Potato Farls
Soft, golden potato bread farls with a tender crumb and lightly crisped edges. A beloved Irish classic, these simple skillet-cooked cakes make a hearty breakfast side alongside sausages, bacon, and eggs—best slathered with butter fresh off the pan.
For 4 servings
- boil · ~12 min
Boil the potatoes until tender.
Place peeled and quartered potatoes in a pot of cold salted water. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 12 minutes. Drain well and return to the pot.
TIPLet the steam escape for a minute after draining so the potatoes are as dry as possible. - prep · ~5 min
Mash the potatoes and mix the dough.
1.Mash the hot potatoes until smooth with no lumps.2.Add the flour, butter, salt, and black pepper.3.Mix with a wooden spoon until the dough just comes together.TIPDon't overwork the dough once the flour is in or the farls will be tough. - prep · ~2 min
Shape the farls.
1.Turn the dough out onto a floured surface.2.Pat or roll into a round roughly 9 inches across and 0.5 inch thick.3.Cut the round into quarters to make four triangular farls. - fry · ~10 min
Cook the farls in butter.
1.Melt 1 tbsp butter in a skillet over medium-low heat.2.Carefully transfer the farls to the pan.3.Cook 4 to 5 minutes per side until puffed, golden, and spotty-brown.TIPCook over medium-low so the dough has time to cook through without burning. - serve
Serve warm with extra butter.
Slide the farls onto a plate and serve immediately while hot, with an extra pat of butter melting on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use dry, floury potatoes like Russets or Yukon Golds for the lightest, fluffiest farls.
- 2Let the boiled potatoes steam-dry for a minute in the pot before mashing; excess moisture makes the dough sticky.
- 3Work the dough only until it comes together; over-kneading develops gluten and makes the farls tough.
- 4Roll or pat the dough to an even ½-inch thickness so the farls cook uniformly in the skillet.
- 5Cook over medium-low heat to ensure the inside steams through before the outside burns.
- 6The farls are done when they’re puffed, golden-brown, and have a few darker speckles on each side.
- 7Cool leftover farls completely, then store in an airtight bag in the fridge for up to 3 days; reheat in a dry skillet.
Adapt it for your goals.
Herbed
Fold in 2 tablespoons of finely chopped chives or scallions before shaping for a fresh, oniony lift that brightens the rich butter flavor.
cheesyCheesy
Add 1/4 cup of grated sharp cheddar or Irish Dubliner cheese to the warm dough for a gooey, savory twist that melts inside the farls.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend; the potato base keeps the farls tender while allowing those with gluten sensitivities to enjoy them.
veganVegan
Replace the butter in the dough and for frying with vegan butter or oil; the potato and flour structure needs no eggs or dairy to hold together.
Why this is on our healthy list.
Good Source of Potassium
Potatoes provide potassium, an essential mineral that helps maintain healthy blood pressure and muscle function.
Naturally Low in Sugar
With only a pinch of pepper and no added sugar, potato farls are a savory option that won't spike blood glucose.
Contains Resistant Starch
When potatoes are cooked and then allowed to cool (as in making farls in advance), they form resistant starch, which supports gut health.
Frequently asked questions
This usually happens if the potatoes still hold too much water or if the dough was overworked. Be sure to steam-dry the potatoes well and mix only until combined.
