Last St. Patrick’s Day, I burned through three batches of store-bought soda bread before realizing what I really craved was something humbler. Irish Potato Bread hit different. It’s that crispy-edged farl you tear into while it’s still warm, the kind my neighbor’s gran used to slip us kids after school. Boxty bread, potato farls, whatever you call ’em – this Irish Fried Potato Bread recipe changed my breakfast game. Fluffy mashed potatoes make the dough so tender, you barely need teeth. And the smell? Pure comfort wafting through the kitchen, pulling everyone to the table.
I first tried making Baked Irish Potato Farls during a rainy weekend in Tangier, dreaming of Irish coasts. No fancy equipment, just potatoes I had leftover from dinner. The result was golden rounds with that satisfying crunch, perfect slathered in butter or alongside eggs. If you’re after an Easy Irish Potato Bread that’s authentic yet simple, this is it. How To Make Boxty Bread starts with boiling spuds till they sing, then mixing into a soft dough. No yeast, no fuss – just real flavors that taste like home.
Irish Potato Bread Ingredients
Grabbing these staples from your pantry makes this Potato Farl Recipe a breeze. Fresh potatoes give the best texture, but don’t sweat it if they’re not perfect.
- 2 large russet potatoes (about 1 lb), peeled and quartered
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup buttermilk (or milk with a splash of lemon juice)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh chives (optional, for green flecks)
That’s all for this Irish Potato Bread Recipe. The potatoes cook down creamy, binding everything without heaviness.
How To Make Baked Potato Scones Step by Step
Start by boiling those potatoes till a fork slides in easy, about 15 minutes. Drain well – soggy spuds ruin the dough. Mash them smooth with a bit of salt, no lumps allowed. I learned that the hard way once.
- Mix flour, baking soda, and salt in a bowl. Make a well in the center.
- Add mashed potatoes, buttermilk, and melted butter. Stir till it forms a soft, sticky dough. If too wet, sprinkle in flour a tablespoon at a time.
- Turn onto a floured surface. Gently knead 4-5 times – don’t overdo it, or farls get tough.
- Shape into a 1/2-inch thick round. Cut into 8 wedges like pie slices.
- Heat a cast-iron skillet or griddle over medium. No oil needed if seasoned well.
- Cook wedges 4-5 minutes per side till golden and puffed. Press lightly; they should spring back.
- Cool on a wire rack, but eat one hot off the pan. Crisp outside, pillowy inside.
There you have it – Irish Fried Potato Bread ready in under 45 minutes. The first bite cracks satisfyingly, revealing steam and potato perfume.
Right around now is when my kitchen timer dings and I sneak a taste. Perfection.
Pro Tips for Perfect Irish Potato Bread
Mash potatoes while hot for better incorporation. Cold ones fight the dough. Use a potato ricer if you have one – smoothest results ever. And buttermilk? It’s magic for that tangy lift, but regular milk works in a pinch.
- Dust hands generously; sticky dough loves flour.
- Skillet too hot? Farls burn outside before cooking through. Medium heat is key.
- Fresh baking soda ensures rise – check expiration dates.
- Add cheese shreds to dough for a cheesy twist nobody complains about.
Variations on Boxty Bread
Mix in grated cheddar for Baked Potato Scones with bite. Or swap chives for scallions in your Potato Farl. Sweet version? Add a tablespoon sugar and cinnamon. How To Make Boxty Bread gluten-free? Use 1:1 flour blend.
- Herb-loaded: Dill or parsley for garden freshness.
- Spicy kick: Pinch of cayenne in the dough.
- Sweet farls: Serve with jam instead of savory toppings.
Troubleshooting Common Issues
Dough too sticky? More flour, but sparingly. Farls dense? Old baking soda or over-kneading. Not crispy? Skillet not hot enough initially. Burnt bottoms? Lower heat next batch. Soggy inside? Drain potatoes extra well and cook longer.
Ingredient Substitutions
No russets? Yukon Golds mash creamy fine. Out of buttermilk? Yogurt thinned with milk. Butter-free? Oil in the dough. Vegan? Plant milk and oil swap perfectly. Flour alternatives like oat work if blended smooth.
Storage and Serving Suggestions
Store in an airtight container up to 2 days. Reheat in skillet for crisp revival. Freeze baked farls up to a month; thaw and toast. Stack with smoked salmon and cream cheese. Or eggs, bacon – breakfast bliss. Afternoon tea with soup? Yes. These Easy Irish Potato Bread farls shine everywhere.
Frequently Asked Questions
What’s the difference between Irish Potato Bread and soda bread?
Potato bread uses mashed spuds for moisture and tenderness, while soda bread relies on buttermilk and no potatoes. Farls are flatter, fried or baked quick.
Can I bake Irish Potato Bread in the oven?
Yes! Preheat to 425°F, bake on a sheet 15-20 minutes till golden. Less crisp but still delish.
Is Boxty Bread the same as potato farls?
Pretty much – boxty often means potato pancakes, but farls are the thicker bread version. Regional names vary.
How long does homemade potato farl last?
2-3 days room temp, week in fridge. Freeze for longer life.
Gluten-free Irish Fried Potato Bread possible?
Absolutely. Cup-for-cup GF flour blend swaps in seamlessly.
Why use potatoes in bread dough?
They add moisture, softness, and subtle sweetness without yeast rising time.
Irish Potato Bread
Equipment
- Pot for boiling
- Cast-iron skillet or griddle
- Potato masher
- Baking sheet (optional)
Ingredients
- 2 large russet potatoes about 1 lb, peeled and quartered
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup buttermilk or milk with lemon juice
- 2 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh chives optional
Instructions
- Boil potatoes until fork-tender, about 15 minutes. Drain and mash smooth.
- Mix flour, baking soda, and salt. Add mashed potatoes, buttermilk, and butter. Stir to soft dough.
- Knead gently 4-5 times on floured surface. Shape into 1/2-inch round, cut into 8 wedges.
- Heat skillet over medium. Cook farls 4-5 minutes per side until golden.
- Cool slightly and serve warm.
Notes
- Mash potatoes hot for best texture.
- Don’t overknead to keep farls tender.
- Reheat in skillet for crispiness.
