Ingredients
Potato Mixture
- 2 pounds potatoes (such as Russets or Yukon gold)
- 1 cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 3 tablespoons butter (for dough)
For Frying
- 3 tablespoons butter
Instructions
- Prepare potatoes: Cut all the potatoes into equal-sized pieces to ensure even cooking. Place them in a large pot and cover with cold water. Add about 1 teaspoon of salt to the water and stir to season.
- Boil potatoes: Bring the water to a boil over high heat, then reduce to medium heat and cook the potatoes for approximately 15 minutes or until they are fork tender and easily pierced.
- Mash the potatoes: Drain the cooked potatoes well, then use a potato ricer, sieve, or masher to make them as fluffy and lump-free as possible for the best dough consistency.
- Make the potato mixture: In a large bowl, combine the mashed potatoes with 1 cup of all-purpose flour, 3 tablespoons butter, salt, and freshly ground black pepper. Mix thoroughly until the ingredients form a soft dough.
- Form into potato farls: On a lightly floured surface, flatten the dough into an 8-inch diameter disk about 1 inch thick. Cut the disk into 8 triangular pieces, similar to slicing a pizza.
- Fry potato cakes: Heat the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato farls and cook for 4 to 5 minutes on each side until they develop a crisp, golden brown crust. Serve warm.
Notes
- Ensure potatoes are well drained to avoid soggy dough.
- Adjust salt and pepper to taste in the potato mixture.
- Use a non-stick skillet or well-seasoned pan to prevent sticking while frying.
- Potato farls can be served with butter, jam, or as a side to a full Irish breakfast.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Irish
