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2 Comments The very first time I visited Ireland on a press trip focused on local food, I immediately started asking questions about traditional Irish dishes. One of the first recommendations I received from a local was Irish potato bread.
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At that point, the only traditional Irish bread I really knew was soda bread – something I absolutely love – so I was curious. According to the gentleman I spoke with, potato bread was an essential part of a proper Irish breakfast and something every visitor should try.
Naturally, when I spotted Irish potato bread on the breakfast menu at our hotel the next morning, I ordered it right away.
What arrived looked more like greasy potato cakes than bread. They were soggy, bland, and honestly quite disappointing. Considering how proud everyone had been of Irish cuisine, I couldn’t believe this was the famous potato bread I had heard about.
Luckily, that wasn’t the end of the story.
A day later, during a food tour with Causeway Foodie Tours, I mentioned my disappointing breakfast experience to Wendy, our guide. She immediately introduced me to local chef, Paula McIntyre, who kindly shared her traditional Irish potato bread recipe with me a few days later.
And that changed everything. Freshly made Irish potato bread is soft on the inside, crispy and golden on the outside, and absolutely delicious served warm with plenty of butter. It’s simple comfort food at its best.
Why You’ll Love This Recipe
- Only a handful of simple ingredients
- Perfect for using leftover mashed potatoes
- Crispy outside, fluffy inside
- Delicious for breakfast, brunch, or as a side dish
- Easy to customize with herbs, cheese, or bacon
What Is Irish Potato Bread?
Irish potato bread – also known as potato farls – is a traditional flatbread made with mashed potatoes and flour. It’s especially popular in Northern Ireland and is often served as part of a full Irish breakfast.
The word farl comes from the old Scottish and Irish word for “quarter,” because the dough is traditionally rolled into a circle and cut into four pieces before cooking.
Unlike yeast breads, potato farls are cooked in a skillet or on a griddle, making them quick and easy to prepare.
Recipe Ingredients
One of the best things about Irish potato bread is how incredibly simple it is. You only need:
- Floury potatoes – Floury potatoes work best because they create a lighter dough. Russets or Maris Piper potatoes are excellent choices.
- All purpose flour
- Salt
- A pinch of sugar
How To Make the Best Potato Bread
Boil the potatoes with the skin on
Traditionally, the potatoes are boiled whole with their skins on before peeling and mashing. This helps prevent the potatoes from absorbing too much water and gives the dough a better texture.
That said, if you prefer peeling them beforehand (like I often do), the recipe will still work perfectly well.
Don’t overwork the dough
The dough should stay soft and tender. Knead it only briefly – just enough for everything to come together. Overmixing can make the potato bread dense and chewy.
Use warm potatoes
Warm mashed potatoes absorb the flour better and create a smoother dough.
Add extra flavor
Traditional potato farls are very simple, but you can absolutely customize them. Some delicious additions include:
- A little melted bacon fat
- Chopped fresh chives
- Garlic powder
- Crispy bacon bits
- Grated cheddar cheese
- Fresh herbs
How to Shape Irish Potato Farls
There are a few different ways to shape potato bread.
The traditional method is to flatten the dough into a round circle and cut it into four wedges – these wedges are the classic farls.
You can also:
- Cut the dough into 8 smaller wedges
- Make mini rounds
- Shape them like small potato pancakes
All versions are delicious.
Cooking the Potato Bread
Irish potato bread is traditionally cooked in a dry skillet or lightly buttered frying pan.
I personally love frying them in a little butter for extra flavor and crispiness. Bacon fat also works beautifully.
Cook the farls over medium heat until golden brown on both sides. They should be crispy on the outside while staying soft and fluffy in the middle.
Serve Them Hot
This is probably the most important tip of all:
Eat the Irish potato bread warm!
Fresh from the pan, they are absolutely irresistible with salted Irish butter melting on top. Once fully cold, they lose much of their texture and flavor.
If you do have leftovers, reheating them in a toaster or skillet works much better than using a microwave.
Serving Suggestions
You can serve your potato bread with:
- Eggs
- Bacon
- Sausage
- Baked beans
- Black pudding
- Smoked salmon
But honestly, they’re also fantastic simply served warm with butter. For a sweeter version, you can try them with jam or honey.
FAQ Irish Potato Bread
Yes! Leftover mashed potatoes work very well, as long as they are not too wet or heavily seasoned.
Floury potatoes like Russets or Maris Piper give the best texture.
Yes. Let them cool completely, then freeze between layers of parchment paper. Reheat in a skillet or toaster.
Your potatoes may contain too much moisture. Add a little extra flour, but not too much or the bread can become heavy.
They’re very similar, although potato farls are specifically associated with Ireland and are usually cut into wedges.
Irish Potato Bread
Ingredients
- 500 grams floury potatoes
- 200 grams all purpose flour
- little bit of sugar
- 1/2 tsp salt
How to make the potato bread
- The official way is to boil the potatoes in their skins, then remove the skins and press the potatoes through a press or sieve. Of course, you can also use a potato masher, but make sure it’s smooth. Not too many lumps.
- Add the flour, sugar and salt and mix until combined. This is easiest if you pour it on a floured surface. Knead briefly. No more than about 30 seconds.
- Shape the dough into a ball and flatten it to about 6 inches in diameter. Cut it into 8 slices (wedges).
- Heat a frying pan with butter and fry the potato wedges until cooked and golden brown. Serve immediately with butter!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
The recipe seems accurate enough according to how my mother made potato bread. She would not have included any sugar. Also, she rolled the dough to a thickness of about 12cm. She never made “wedges”. Her method cooked more quickly.
Thanks for the comment Ciaran! The wedges are totally my idea 😉 I did get the recipe from an Irish lady so have assumed it is pretty authenthic but I’m sure there are little twists.