This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 45 mins

Irish Potato Farls

Read Reviews (31)

"The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too. Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up." — Ita

Ingredients Edit and Save

Watch video tips and tricks

German Potato Pancakes

How to Make Instant Potato Pancakes

German Potato Salad

Bacon and Potato Breakfast Strata

How to Make Ham and Potato Soup

Authentic German Potato Salad

Irish Potato and Chive Casserole

Amazingly Easy Irish Soda Bread

Irish Stew

Types of Salt

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 4 farls Change Servings

4 medium potatoes, peeled and halved
1 pinch salt

1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter

Check All Add to Shopping List

Directions

In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Mar 17, 2009

To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree.

—MAUSERATI

See full review »

Most Helpful Critical Review

Mar 10, 2006

I usually make boxty for our StP's dinner, but I saw these and thought I'd give them a trial run. I can't say I liked them. I found I needed WAY more flour to make the dough pliable, and they really didn't achieve the light fluffy texture that farls should have. I think I'll try my luck with Ita's farl recipe that uses buttermilk.

—Caroline C

See full review »

36 Ratings

See other versions of this recipe!

Sep 28, 2009

If you add buttermilk to the recipe, it makes the dough more pliable, also the griddle must be at a very low temperature.My granny used to make these when I was growing up in Ireland, and she always added butter milk.I add crushed garlic to mine now, and sometimes basil.You can even add mashed veg to get your kids to eat them, taste good too.

—betty

See full review »

Mar 06, 2006

We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic!

—foodelicious

See full review »

Nov 23, 2009

I was raised on these but we just called them potato pancakes because my Mom and Grandmother made them into individual cakes. I add a little onion and garlic powder and always serve with a little butter on top. By doing individual cakes they are easier to spoon on the pan and flatten and 1/4 of flour is just enough.

—Linda Thiel

See full review »

Mar 16, 2008

These were delicious! I added a little onion powder to the dough mixture - this was a BIG help! I used bacon grease to fry the second batch instead of using flour - this was also quite tasty. They were good either way, really... thanks for sharing!

—Kristen

See full review »

Apr 22, 2011

Fantastic! I moved from Northern Ireland to Canada in 2003 and this is what I missed most! They taste exactly as they do when you buy them from the shop. I prefer to toast mine with butter dripping off them. I use a 10 pound bag of potatoes so that I can make extras for freezing and share with the rest of the family I have over here. Thank you so much for posting!

—gemmasgrub

See full review »

Feb 08, 2008

These are delicious! I followed the PR's suggestion and doubled the butter and flour...mmmm...betcha can't eat just one!

—SJDOYLE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fried Irish Potato Farls

Natalie's Amazing Irish Mashed Potatoes

The Irish Potatoes

Irish Potato and Chive Casserole

Old Irish Scalloped Potatoes

Fried Irish Soda Farls

Rosemary and Lamb Crispy Roast Potatoes

Hasselback Potatoes

Momma's Potatoes

Yummy Pesto Mashed Potatoes

ADVERTISE WITH US

Nutrition

Calories
218 kcal
11%

Carbohydrates
43.2 g
14%

Cholesterol
8 mg
3%

Fat
3.1 g
5%

Fiber
4.9 g
20%

Protein
5.1 g
10%

Sodium
130 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Irish Potato Farls

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 218
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 1.9g 9 %
Cholesterol 8mg 3 %
Sodium 130mg 5 %
Potassium 906mg 25 %
Total Carbohydrates 43.2g 14 %
Dietary Fiber 4.9g 20 %
Protein 5.1g 10 %
Sugars 1.7g
Vitamin A 2 %
Vitamin C 70 %
Calcium 3 %
Iron 20 %
Thiamin 25 %
Niacin 31 %
Vitamin B6 39 %
Magnesium 18 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.