Description
Crispy Irish Potato Cakes, also known as Potato Farls, are a beloved traditional treat made with fluffy mashed potatoes and a simple dough that’s pan-fried to golden perfection. These savory cakes are easy to prepare and perfect for breakfast, brunch, or as a comforting side dish any time of day.
Ingredients
Scale
Potatoes
- 2 pounds Potatoes (Russets or Yukon gold)
Dry Ingredients
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if desired)
- ½ teaspoon Salt
- ½ teaspoon Black Pepper (freshly ground)
Fats
- 6 tablespoons Butter (Use 3 tablespoons in the dough and save the rest for frying)
Instructions
- Prepare and Boil Potatoes: Peel the potatoes and cut them into cubes. Place the potatoes in a pot of salted water and bring to a boil. Cook for approximately 15 minutes or until the potatoes are fork-tender.
- Mash the Potatoes: Drain the cooked potatoes thoroughly. Use a potato ricer, sieve, or masher to mash them until completely smooth and fluffy, ensuring no lumps remain.
- Make Dough: In a large mixing bowl, combine the mashed potatoes with 1 cup of all-purpose flour, 3 tablespoons of melted butter, salt, and freshly ground black pepper. Stir the mixture until a soft, cohesive dough forms.
- Shape the Potato Cakes: Lightly flour a clean surface and flatten the dough into a disk about 1 inch thick. Using a knife, cut the disk into 8 equal triangular pieces (similar to slicing a pizza).
- Fry the Potato Cakes: Heat the remaining 3 tablespoons of butter in a skillet over medium heat. Fry each potato cake for 4 to 5 minutes on each side until they develop a golden brown and crispy exterior.
Notes
- Choosing starchy potatoes like Russets or Yukon gold ensures the best texture for the cakes.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust salt and pepper quantities according to personal preference.
- Serve hot with butter, sour cream, or your favorite savory toppings.
