My First Taste of Potato Farls
I tried my first potato farl in a tiny Irish kitchen. My friend’s grandma made them. The smell of butter and potato filled the whole house. I still smile thinking about it.
They were crispy outside and soft inside. We ate them straight from the pan. It felt like a warm hug. That’s why this matters. Simple food can hold big memories.
What Are Potato Farls Anyway?
These are simple potato cakes. In Ireland, they call them farls or fadge. They are a star of a traditional Irish breakfast. But they are wonderful any time of day.
*Fun fact*: The word “farl” means “fourth part.” That’s because you cut the big round into quarters. We cut ours into six pieces today. What did you eat for breakfast today? I’d love to know.
Let’s Make Authentic Irish Potato Farls
Use floury potatoes like Russet. Boil them until very tender. This is the key to fluffiness. Then push them through a sieve while hot.
Mix in flour, salt, and melted butter. It makes a soft dough. Pat it into a big round circle. Then cut it like a pizza. Doesn’t that smell amazing already?
The Secret to Perfect Potato Cakes
Use a good amount of butter in the pan. Let it get bubbly before adding the farls. Cook them on medium heat. This makes them golden and crispy.
Do not rush this part. That gentle sizzle is the sound of flavor. This is another reason why this matters. Good cooking is often about patience. Do you prefer yours super crispy or just lightly browned?