Potato Farl Fries are a unique twist on classic fries that you’ll wish you tried sooner! Potato Farls are cut into strips, fried until crispy and finished with a generous sprinkling of sea salt.
These are a quick easy side dish that uses leftover mashed potatoes. Include them as part of your breakfast line up, as a side dish or a late night snack.
Whoever created Potato Farl Fries was thinking outside the box! Taking traditional Potato Farls and turning them into pub style fries is an epic use for these flatbreads. People throughout Northern Ireland love Potato Farl Fries, and they especially enjoy them in the Belfast area. Shoppers grab them at the Chowder Up Seafood stall in St. George’s Market. The stall serves these fries with creative toppings, such as Cajun Remoulade and Yuzu Aioli, among others.
What are Potato Farls?
Potato Farls are just one of the many ingredients in a traditional Ulster Fry. They are a traditional potato based flatbread, typically made from leftover mashed potatoes and popular in the northern region of Ireland. Mix flour, butter, milk, and seasoning into the potatoes to form a dough. Shape the dough into a circle and cut it into segments, or form it into squares, then cook it on a griddle.
I have a separate post how to prepare and serve Potato Farls. In this post you’ll learn not only how to make them, but how to fix the dough and troubleshoot other issues that might come up.
When making Potato Farl Fries, it is best to shape the Farls into squares. This will give nice, uniform strips of Farls, which in turn become crispy potato- based Fries.
Potato Farl Fries vs. French Fries & Hash Browns
Potato Farl Fries are the snackable form of potato farls. Farls are cut into strips and then deep or shallow fried to produce crispy chips with fluffy interiors.
French fries run the gamut! From thick and wide steak fries to skinny shoestring and matchstick fries, French fries appear in different sizes yielding differing textures and flavors. (Called ‘chips’ in Ireland and the U.K.)
Farl Fries are crispier than French fries due to the addition of flour in Farl Fries.
Hash browns are grated or finely chopped potatoes that are fried until crispy and golden brown. Oftentimes chopped onion is added. Hash browns are a particularly popular breakfast potato and are sometimes formed into individual rectangles.
All of the above can be oven-baked and even air-fried as long as there is sufficient fat content (at least 2 teaspoons of oil).
Ingredients Needed to Make Irish Potato Farl Fries
- Potato Bread Farls: use this easy recipe for Potato Farls, or if you are fortunate enough to live in N. Ireland, then use store bought Farls. Square farls are the best shape for this recipe.
- Salt: I use Celtic sea salt.
- Fat (not pictured): avocado or olive oil are great choices or use bacon fat or other animal fat. Butter is not a good option due to its low smoke point, but it can be combined with a high temp cooking oil.
How to Make Potato Farl Fries
Cut the Farls into strips using a sharp knife.
In a skillet or deep fat fryer, heat your fat of choice until it is hot ( 375°F / 190°C), or add a little bit of Farl and see if it sizzles in the fat. When the fat is at the right temperature, add the Farl strips. Fry until golden brown, about 10-15 minutes. Remove from pan and drain on paper towels to remove excess fat.
Delicious Variations to Try
- Make these fries completely gluten-free & vegan by using rice flour and plant-based butter.
- Add grated Cheddar, Parmesan, or Gruyère to give these Farl Fries a cheesy richness.
- Herbs such as chives, thyme, parsley and oregano will give these Fries additional flavor and specks of color.
- By mixing in spices like smoked paprika, chili seasoning, or even curry powder, these Potato Farl Fries transform into a bold international twist on this classic Irish favorite!
- Sprinkle smoked salt and drizzle with truffle oil for a more sophisticated approach.
- Layering pot roast over the fries and topping with a Blue Cheese Dressing with a parsley garnish gives a new meaning to ‘meat and potatoes!’
- Serving Potato Farl Fries with bacon bits and a crispy bottom egg brings these Fries full circle right back to breakfast again, where Potato Farls first originated.
- Eat them hot out of the pan with your favorite dipping sauce – ketchup, BBQ sauce, garlic aioli, sour cream, the list goes on!
A Tip From Me
- A high temp / low smoke point fat is needed for frying. Neutral oils such as avocado or olive oil (NOT extra virgin olive oil) are ideal. Animal fats such as tallow and ghee are also ideal. I used tallow.
- Using square Farls will yield a more uniform appearance and texture of the fries.
- If the Farls are being shallow fried, add a handful of Farls to the pan / skillet at a time. Cooking small batches of Farls will ensure golden brown crispy fries.
- Reheat Potato Farl Fries in the air fryer at 350°F (175°C) or 375°F (190°C) for a crispier fry. Arrange the fries in a single layer, they should be ready in 3–5 minutes.
Got Questions?
I’ve got answers – hopefully!
Store fried Potato Farl Fries in an airtight container lined with kitchen paper to absorb excess fat. Reheat in an air fryer at 350°F (175°C) or 375°F (190°C) for a crispier fry. Arrange the fries in a single layer, they should be ready in 3–5 minutes.
The fat has not been hot enough. Using a digital thermometer takes away the guess work. Aim for a temperature of 375°F / 190°C. Or add one fry to the hot fat and see how it sizzles in the fat. A robust sizzle shows the fat is at the right temperature.
Potato Farl Fries can be baked or air fried. Toss the farl strips in oil / fat and then air fry at 380 – 400°F / 195 – 205°C for 15-20 minutes, shaking halfway through, until golden and crisp. Bake oil coated fries in a single layer on a sheet pan in a preheated 425-450°F / 220-230°C oven for 25 to 50 minutes.
Potato Farl Fries
Ingredients
- 8 potato farls
- 2 tbsp fat use a high temp oil, or animal fat.
- ½ tsp sea salt
Instructions
- Cut the Farls into strips using a sharp knife.
- In a skillet or deep fat fryer, heat your fat of choice until it is hot ( 375°F / 190°C), or add a little bit of Farl and see if it sizzles in the fat.
- When the fat is at the right temperature, add the farl strips. Fry until golden brown, about 10-15 minutes. Remove from pan and drain on paper towels to remove excess fat.
Notes
- A high temp / low smoke point fat is needed for frying. Neutral oils such as avocado or olive oil (NOT extra virgin olive oil) are ideal. Animal fats such as tallow and ghee are also ideal. I used tallow.
- Using square farls will yield a more uniform appearance and texture of the fries.
- If the farls are being shallow fried, add a handful of farls to the pan / skillet at a time. Cooking small batches of farls will ensure golden brown crispy fries.
- Reheat Potato Farl Fries in the air fryer at 350°F (175°C) or 375°F (190°C) for a crispier fry. Arrange the fries in a single layer, they should be ready in 3–5 minutes.
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