Description
A classic Irish comfort food, these Potato Cakes (Potato Farls) are crispy on the outside and fluffy on the inside. Made from simple ingredients like potatoes, flour, and butter, they make a perfect side dish or snack. Easy to prepare and delicious to eat, they bring traditional Irish flavors right to your table.
Ingredients
Scale
Potato Cakes
- 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
For Frying
- 3 tablespoons butter
Instructions
- Prepare the potatoes: Make sure all the potatoes are cut into equal-sized pieces so that they cook evenly. Place them in a large pot and cover with cold water. Add about 1 teaspoon of salt to the water and stir.
- Cook the potatoes: Bring the pot to a boil over high heat, then reduce to medium. Cook for about 15 minutes or until the potatoes are fork tender.
- Drain and mash: Drain the potatoes thoroughly. Use a potato ricer, sieve, or masher to mash the potatoes until fluffy.
- Make the dough: Add the flour, 3 tablespoons of butter, salt, and pepper to the mashed potatoes. Mix thoroughly until a dough forms.
- Shape the cakes: On a lightly floured surface, flatten the dough into an 8-inch disk about 1 inch thick. Cut the disk into 8 triangular pieces, like a pizza.
- Cook the potato cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato cakes and cook for 4 to 5 minutes on each side until golden brown and crispy.
Notes
- If using leftover mashed potatoes, bring them to room temperature for about 20 minutes before mixing with butter, or use very soft or melted butter.
- Adjust the flour amount if needed; in dry climates, you may require less flour.
- You can substitute half the mashed potatoes with shredded potatoes if preferred.
- Refrigerate leftover cooled potato cakes in an airtight container for up to 2 days.
- For freezing, let the cakes cool completely, then flash freeze on a baking sheet until solid before storing in an airtight container or freezer bag for up to 3 months.
- Thaw frozen potato cakes overnight in the refrigerator, then fry as usual.
