Description
Traditional Irish potato farls that are golden and crisp on the outside, soft and fluffy on the inside, made with simple pantry staples and cooked in a skillet to perfection.
Ingredients
Scale
- 900 grams starchy potatoes, peeled and cut into chunks
- 30 grams unsalted butter, melted
- 60 grams all purpose flour, plus extra for dusting
- 0.5 teaspoon fine salt
Instructions
- Boil the peeled potato chunks in salted water for about 15 minutes until fork tender.
- Drain thoroughly and mash while still hot until smooth.
- Stir in the melted butter and fine salt until fully incorporated.
- Gently mix in the flour until a soft dough forms, do not overwork.
- Lightly flour a work surface and shape the dough into a round about 2 centimeters thick.
- Cut the round into four equal triangles.
- Preheat a large skillet or griddle over medium heat.
- Place the triangles in the dry skillet and cook for 4 to 5 minutes per side until golden brown and lightly crisp.
- Remove from the skillet and let rest briefly before serving warm.
Notes
- Use starchy potatoes for the fluffiest texture.
- Drain the potatoes very well to avoid sticky dough.
- Keep the heat moderate so the outside does not brown too quickly.
- Reheat leftovers in a skillet to restore crispness.
Nutrition
- Serving Size: 1 farl
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Irish potato farls, traditional Irish breakfast, potato bread, skillet potato bread, easy potato farls