Description
Classic Irish Potato Cakes, also known as Potato Farls, are fluffy mashed potatoes combined with flour and butter, formed into crispy golden triangles. Perfect as a comforting side dish or snack, these potato cakes are pan-fried to a delicious golden crust while maintaining a soft and tender inside.
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 Potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 teaspoon of salt to the water and stir.
- Boil Potatoes: Bring the potatoes to a boil over high heat, then reduce the heat to medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain and Mash: Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve, or use a potato masher to get them as fluffy as possible.
- Mix Dough: To the mashed potatoes add the flour, 3 tablespoons of butter, salt, and pepper. Mix thoroughly until you form a soft dough.
- Shape Potato Cakes: Flatten the dough into an 8-inch disk on a lightly floured surface, about 1 inch thick, then cut into 8 triangles like cutting a pizza.
- Fry Potato Cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato cakes and cook for about 4 to 5 minutes per side, until golden and crispy.
Notes
- If using leftover mashed potatoes, take them out of the fridge for about 20 minutes before combining with butter, or use really soft or melted butter for best mixing.
- You may need to adjust the amount of flour depending on humidity; drier climates might require less flour.
- You can substitute half the mashed potatoes with shredded potatoes if preferred for texture variation.
- Leftover cooled potato cakes can be refrigerated in an airtight container for up to 2 days.
- For longer storage, cool completely, then freeze potato cakes in an airtight container or freezer bag for up to 3 months. Flash freeze on a baking sheet before wrapping for best results.
- To reheat frozen potato cakes, thaw overnight in the refrigerator and then fry as usual.
Nutrition
- Serving Size: 1 potato cake
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
