Irish Potato Cakes (Potato Farls)
User Reviews
4.6
Irish Potato Cakes (Potato Farls)
Description
To make Irish Potato Cakes, peeled potatoes are boiled until tender, then mashed thoroughly to a fluffy consistency. The mash is combined with all-purpose flour, butter, salt, and freshly ground black pepper to form a dough. This dough is shaped into an 8-inch disk about 1 inch thick and sliced into 8 triangular wedges. The wedges are fried in butter over medium heat until both sides are golden brown and crisp, creating a contrast between the tender interior and crunchy exterior.
This dish complements breakfast plates or can be a side alongside meats or stews. The potato cakes are mild in flavor, with the butter adding richness and the flour providing structure. They are versatile and comforting.
If using leftover mashed potatoes, letting them soften before combining helps with mixing. Flour amount may need adjusting for different humidity conditions. Potato cakes can be refrigerated for up to 2 days or frozen for up to 3 months, with thawing recommended prior to frying. Flash freezing individually can help prevent sticking in storage.
Ingredients
Potato Cakes
- 2 pounds potato 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
- 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 tsp of salt to the water and stir.
- Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible.
- To the mashed potatoes add the flour, 3 tablespoons of butter, salt and pepper and mix thoroughly until you form a dough.
- 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.
- Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.
Notes
- Use about equal-sized potato pieces to ensure uniform cooking.
- If using leftover mashed potatoes, allow them to reach room temperature or use very soft or melted butter for ease of mixing.
- Adjust flour amount based on dough consistency and humidity; less may be needed in dry climates.
- You may substitute half the mashed potatoes with shredded potatoes for variation.
- Store cooked cakes in an airtight container in the fridge up to 2 days or freeze for up to 3 months. Flash freezing before storing prevents sticking.
- Thaw frozen cakes overnight in the refrigerator before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 220kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 154mg | 6% |
| Potassium | 498mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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