Begin by peeling the potatoes and chopping them into uniform pieces. Place these in a pot of boiling salted water or a steamer, cooking until fork-tender, which takes about 20-25 minutes. Drain the potatoes well and spread them out to cool slightly; this will help release excess moisture, ensuring fluffy potato farls.

After the potatoes have cooled for about 5 minutes, allow them to drain further in a sieve. This step is crucial for achieving the perfect texture, so ensure they are as dry as possible. Next, pass the potatoes through a ricer or sieve into a mixing bowl, creating a light, fluffy base for your Authentic Irish Potato Farls.

Add the all-purpose flour, sea salt, black pepper, and melted butter to the mashed potatoes. Mix everything together gently until a soft dough forms, being careful not to overwork it.

On a lightly floured surface, transfer the dough and gently flatten it into an 8-inch round disc that’s about ½-inch thick. Use a sharp knife to cut this disc into 6 equal wedges.

In a large frying pan, melt a generous amount of butter over medium heat—about 2 tablespoons should do. Once the butter is bubbling but not browned, carefully place the farls in the pan. Cook each side for about 5 minutes until they turn a wonderful golden brown.

Once cooked, transfer the potato farls to a plate lined with paper towels to absorb excess butter. Serve them warm alongside your breakfast favorites like eggs and bacon, or enjoy them on their own.