These delightful potato cakes are a staple in Irish cuisine, often served as part of a hearty breakfast or enjoyed as a savory snack.
Ingredients
Scale:
1 lb (450 g) of starchy potatoes (like Russet or Maris Piper), peeled
1/2 tsp salt
1 cup (120 g) of all-purpose flour (or gluten-free flour for gluten-free potato farls)
1/2 tsp baking powder
2 tbsp (30 g) of unsalted butter, melted (plus more for frying)
Instructions
In a large pot, place the peeled potatoes and cover them with cold water. Add salt to the water and bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork.
Once cooked, drain the potatoes thoroughly and allow them to sit for a few minutes to release excess moisture. Mash the potatoes in a bowl until smooth and free of lumps. Let them cool slightly before combining with other ingredients.
In a separate mixing bowl, whisk together the flour and baking powder.
Add the mashed potatoes and melted butter to the flour mixture. Use your hands or a wooden spoon to combine the ingredients until a soft dough forms. If the dough seems too wet, add a little more flour, one tablespoon at a time.
Lightly flour a clean surface. Turn the dough out onto the surface and gently flatten it into a disc about 3/4 inch thick. Cut the dough into quarters, forming triangles or leave it round and cut into wedges.
In a large skillet, heat a tablespoon of butter over medium heat. Once the butter is melted and bubbling, carefully place the farls in the pan. Cook for about 4-5 minutes on each side, or until they turn golden brown and crispy.
Once cooked, transfer the potato farls to a paper towel-lined plate to absorb any excess butter. Serve warm with butter, or as part of your favorite Irish breakfast.
