination of potatoes and butter is definitely what ambrosia must taste like. 

Try this out and I am sure you’ll agree!

(This recipe is part of our series on how our love of potatoes transcends cultural boundaries. Check out the series here.)

Irish Potato Farls 
Makes four pieces (Each slice of the circle is called a farl)

Ingredients:
200 gms potatoes, boiled, peeled and mashed (and still warm)
4 tbsp flour + extra for dusting
Salt to taste

Method:
Boil the potatoes, peel them and while they are still warm, mash them (or rice them, if you have a ricer).

Add salt. 

Add flour to the potatoes, one tbsp at a time and knead into a dough. Depending on your flour and potatoes, you may need only 3 tbsp of flour. 

Dust your surface with flour and roll the dough on it. Then using your fingers, flatten the dough into a circle that’s about 1/2 an inch thick. You can use a rolling pin but don’t roll it too thin. 

Take a knife and cut the circle into four triangles.

Heat a pan or a tava and place the four pieces in it, one by one. After 3-4 minutes, when the pieces are slightly firm, flip them so the other side cooks as well. They should be a nice golden brown in the end. Once both sides are done, transfer to a serving plate. 

Serve warm with butter.

“I bought a big bag of potatoes and its growing eyes like crazy. Other foods rot. Potatoes want to see.”

– Bill Callahan, Letters to Emma Bowlcut

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