Edible Bozeman

I can’t think of an easier or more comforting side dish for any meal of the day than a traditional Irish farl. Made with just five simple ingredients, these farls (sometimes called potato fadges or Irish pancakes) are fluffy triangles of potato goodness and go just as perfectly with eggs and sausage for breakfast as with a salad of arugula with lemon and parmesan cheese, or with a hearty stew for dinner. We’ve even sprinkled them with cinnamon sugar and had them for dessert! The key is to eat them when they are hot. (By the way, “farl” is Gaelic for quarters, though I cut mine into eighths.)


3 large red potatoes (4 cups)
2 tablespoons butter
¾ cup all-purpose flour
1 teaspoon sea salt
¼ teaspoon black pepper

Peel and chop potatoes into quarters then boil in a pot of salted water until fork tender (about 20–25 minutes). Remove potatoes from the water and let dry slightly in a sieve for 5 minutes. Gently mash the potatoes to a light, fluffy consistency.

Add butter (it will melt in the hot potatoes), flour, salt, and pepper. (Consider adding chives, green onions, garlic, or parmesan cheese to the potato mixture for a new take on an old tradition.) Use your hands or a fork to combine the ingredients until the mass forms a loose doughball. Turn the ball onto a lightly floured surface and gently flatten it into a disc about ½ inch thick. Using a large knife or pizza cutter, cut the disc into 8 pieces.

Heat a nonstick skillet or cast-iron pan over medium heat until hot. Carefully add 4 farls to the hot pan and cook for about 5 minutes, until golden brown. Flip them over and cook for another 3 minutes. Repeat with the next batch. They should be crispy on the outside and fluff y in the middle. Farls should be cooked in batches and can be kept in a warm oven until ready to serve.

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