Description
These traditional Irish Potato Cakes, also known as Potato Farls, are crispy on the outside and fluffy on the inside. Made with mashed potatoes, flour, butter, and seasoning, they are a perfect side dish or snack that brings hearty comfort with every bite. Easy to prepare and fry, these potato cakes are a delicious homage to classic Irish cuisine.
Ingredients
Units
Scale
Potato Cakes
- 2 pounds potatoes (such as Russets or Yukon gold)
- 1 cup all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 3 tablespoons butter
For Frying
- 3 tablespoons butter
Instructions
- Prepare the Potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook evenly. Place the potatoes into a large pot and fill it with cold water until the potatoes are fully covered. Add about 1 teaspoon of salt to the water and stir.
- Cook the Potatoes: Bring the water to a boil over high heat, then reduce the heat to medium and cook the potatoes for about 15 minutes or until they are fork tender.
- Drain and Mash: Drain the potatoes thoroughly. Put the potatoes through a potato ricer, press them through a sieve, or use a potato masher to achieve a fluffy texture.
- Make the Dough: To the mashed potatoes, add 1 cup flour, 3 tablespoons butter, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until a dough is formed.
- Shape the Cakes: Flatten the dough into an 8-inch disk on a lightly floured surface, about 1 inch thick. Cut the disk into 8 triangular pieces, like slicing a pizza.
- Fry the Potato Cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato cakes and cook each side for about 4 to 5 minutes until golden brown and crispy.
Notes
- If using leftover mashed potatoes, take them out of the fridge for about 20 minutes before combining with butter, or use very soft or melted butter for best results.
- You may need to adjust the flour amount depending on your climate; drier climates may require less flour.
- You can use half mashed and half shredded potatoes if preferred for a different texture.
- Leftover cooled potato cakes can be refrigerated for up to 2 days in an airtight container.
- To freeze, let the potato cakes cool completely, then store them in an airtight container or freezer bag for up to 3 months. Flash freezing on a baking sheet before storing is recommended to prevent sticking.
- Thaw frozen potato cakes overnight in the refrigerator before frying as instructed.
Nutrition
- Serving Size: 1 potato cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
