Ingredients
Equipment
Method
- Gather all ingredients and supplies before starting.
- Place the peeled and halved potatoes into a pot filled with water. Bring to a boil over high heat, then reduce to medium-high and simmer for around 20 minutes, until the potatoes are fork-tender. Drain thoroughly, then return the potatoes to the pot and let them sit briefly to dry using the leftover heat.
- Mash the potatoes until they are smooth and have no lumps remaining.
- Move the mashed potatoes to a bowl. Add the flour, melted butter, and a pinch of salt to the potatoes, and gently stir until a dough forms.
- On a floured surface, lightly knead the dough—it will be somewhat sticky, which is normal. Roll the dough out to a 9-inch circle about 1/4 inch thick. Use a flour-dusted knife to divide into four wedges.
- Warm a skillet and dust its surface with a little flour. Cook each wedge for approximately 3 minutes per side, until both sides are golden brown. Sprinkle lightly with salt and serve warm.
Nutrition
Notes
Farls are best with starchy potatoes like russets for a fluffy result. If using leftover mashed potatoes, make sure they’re not too wet, and adjust the flour as needed. After frying, farls can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. For serving, try pairing them with a full breakfast, or enjoy with butter, jam, or savory toppings like smoked salmon. Reheat in a skillet or toaster to restore their crispiness.