Traditional Potato Farls

Irish farls are a delightful alternative to bread. These simple to make potato cakes are a great way to use up leftover mash. They keep well, and can be reheated easily.

When to eat

Potatoes can be eaten year round thanks to their ease of storage. However the larger Maincrop potatoes lend themselves better to farls. These varieties are best enjoyed from early August to late February.


Serves 8 Farls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

This meal is around 93% less polluting than the average UK meal.

  • Eating this recipe will save around 2.74 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 22.6 KM in a modern car.
How do I calculate this?


  • 500 g Potato
  • 50 g Flour (with additional for dusting )
  • 2 Tablespoons Vegetable Oil


  • Peel and dice the potato into small 1 inch chunks. Place in a pan of salted water and bring to the boil. Simmer for 15 minutes or until soft.
  • Drain water and rest for about 5-10 mins until the excess water has evaporated from the potatoes.
  • Add the 2 tablespoons of oil to the potatoes and mash until smooth.
  • Combine the flour and baking powder together in a mixing bowl. Salt, then work in the potato with a fork until all the flower is combined.
  • Flour the surface of a table and work the potato dough with hands briefly. Be careful to not overwork or the potato will become starchy.
  • Half the dough and roll each piece into a 15cm circle. Cut into quarters.
  • Heat a pan over a medium-high heat. Flour the surface of the pan sparingly. Add the potato quarters into the pan. Fry each side for around 3-4 minutes or until browned.
  • Serve immediately.
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