This oven baked 4-ingredient Irish potato farl recipe is straight from my grandmother’s handwritten card box, the one with splatters and softened corners. She grew up in Ireland and swore that the simplest recipes were the ones that tasted most like home. These farls are just mashed potatoes, a bit of flour, butter, and salt—no fancy add-ins, no extra steps. Traditionally they’re made on a griddle, but baking them on a sheet pan makes them hands-off and weeknight-friendly while still giving you those golden, tender triangles that feel like a warm hug from the past.
Serve these potato farls hot from the oven with a little extra butter melting over the top and a sprinkle of salt. They’re perfect alongside scrambled or fried eggs and crispy bacon for breakfast, or with a bowl of soup or stew for an easy dinner. I also love them as a base for leftovers—pile on sliced roast chicken or corned beef, or use them to soak up gravy. If you’re hosting brunch, stack them on a weathered baking sheet or wooden board and let everyone grab a warm triangle as they pass by.
Oven Baked 4-Ingredient Irish Potato FarlsServings: 4
Ingredients
2 pounds floury potatoes (like Russet or Yukon Gold), peeled and cut into chunks
4 tablespoons unsalted butter, plus more for serving
1 teaspoon fine salt, plus more to taste
1 cup all-purpose flour, plus extra for dusting
Directions
Preheat your oven to 400°F (200°C). Line a large, weathered baking sheet with parchment paper or lightly grease it so the farls don’t stick.
Place the peeled, chunked potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt if you like. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork.
Drain the potatoes well, then return them to the warm pot. Let them sit for 1–2 minutes so the steam can escape and excess moisture evaporates—this helps keep the dough from getting gummy.
Add the 4 tablespoons of butter and 1 teaspoon of salt to the hot potatoes. Mash until completely smooth and lump-free. Taste and add a little more salt if needed. Let the mashed potatoes cool for about 5–10 minutes, until they’re warm but not piping hot (this keeps the dough easier to handle).
Sprinkle the 1 cup of all-purpose flour over the warm mashed potatoes. Using a spoon or clean hands, gently work the flour into the potatoes until a soft dough forms. It should be smooth and just slightly tacky but not overly sticky. If it’s too sticky to handle, sprinkle in a tablespoon or two more flour, just until it comes together.
Lightly flour a clean work surface and turn the dough out onto it. Gently knead 3–4 times to bring it into a ball—don’t overwork it or the farls can become tough.
Pat or roll the dough into a round disk about 1/2 inch thick. If it’s sticking, dust the top lightly with flour. Transfer the disk to the prepared baking sheet.
Using a sharp knife or bench scraper, cut the round into 8 equal wedges (like slicing a pizza), creating classic triangular farls. Gently separate the pieces so there’s a little space between each one on the baking sheet to allow the edges to crisp.
Bake in the preheated oven for 18–22 minutes, or until the farls are set and the bottoms are lightly golden. For a deeper golden brown color on top, switch to the broiler for the last 1–2 minutes, watching closely so they don’t burn.
Remove the baking sheet from the oven and let the farls rest for 5 minutes. Serve warm, straight from the weathered baking sheet or transfer to a plate, with a bit of extra butter on top if you like.
Variations & Tips
To keep the promise of only 4 ingredients, any extras should be optional and added after baking. For a richer flavor, brush the hot farls with a little melted butter and a pinch of flaky salt as soon as they come out of the oven. If you’re not strictly limiting ingredients, you can knead in a small handful of finely chopped fresh chives or green onions for a gentle onion flavor, or a little shredded cheddar for a cheesy version. For make-ahead prep, you can cook and mash the potatoes up to a day in advance and store them in the fridge; bring them back to room temperature before mixing in the flour so the dough comes together easily. Leftover farls reheat well in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crisped on the edges. They also freeze nicely: cool completely, freeze in a single layer, then stash in a bag and reheat from frozen in the oven when you need a quick, cozy side.
