Description
Traditional Irish Potato Cakes, also known as Potato Farls, are crispy golden triangles made from fluffy mashed potatoes combined with flour and butter. These comforting cakes are pan-fried to perfection, making a delicious side dish or snack.
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: Cut all the potatoes into equal size pieces to ensure even cooking. Place them in a large pot and cover with cold water. Add about 1 teaspoon of salt and stir.
- Cook Potatoes: Bring the water to a boil over high heat, then reduce to medium heat and cook for about 15 minutes or until the potatoes are fork tender.
- Drain and Mash: Drain the cooked potatoes well. Use a potato ricer, sieve, or masher to mash them thoroughly until fluffy.
- Make Dough: Add 1 cup flour, 3 tablespoons of butter, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper to the mashed potatoes. Mix thoroughly to form a soft dough.
- Shape Potato 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 slicing a pizza.
- Cook 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 they are golden brown and crispy.
Notes
- If using leftover mashed potatoes, let them sit at room temperature for 20 minutes before mixing with butter, or use softened or melted butter for better incorporation.
- Adjust the flour amount depending on humidity; in dry climates, less flour may be needed.
- You can substitute half of the mashed potatoes with shredded potatoes for a different texture.
- Leftover potato cakes can be refrigerated in an airtight container for up to 2 days.
- For longer storage, cool cakes completely, then freeze in an airtight container or freezer bag for up to 3 months. Flash freezing on a baking sheet before wrapping helps prevent sticking.
- To reheat frozen cakes, thaw overnight in the refrigerator and fry as usual.
Nutrition
- Serving Size: 1 potato cake
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
