Authentic Flame-Grilled Irish Potato Farls Recipe

There is something undeniably comforting about transforming simple, leftover mashed potatoes into a golden, buttery delight. Irish Potato Farls, traditionally cooked on a dry griddle, are elevated to new heights when prepared on the Arteflame grill. The high heat of the plancha sears the exterior into a savory crust while keeping the interior pillowy and soft. This dish is not just a side; it is a celebration of rustic cooking that fits perfectly with a hearty outdoor breakfast or a savory dinner accompaniment. Whether you are looking to utilize leftovers or starting from scratch, these farls absorb the smoky nuance of the wood fire, making them a standout addition to your grilling repertoire. The process is simple, tactile, and incredibly rewarding, offering a taste of the Emerald Isle with a distinct flame-kissed finish.

Ingredients

• 2 cups cold mashed potatoes (seasoned with salt and pepper)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/4 cup unsalted butter, melted (plus extra for the grill)
• 1 tsp baking powder
• 1 pinch of salt (adjust based on how salty the mash is)
• Fresh parsley or chives, chopped (optional garnish)

Instructions

Step 1: Prepare the Potato Dough

1. In a large mixing bowl, combine the cold mashed potatoes with the melted butter.
2. Sift the flour and baking powder directly over the potatoes. Add the pinch of salt.
3. Mix gently with a fork or your hands until a soft dough forms. Do not overwork the dough, or the farls will become tough rather than fluffy.

Step 2: Shape the Farls

1. Turn the dough out onto a generously floured surface.
2. Gently flatten the dough into a round circle, approximately 8 to 9 inches wide and about 1/2 inch thick.
3. Using a sharp knife dipped in flour, cut the circle into quarters (triangles). These quarters are the "farls."

Step 3: Prepare the Arteflame Grill

1. Fire up your Arteflame grill. You want to aim for a medium heat zone on the flat top griddle (plancha).
2. Allow the fire to burn down slightly so you have consistent heat stored in the steel cooktop.
3. Lightly butter the surface of the griddle where you intend to cook the farls.

Step 4: Grill the Farls

1. Place the potato farls directly onto the buttered hot surface.
2. Cook for approximately 3 to 5 minutes per side. You are looking for a golden-brown, crispy exterior and distinct grill marks if you slide them closer to the center briefly.
3. If the outside browns too quickly before the inside is heated through, move the farls to the cooler outer edge of the grill to finish cooking.

Step 5: Serve Warm

1. Remove from the grill once crispy on the outside and hot all the way through.
2. Brush with a little extra melted butter and sprinkle with fresh chopped herbs if desired.
3. Serve immediately while piping hot.

Tips

To master the art of the perfect grilled potato farl, moisture control is key. The best farls come from dry, cold mashed potatoes. If your leftover mash is very wet or creamy, you may need to add slightly more flour to get a workable dough, but be careful not to make it heavy. When grilling on the Arteflame, utilize the different heat zones smartly. Start searing them near the center to establish that delicious crust, then slide them toward the cooler outer perimeter to warm through without burning. This ensures a fluffy, cloud-like interior. Also, avoid using too much oil; butter is traditional and provides the signature golden color and rich flavor that pairs so well with the smoky char.

Variations

While the traditional recipe is a classic for a reason, the neutral base of the potato allows for exciting experimentation on the grill. You can easily adapt the flavor profile to match the rest of your meal. For a savory kick, incorporate cheese or bacon directly into the dough before grilling. If you prefer something sweet for a morning treat, swap the savory elements for a dusting of sugar. Here are a few creative twists to try:

• Cheesy Farls: Mix 1/2 cup of grated cheddar or parmesan into the dough.
• Herb Garden: Knead in chopped scallions, dill, or rosemary for an aromatic punch.
• Savory Bacon: Add crispy, crumbled bacon bits to the potato mixture for added texture.
• Sweet Breakfast: Eliminate the pepper, reduce the salt, and serve with cinnamon sugar and honey.
• Garlic Lover's: Add a teaspoon of garlic powder or roasted garlic paste to the mash.

Best pairings

Irish Potato Farls are incredibly versatile and serve as the perfect carbohydrate canvas for rich and savory flavors. They are most famous for being a cornerstone of the "Ulster Fry," a traditional full Irish breakfast. However, their utility extends far beyond the morning hours. Their dense yet fluffy texture makes them excellent for soaking up gravies or running through egg yolks. Because you are cooking on the Arteflame, you can grill your main course alongside these sides seamlessly. Consider these combinations to round out your meal:

• The Full Breakfast: Serve with grilled sausages, bacon, fried eggs, and grilled tomatoes.
• Steak Side: A fantastic alternative to fries alongside a ribeye steak and chimichurri.
• Stew Dippers: Perfect for dipping into hearty beef stews or lamb casseroles.
• Smoked Salmon: Top with crème fraîche, smoked salmon, and capers for an elegant appetizer.

Conclusion

Grilling Irish Potato Farls on the Arteflame is a culinary experience that bridges the gap between traditional home cooking and modern outdoor grilling. The steel cooktop provides the ideal surface to achieve that coveted crispy skin that a standard frying pan simply cannot replicate. By using simple ingredients like flour, butter, and potatoes, you can create a dish that is deeply satisfying and universally loved. Whether you are hosting a weekend brunch or looking for a unique side dish for your next barbecue, these farls bring a touch of Irish heritage to your backyard. Light up the grill, get the butter melting, and enjoy the simple pleasure of homemade potato bread done right.