Irish Potato Farls
Makes about 12 farls
  • 1½ pounds (680 grams) russet potatoes, peeled and cut into 1- to 1¼-inch cubes
  • 2 tablespoons (28 grams) unsalted butter
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup (94 grams) all-purpose flour, divided
  1. In a small saucepan, combine potatoes and water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high, and cook until potatoes are tender, 12 to 15 minutes. Drain potatoes, and return to saucepan. Add butter, salt, and pepper, and mash potatoes until smooth. Let cool slightly.
  2. Place 2 cups (446 grams) mashed potatoes on a heavily floured surface, reserving remaining mashed potatoes for another use. Add ½ cup (63 grams) flour, and knead until a stiff, pliable dough forms. Add up to remaining ¼ cup (31 grams) flour, if necessary. Divide dough in half. Flour work surface again, and roll or pat each dough portion to ⅓-inch thickness. Using a knife, cut each portion into 6 pieces (12 total).
  3. Lightly butter a cast-iron griddle or skillet, and heat over medium heat.
  4. Shake or brush any excess flour off dough pieces. Working in batches, cook farls until golden brown, slightly puffed, and crisp, 3 to 4 minutes per side. (The farls should have patchy brown spots when nearly done.)
For extra flavor and deep golden color, spread butter onto cooked side of farls after turning and then again before removing from griddle or skillet.
Recipe by Victoria at