Description
These Crispy Irish Potato Cakes, also known as Potato Farls, are a delightful and comforting treat made from starchy potatoes, flour, and butter, pan-fried to golden perfection. Perfect as a side dish or a hearty snack, they offer a crispy exterior with a soft, fluffy inside that you’ll crave daily.
Ingredients
Scale
Potato Cake Ingredients
- 2 pounds Potatoes (Russets or Yukon gold; choose starchy potatoes for best texture and flavor)
- 1 cup All-Purpose Flour (substitute with gluten-free flour if desired)
- ½ teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground, optional)
- 6 tablespoons Butter (3 tablespoons for dough, 3 tablespoons for frying)
Instructions
- Prepare the Potatoes: Peel and cube the potatoes, then place them in salted water and boil for about 15 minutes, or until they are fork-tender and easily pierced.
- Mash the Potatoes: Drain the potatoes thoroughly and mash them using a ricer, sieve, or potato masher to achieve a completely smooth and fluffy texture without lumps.
- Make the Dough: In a large mixing bowl, combine the mashed potatoes with 1 cup of flour, 3 tablespoons of softened butter, salt, and freshly ground black pepper. Stir the mixture until it forms a soft, pliable dough.
- Shape the Potato Cakes: Lightly flour a surface and flatten the dough into a 1-inch thick round disk. Using a knife, cut the disk into 8 equal triangular pieces, resembling farls.
- Fry the Potato Cakes: Heat the remaining 3 tablespoons of butter in a skillet over medium heat. Carefully place the potato cakes in the skillet and fry each side for 4 to 5 minutes or until they develop a crispy, golden-brown crust.
- Serve: Remove the potato cakes from the skillet, place them on a paper towel to drain any excess butter, and serve warm. They pair wonderfully with butter, sour cream, or your favorite breakfast accompaniments.
Notes
- For best results, use starchy potatoes like Russets or Yukon Gold to ensure a fluffy interior.
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Adjust the salt and pepper to your taste preferences.
- Ensure the potatoes are mashed very smoothly for the best texture.
- Use medium heat when frying to avoid burning the butter and to evenly crisp the cakes.
- These cakes are best served fresh but can be reheated in a skillet for crispiness.
