Name: Crispy Irish Potato Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 2 pounds potatoes (such as Russets or Yukon gold); 1 cup all-purpose flour; ½ teaspoon salt (or to taste); ½ teaspoon black pepper (freshly ground); 3 tablespoons butter; 3 tablespoons butter

Nothing beats the cozy comfort of these golden, fluffy classics—my Crispy Irish Potato Cakes Recipe (also called Potato Farls) delivers a perfectly crispy outside with an irresistibly soft inside. Trust me, once you try these, you’ll want them on your table all year round!

The image shows a white plate with seven triangular pieces of golden brown food arranged in a circle. Each piece has a crispy, browned outer layer with small bits of bright green herbs sprinkled on top. The texture looks crunchy on the outside with hints of soft, creamy spots where the surface is lighter. The plate rests on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Irish Potato Cakes Recipe
Top Tip
How to Serve Crispy Irish Potato Cakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Irish Potato Cakes Recipe

Why You'll Love This Recipe

I have to admit, I’m a bit obsessed with these potato cakes. They’re simple, rustic, and bring that nostalgic Irish charm to the kitchen every time I make them. Crispy on the outside, fluffy on the inside—I love how versatile and satisfying they are.

Comfort Food Perfection: The crunchy exterior contrasts beautifully with the tender potato center for pure comfort on a plate.
Simple Ingredients: You only need a handful of pantry staples to whip up these traditional Irish potato cakes.
Quick & Easy: In about 45 minutes, you’ll have a batch ready to fry and enjoy—perfect for busy weeknights.
Great for Leftovers: Make extra and store, then reheat to enjoy anytime you want that crispy, warm goodness.

Ingredients & Why They Work

For this recipe, choosing the right potatoes and butter really makes a difference. I prefer Yukon Golds or Russets for their fluffy texture after boiling. Make sure to get good-quality butter, as it adds wonderful richness both to the dough and for frying.

Flat lay of two whole Russet potatoes with natural brown skin, a small mound of white all-purpose flour on a simple white ceramic plate, a small white bowl filled with fine salt crystals, a small white bowl with freshly ground black pepper, a few slices of golden yellow butter arranged neatly on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Russets or Yukon Golds offer the best balance of fluffiness and flavor for perfect potato cakes.
All-purpose flour: Acts as the binder to hold the potato dough together without weighing it down.
Salt: Enhances all the flavors, both in the potato dough and the cooking water.
Black pepper: Freshly ground for a little subtle heat and depth.
Butter: Used twice—first mixed into the dough for richness, then melted for frying to achieve that golden crisp crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Irish Potato Cakes Recipe is how easily you can tailor it to your taste or pantry. Whether you want a bit more texture, a twist of flavor, or a diet-friendly spin, these classic potato farls welcome creativity!

Variation: For a little extra bite, I love swapping half the mashed potatoes for shredded potatoes. It adds a delightful texture contrast that keeps the inside just a bit heartier while still crispy outside.
Herb-Infused: Adding fresh chopped chives or parsley to the dough creates a fresh green note that brightens the humble flavors beautifully.
Gluten-Free: If you're avoiding gluten, try substituting the all-purpose flour with a 1-to-1 gluten-free flour blend. Just be mindful the dough may be a bit stickier and adjust flour quantity if needed.
Spicy Kick: Mix a pinch of smoked paprika or cayenne pepper into the dough for subtle warmth that pairs wonderfully with the buttery crispiness.
Make-Ahead: These potato cakes freeze perfectly! I like to flash freeze on a sheet, then store in bags so I can enjoy a crispy snack anytime by frying straight from frozen, after thawing overnight.

Step-by-Step: How I Make Crispy Irish Potato Cakes Recipe

The image shows a white plate with two sunny-side-up eggs on the left side, each egg having a bright yellow yolk and white edges sprinkled with black pepper. Above the eggs are two thick slices of red tomato, seasoned lightly with green herbs and black pepper. On the right side of the plate, there are two golden-brown, triangle-shaped toast pieces with a slightly crispy texture, sprinkled with small bits of green herbs. A silver fork rests inside the plate’s upper left edge. The plate is placed on a dark wooden surface with fresh green parsley leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Potatoes for Perfect Texture

Start by peeling (if you like) and cutting your potatoes into evenly sized chunks. This ensures they cook uniformly, so no surprise lumps. Place them in a large pot and cover with cold water seasoned with about a teaspoon of salt. Starting with cold water instead of hot prevents the outsides from overcooking before the centers are tender. Bring to a boil over high heat, then reduce to medium and simmer for about 15 minutes until you can easily pierce them with a fork.

Step 2: Drain and Fluff Up Your Potatoes

Once tender, drain the potatoes thoroughly. The secret to fluffy cakes is to get rid of excess moisture. Use a potato ricer or sieve if you have one to press the potatoes into a light, airy consistency. If not, a masher works fine—just mash until there are no big lumps but keep the texture soft.

Step 3: Mixing the Dough with Care

To your mashed potatoes, add the flour, 3 tablespoons of butter, salt, and freshly ground black pepper. Work everything together gently but thoroughly until you have a soft, pliable dough. If the dough feels sticky or too loose, sprinkle in a bit more flour, especially if you’re in a humid area. The butter adds essential richness that keeps the cakes tender inside.

Step 4: Shaping into Perfect Potato Farls

On a lightly floured surface, flatten your dough into an 8-inch disk about 1 inch thick. Think of it as pizza dough! Using a sharp knife, slice into 8 equal triangular pieces. This shape helps the cakes cook evenly and makes for easy flipping in the pan.

Step 5: Frying to Golden Crispy Perfection

Heat the remaining 3 tablespoons of butter in a large skillet over medium heat. Once melted and foaming, place the potato triangles in the pan in a single layer. Fry each side for 4 to 5 minutes until you see a deep golden-brown crust forming. Resist the urge to move them too often; letting them sit undisturbed is what builds that signature crispy crust. Flip carefully and cook the other side just as long.

Once done, transfer the potato cakes to a paper towel-lined plate to absorb any excess butter. Serve warm, maybe with a dab of sour cream or your favorite Irish butter for an authentic touch.

Top Tip

Mastering the perfect Crispy Irish Potato Cakes Recipe comes down to a few simple secrets that help you get that irresistible golden crust with a soft, fluffy inside. These tips make all the difference, trust me!

Use the Right Potatoes: Russets or Yukon golds are your best friend for fluffy mashed potatoes that hold together perfectly without becoming gluey.
Consistent Potato Cuts: Cutting potatoes into equal sizes ensures they cook evenly, so no surprises with undercooked chunks or mushy bits.
Butter Both in and for Frying: Incorporate butter into the dough for richness, then use plenty while frying for that signature crispy, golden finish.
Don’t Skip the Flour Adjustment: Depending on your kitchen’s humidity, tweak the flour amount slightly to get a soft but workable dough—you’ll avoid dry or crumbly cakes this way.

How to Serve Crispy Irish Potato Cakes Recipe

The image shows two clear glass bowls side by side on a white marbled surface. The bowl on the left contains three layers: the bottom layer is yellow shredded substance, the middle layer is a pile of white flour, and the top layer has two small square pieces of pale yellow butter along with a small pile of black pepper. The bowl on the right has a single thick dough layer with a smooth slightly shiny texture, and a white spatula with a maroon handle resting inside the bowl on the right side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add a sprinkle of freshly chopped chives or parsley for a pop of color and fresh flavor. A dollop of sour cream or a drizzle of tangy crème fraîche can also elevate these potato cakes beautifully. For a little extra indulgence, a small pat of melting butter right before serving takes them over the top.

Side Dishes

Crispy Irish Potato Cakes make an excellent side for a traditional Irish breakfast or alongside sautéed greens like kale or spinach. They also pair wonderfully with hearty stews, grilled sausages, or a fresh garden salad for a lighter meal. Don’t forget a generous helping of tangy coleslaw or roasted root vegetables to round out the plate.

Make Ahead and Storage

Storing Leftovers

If you have any leftover potato cakes, let them cool completely before placing them in an airtight container. You can safely refrigerate them for up to 2 days, making for an easy follow-up snack or side dish anytime.

Freezing

For longer storage, cool your potato cakes completely, then flash freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer bag and keep them in the freezer for up to 3 months. This keeps the cakes fresh and ready whenever you need a quick comfort food fix.

Reheating

Reheat frozen potato cakes by thawing them overnight in the fridge. When ready, simply pan-fry them again in butter over medium heat for about 4 to 5 minutes per side until warmed through and crispy once more. This revives their lovely golden crust and fluffy interior, just like fresh!

Frequently Asked Questions:

Can I use leftover mashed potatoes for this recipe?

Yes! Leftover mashed potatoes work well, just bring them to room temperature for about 20 minutes before mixing with flour and butter, or use very soft or melted butter to help everything combine smoothly.

What’s the best potato to use for Crispy Irish Potato Cakes?

Russet or Yukon gold potatoes are ideal as they mash up fluffy without getting too sticky, helping you achieve tender insides with a crispy exterior.

How do I get my potato cakes nice and crispy?

Frying the cakes in plenty of butter over medium heat and giving them enough time to develop a golden crust—about 4 to 5 minutes per side—is key. Avoid turning them too often to build that perfect crunch.

Can I freeze the potato cakes?

Definitely! After cooling, freeze them in an airtight container or freezer bag for up to 3 months. For best results, flash freeze them first on a baking sheet to prevent sticking.

Final Thoughts

There’s something truly comforting about Crispy Irish Potato Cakes that brings a bit of Irish warmth into your kitchen. Whether you’re making them for a cozy breakfast or a satisfying side, this recipe is all about simple ingredients coming together to create magic. I hope these tips and serving ideas inspire you to enjoy this classic dish time and time again—every bite is a little celebration of tradition and taste.