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  • Sarah Rainey

Potato farls

I've just come back to London from a week in Ireland and I CAN'T STOP EATING POTATO FARLS. If you don't know what a farl is, boy are you in for a treat. Think chewy, salty, potatoey triangles of bread, toasted or fried up in a pan, then slathered with butter and served on the side of a great big Ulster fry. Sheer artery-clogging joy on a plate.

Obviously, being Northern Irish, I heart potatoes. Or so all the jokes go. But trust me, these are to die for. You won't be able to face breakfast without them.

Makes 8 farls


2 large potatoes (roughly 350g)

100g plain flour, plus a little extra for cooking

1 tablespoon salted butter, melted


Peel, chop and par-boil the potatoes for around 20 minutes in a saucepan of boiling water.

Once they’re soft, drain them and leave them in the colander for a few minutes to make sure all the water has dried off.

Put them back in the pan and mash them until smooth. Allow to cool slightly.

Sift the flour into a bowl and add the mashed potatoes, followed by the melted butter.

Mix well until it comes together into a firm dough.

Turn this dough out on to a sheet of baking paper and roll it into a circle around ½ cm thick. Slice the circle diagonally into eight triangles (like you would a pizza).

Heat a large frying pan over a medium heat and, as it warms up, sprinkle a little flour over the base of the pan. Cook the potato farls, two at a time, for 3-4 minutes on each side, or until they puff up and start steaming.

Wipe out the pan and replace the flour between each bake – otherwise it will burn.

Eat immediately or reheat later by popping them back in the pan or in the toaster like a normal slice of bread. Store wrapped in tinfoil for up to four days.

Serving suggestion below (this might serve more than one person)...

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