Name: Irish Potato Bread (Irish Farls)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Irish
Ingredients: 750 grams (1.65 lbs) potatoes; 30 grams (2 tbsp) butter (melted); 225 grams (1 ½ cups) plain flour; Pinch of salt (omit if using salted butter); Extra butter and olive oil for frying

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Potato Happiness in Flat Form: My Irish Farls Adventure

Okay, so have you ever had one of those days where you just NEED carbs? Like, it’s essential for survival? 😂 Well, I’ve got just the thing to satisfy that craving: Irish Potato Bread (aka Irish Farls). Trust me, these little delights are the ultimate cozy food.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store together. You need 750 grams of potatoes (that’s like, 1.65 lbs for my metric friends). Then grab 30 grams of butter (that’s about 6 teaspoons-ish, but who’s counting, right?), 225 grams of plain flour (1.5 cups), and a good pinch of salt. Oh, and if you’re feeling fancy, maybe snag some olive oil and extra butter for frying—because who doesn’t want that crispy goodness?

So Here’s Why I Make This Constantly

So, here’s the deal. My grandma used to whip these up every Sunday morning, and I swear it was like a ritual. I’d wake up to the smell of potatoes boiling and butter melting, and my heart would do this little dance. We’d have them with a full Ulster Fry (think eggs, sausages, and more), but honestly, I could just eat these farls on their own and be totally happy. They remind me of family and home and all the cozy vibes. Plus, they’re so easy!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up—this is the good stuff. When you’re ricing or mashing those potatoes, make sure there are NO lumps. Like, seriously. Just think of the tragedy if you bite into a farl and there’s a rogue potato lump! It ruins the vibe completely. So, get in there and mix, mix, mix until it’s smooth.

Don’t Mess This Up (My Top Tips)

1. Don’t rush the potatoes! Boil them until they’re super tender. Like, you want them soft enough that they could practically make a mashed potato with no effort.

2. If your dough is too sticky (and it probably will be), don’t panic! Just add a touch more flour. Seriously, flour is your friend here.

3. Frying — keep an eye on that heat! Medium is key. Burnt farls = sad face.

How to Keep Them From Disappearing (Or, How to Store Them)

So, the challenge is real—these things are like potato magic. But if you somehow have leftovers (which you probably won’t because they’re THAT good), pop ’em in an airtight container and stick them in the fridge. When you’re ready to chow down again, a quick fry in a bit of butter and they’ll be just as heavenly.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re feeling inspired, you’ve gotta try my cheesy potato pancakes next or maybe whip up some sweet Irish soda bread. Trust me, they’re both winners in my house!

So, what do you think? Are you ready to get your carb game on with these Irish farls? Have you ever made something that brings back such cozy memories? 🥰 Can’t wait to hear your thoughts!

Irish Potato Bread (Irish Farls)

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Irish Potato Bread, or Irish Farls, is a delightful and versatile addition to your breakfast table. This traditional recipe is incredibly simple, requiring just four ingredients: potatoes, flour, butter, and salt. With a crispy exterior and fluffy interior, these farls are perfect for serving alongside an Ulster Fry or as a base for sandwiches. Impress your family and friends with this comforting dish that showcases the authentic flavors of Ireland.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Breakfast
Method: Frying
Cuisine: Irish

Ingredients

Scale

750 grams (1.65 lbs) potatoes
30 grams (2 tbsp) butter (melted)
225 grams (1 ½ cups) plain flour
Pinch of salt (omit if using salted butter)
Extra butter and olive oil for frying

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Instructions

Peel and quarter the potatoes, then boil in cold water until tender. Drain and cool.
Rice or mash the cooled potatoes into a bowl.
Combine riced potatoes with melted butter, flour, and salt in the bowl.
Mix until it becomes hard to stir; then use your hands to knead slightly on a floured surface until smooth.
Divide dough into six portions and shape into balls.
Roll each ball out to desired thickness (3mm for thin or 0.5cm for thick).
Cut rolled dough into quarters or keep whole.
Heat a non-stick pan over medium heat with olive oil and butter. Fry dough pieces until golden on both sides.
Keep cooked bread warm in the oven covered with foil while you finish cooking the rest.