Cheers to the potato!
Potatoes trace their roots to the high Andes of South America. Spanish conquistadors discovered this tuber in the 16th century and brought it back to Europe, where it eventually found a special place in Ireland. The cool climate and rich soil of the Emerald Isle proved the perfect place for the potato.
Quickly the potato became more than just a food crop—it became a symbol of resilience. Despite its somber chapters, like the Great Famine, the potato’s journey is one of survival and adaptability. As we celebrate St. Patrick’s Day this month, we honor not only Ireland’s vibrant traditions but also the unassuming hero that nourished the nation. The potato is a cultural icon and a dependable staple food in Irish culture.
In celebration of St. Paddy’s Day and our cherished Irish community here on our riviera, I’ve decided to fry into the world of Farls!
Irish Potato Farls
Makes 8 small farls
Ingredients
1 pound floury potatoes
3.5 tablespoons butter
¼ plain flour, plus extra for rolling out
¼ tsp baking powder
Salt and black pepper
Extra butter for cooking
Directions:
- Peel the potatoes, then cut them into quarters. Cover with water in a pot, season with salt and cook for about 15 minutes until they become tender. Drain, then return the potatoes to the pan.
- In the same pan, melt the butter with the potatoes. Mash until smooth or use a potato ricer.
- Sift the flour with the baking powder into the potato mix and stir to combine. Taste for seasoning and adjust if needed. You can add more flour if the mixture is too wet and a little milk if it is too dry.
- Divide the dough into two halves. Form one piece into a ball, then roll it out on a floured surface and into a rough 5 inch circle, a half inch thick. Cut the circle into quarters.
- Heat a non-stick frying pan over medium heat with a little butter. Transfer the four pieces to the pan and cook for about 4 minutes or until golden brown. Flip over and cook the other side for another 4 minutes. Remove to a plate with paper towels to drain. Repeat the process with the other half of the dough mix.
Note: It took me some time to get the feel of frying the farls. Take your time. Make sure the first side is crisp before you flip so they don’t break apart.
