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Irish Potato Farls
March 08, 2012

Farl's are wonderful and this is the perfect recipe. I notice a lot of people saying they needed to double the flour - I find that it depends on the water content of the potatoes. The dryer the potato - the lesser the amount of flour. You are after all making a dough. it is very important to let the potatoes dry on a warm stove. I've been known to put mine in the oven for a bit on warm. I do also add a bit more butter - and thats just for personal taste (and in case I over-dry! :)) These are a wonderful comfort food and in these days - this recipe can be used as a base for a wonderful main dish add a veggie over top with a bit of meat a bit of gravy, sort of like a pot pie YUMMY a very very economical and delicious meal! or for breakfast, add crumbled cooked bacon to your dough and serve with fried eggs over top! I've even tried rolling this dough around pre-cooked hotdogs and I got to tell you, it was wonderful! (but thats just me :)) - for changing the recipe up - Try adding rosemary, or dill. Plenty of Garlic... and yum onion! Grate and dry your onion with the potatoes. instead of butter try butter and sourcream - or sour cream alone. The sky's the limit. Thanks Ita for the perfect Farls recipe!

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