Ingredients
Equipment
Method
Prep and Weigh Potatoes
- Begin by peeling and chopping your potatoes. Cut them into uniform cubes for even cooking. It is important to weigh them after they are peeled and chopped for the most accurate measurement.
Cook Potatoes
- Place the cubed potatoes in a medium pot. Steam or boil them until they are tender, which usually takes about 20-25 minutes. They are ready when easily pierced with a fork.
Dry and Mash Thoroughly
- Once cooked, remove the potatoes from the pot. Place them in a sieve over a bowl and allow them to dry off slightly for about 5 minutes. While the potatoes are still hot, pass them through the sieve to yield light, fluffy potatoes (a potato ricer is an excellent alternative, or use a potato masher gently).
Mix the Dough (The Twist!)
- Into the hot, mashed potatoes, add the all-purpose flour, sea salt, black pepper, the melted butter, and the baking powder. Stir the dough together gently until it just forms a cohesive ball, avoiding overmixing.
Shape the Farls
- Turn the potato dough onto a lightly floured surface. Gently flatten it into an 8-inch round disc. Using a large knife, cut the disc into 6 traditional triangular pieces.
Fry for Golden Crispiness (The Twist!)
- Heat the clarified butter (ghee) and high-smoke-point oil blend in a large frying pan or skillet over medium heat until shimmering. Carefully add the potato farls to the pan. Cook them for about 5 minutes, or until golden brown and crispy. Flip them over and cook for another 4-5 minutes on the other side.
Serve Immediately
- Serve your Crispy Irish Potato Farls immediately while they are hot. They are a perfect part of a traditional Irish breakfast or delicious on their own. A small pat of butter or a dollop of sour cream makes a wonderful addition.
Nutrition
Notes
Pro Tips: For the lightest, fluffiest farls, always pass cooked potatoes through a sieve or potato ricer while hot. Ensure accurate potato weighing by peeling and chopping before measuring. Gently mix the dough minimally once flour is added to avoid dense farls. For superior browning and crispiness, use a blend of clarified butter (ghee) and a high-smoke-point oil for frying. Storage & Reheating: Store cooked farls in an airtight container in the refrigerator for up to 3-4 days. Uncooked farls can be frozen for 2-3 months by layering them with parchment paper; cook directly from frozen. Reheat cooked farls on a frying pan, in the oven at 350°F (175°C) for 10-15 minutes, or use an air fryer to restore crispiness. Nutrition information is estimated based on common ingredients and serving sizes and may vary.