Best 5 Fried Irish Potato Farls Recipes

IRISH POTATO BREAD (IRISH FARLS)

Steps:

• Peel and cut potatoes into quarters or large chunks. Add to a large pot of cold water.Bring potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through.
• Strain potatoes into a colander and leave to cool.
• When the potatoes are cool enough to handle place in a potato ricer and rice/mash your potatoes into a large bowl.Alternatively use a potato masher and mash well making sure there are no lumps.
• Add the remaining ingredients to the bowl.If you are adding extra ingredients to spruce your Irish potato bread up, now is the time to do so. Further information above or in the recipe card's note section.
• Using a spoon mix ingredients together until it becomes difficult to keep mixing.
• Continue mixing the dough in the bowl with your hands.Check for dough consistency.If you find your dough a little too sticky to handle, add some more flour to make it manageable.
• Remove dough from bowl and place on a lightly floured surface. Give it a quick knead until smooth.If you still find the dough a little too sticky add some more flour while kneading.The dough is on the sticky side, but should be manageable with flour dusted hands.Divide the dough into six equal portions and shape into balls.
• Working one at a time place a ball of dough on a lightly floured surface.You can use a clean kitchen bench, or wooden board that has been covered with some baking paper.
• Lightly flour a rolling pin and roll out the dough ball to the desired thickness.3mm (one eighth of an inch) for thin, or half a centimeter (just under a quarter of an inch) for thicker bread.
• Cut the rolled out dough into quarters.Alternatively, you can cook them whole for larger pieces of Irish potato bread.
• Place a non-stick frypan over medium heat. Add a splash of olive oil and a dollop of butter.Once the butter has melted add pieces of dough to the pan.Fry on one side until golden, then turn them over with a spatular. Once the other side is golden and the bread is cooked through remove from the pan.
• Place the cooked Irish potato bread on a tray in the oven on low heat to keep warm. Make sure to cover the bread with aluminium foil to stop them from drying out. Continue cooking the rest of the dough. Add more butter and oil to the pan as needed.

IRISH POTATO CAKES (POTATO FARLS)

Steps:

• Prepare potatoes. Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
• Boil potatoes. Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• Drain and add the rest of ingredients. Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible. To the mashed potatoes add the flour, 3 tablespoons of butter, salt and pepper and mix thoroughly until you form a dough.
• Form into potato farls. Flatten the dough into an 8-inch disk on a lightly floured surface, about 1-inch thick then cut into 8 triangles, like cutting a pizza.
• Fry potato cakes. Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.

IRISH POTATO FARLS

Steps:

• 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.

POTATO FARL

Steps:

• Peel potatoes and boil until fork tender.
• Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
• Gather mixture into a ball; turn onto lightly floured surface.
• Knead lightly until smooth. Divide dough in half.
• Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside.
• Repeat with remaining dough.
• In large nonstick skillet, heat half the oil over medium-high heat.
• Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
• Serve warm.

POTATO FARLS (IRISH)

Steps:

• Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
• Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
• Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth.
• Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
• Cut into quarters; set aside. Repeat with remaining dough.
• In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
• Serve warm.