Description
Irish Potato Cakes, also known as Potato Farls, are a traditional Irish side dish made from fluffy mashed potatoes combined with flour and butter, shaped into triangles, and pan-fried until golden and crispy. These cakes have a creamy interior with a beautifully crisp exterior, perfect for serving alongside stews, breakfast, or as a comforting snack.
Ingredients
Scale
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)
- 6 tablespoons butter (divided into 3 tablespoons for dough and 3 tablespoons for frying)
Instructions
- Prep the Potatoes: Cut all the potatoes into equal-sized pieces to ensure even cooking. Place them in a large pot and cover with cold water. Add about 1 teaspoon of salt and stir to dissolve.
- Boil the Potatoes: Bring the pot to a boil over high heat, then reduce the heat to medium and cook for about 15 minutes, until the potatoes are fork-tender.
- Mash the Potatoes: Drain the potatoes well. Pass them through a potato ricer, push through a sieve, or mash thoroughly using a potato masher to achieve a fluffy texture.
- Make the Dough: Add the 3 tablespoons of butter, flour, salt, and freshly ground black pepper to the mashed potatoes. Mix everything thoroughly until a smooth dough forms.
- Shape the Potato Cakes: On a lightly floured surface, flatten the dough into an 8-inch diameter disk about 1 inch thick. Cut the disk into 8 equal triangle-shaped pieces, similar to slicing 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 fry for approximately 4 to 5 minutes per side, or until they turn golden brown and crispy on the outside.
Notes
- Use Yukon gold potatoes for a creamier texture, though Russet potatoes also work well.
- Ensure the potatoes are drained very well before mashing to prevent soggy dough.
- Pan-frying in butter is essential for achieving the characteristic crispy crust and rich flavor.
- These potato cakes pair wonderfully with Irish breakfast, stews, or a hearty soup.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cake
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 154 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 23 mg
