Nothing beats the comforting goodness of a golden, crunchy exterior giving way to a soft, pillowy inside—especially when it’s from our beloved Crispy Irish Potato Cakes Recipe. These traditional Potato Farls are an absolute must-try if you love hearty, savory treats that feel like a warm hug on a plate.
Jump to:
Why You'll Love This Recipe
I genuinely can’t get enough of these crispy, buttery potato cakes. Every time I make them, the whole kitchen fills with that irresistible aroma, and they’re such a crowd-pleaser — they disappear fast!
- Simple Ingredients: Uses pantry staples you likely already have on hand.
- Perfect Texture: Crispy outsides with a tender, fluffy center every single time.
- Versatile Dish: Great for breakfast, as a side, or even a snack.
- Make-Ahead Friendly: You can refrigerate or freeze leftovers without losing quality.
Ingredients & Why They Work
When it comes to potato cakes, the ingredients are pretty straightforward — but choosing the right ones makes all the difference. I like using potatoes that mash well and a buttery touch that brings richness and helps with that golden crust.
- Potatoes: I recommend Russets or Yukon gold for their creamy texture and great flavor.
- All-purpose flour: This binds the mashed potatoes and helps create the perfect dough consistency.
- Salt: Enhances the natural flavors of the potatoes without overpowering.
- Black pepper: Freshly ground to add a gentle kick and depth.
- Butter: Used both in the dough and for frying to achieve that classic richness and crispy finish.
Make It Your Way
One of the best things about this Crispy Irish Potato Cakes Recipe is how easily you can customize it to suit your taste or whatever you have on hand. Whether you like a little extra herbaceous punch or want to make them dairy-free, these potato cakes warmly invite your creativity.
- Herb-Infused Potato Cakes: Adding finely chopped chives, parsley, or thyme into the dough lends a fresh, vibrant flavor that complements the savory potato base beautifully. I often toss in fresh chives because their mild oniony notes brighten every bite.
- Cheesy Twist: Mix in a handful of shredded cheddar or parmesan before shaping the cakes. Melty pockets of cheese add a wonderful richness and a touch of indulgence.
- Gluten-Free Option: Swap out the all-purpose flour for a gluten-free blend or even use oat flour for a nuttier texture. Just be mindful of the dough’s consistency as gluten-free flours vary.
- Spiced Up: A pinch of smoked paprika or cayenne pepper can elevate the traditional recipe with a subtle smoky heat. This is especially nice if you enjoy a little kick.
- Half Mashed, Half Shredded Potatoes: For a different texture, try substituting half of the mashed potatoes with shredded potatoes. This creates a lovely contrast of fluffy and crisp textures that I’ve found really satisfying.
Step-by-Step: How I Make Crispy Irish Potato Cakes Recipe
Step 1: Prepare Potatoes with Care
Begin by peeling and cutting your potatoes into evenly sized chunks — this is key to cooking them uniformly. Place the pieces in a large pot and cover completely with cold water. Adding about a teaspoon of salt to the water seasons the potatoes from the start. Bring the water to a boil over high heat, then lower it to medium to maintain a gentle boil. Cook the potatoes for about 15 minutes until they’re tender when pierced with a fork. This tender stage ensures your potato cakes will have a soft interior.
Step 2: Drain and Fluff Your Potatoes
Drain the cooked potatoes thoroughly to prevent excess moisture in your dough. For the fluffiest texture, use a potato ricer or press the potatoes through a sieve; if you don’t have these tools, a sturdy potato masher works well too. The fluffier the mash, the lighter your potato cakes will be — and that’s what we want for the perfect bite.
Step 3: Create the Dough
Transfer the fluffy mashed potatoes to a mixing bowl and add 1 cup of all-purpose flour, 3 tablespoons of butter, ½ teaspoon salt, and freshly ground black pepper to taste. Mix everything thoroughly until a soft, cohesive dough forms. If the dough feels too sticky, sprinkle in a little more flour, but be careful not to overdo it—too much flour will make the cakes dense instead of light and crispy.
Step 4: Shape Your Potato Cakes
Lightly flour a clean surface and gently flatten the dough into an 8-inch disk about 1 inch thick. Using a sharp knife, cut this disk into 8 equal triangles, like slicing a pizza. These farls will cook evenly and develop that signature golden crust. Handle them gently to preserve their shape.
Step 5: Pan-Fry to Crispy Perfection
Heat 3 tablespoons of butter in a large skillet over medium heat until it sizzles gently. Add the potato cakes carefully, giving them enough space so they don’t crowd the pan. Fry each side for 4 to 5 minutes, or until beautifully golden and crispy. You’ll know they’re ready when they release easily from the pan and you see that lovely crust. Flip carefully and repeat on the other side. This step is pure magic — the crisp exterior combined with a soft, buttery center is truly irresistible.
Top Tip
These Crispy Irish Potato Cakes are simple but getting the texture just right can really elevate the dish. Here are some practical tips from my own kitchen experiments to help you make perfect potato cakes every time.
- Use the Right Potato: Russets or Yukon gold work best because they mash fluffy and hold together well. Waxy potatoes won’t give you that light texture we want.
- Don’t Overwork the Dough: Mix just until combined. Over-mixing can make the cakes dense instead of soft inside with a crisp exterior.
- Control Your Heat: Medium heat is key for frying. Too high, and the cakes burn before cooking through; too low, and they won’t crisp up nicely.
- Butter for Flavor and Crispness: Using butter both in the dough and for frying makes a delicious difference in flavor and helps develop that irresistible golden crust.
How to Serve Crispy Irish Potato Cakes Recipe
Garnishes
To elevate your Crispy Irish Potato Cakes, a sprinkle of freshly chopped chives or parsley adds a lovely fresh note. A dollop of sour cream or a smear of butter on top melts perfectly into warm cakes. For some extra zing, serve with a side of tangy Irish mustard or a drizzle of wholegrain mustard sauce.
Side Dishes
These potato cakes pair beautifully with traditional Irish breakfasts—think sunny-side-up eggs, crispy bacon, or sausages. For a vegetarian meal, serve alongside sautéed mushrooms, baked beans, or a fresh green salad with a zesty vinaigrette. They also make a comforting side to stews or roasted vegetables.
Make Ahead and Storage
Storing Leftovers
Once your Crispy Irish Potato Cakes have cooled completely, store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to 2 days, making them perfect for quick reheat breakfasts or snacks.
Freezing
You can freeze these potato cakes for up to 3 months. First, let them cool completely, then flash freeze by placing them on a baking sheet until firm. Afterward, transfer to an airtight container or freezer bag. This method keeps their texture intact, so they’re just as delicious later!
Reheating
To reheat frozen cakes, thaw them overnight in the refrigerator. For best results, fry them again in butter over medium heat for 4 to 5 minutes per side until golden and crisp, just like when freshly made.
Frequently Asked Questions:
Yes! Just let the mashed potatoes come to room temperature for about 20 minutes or use very soft or melted butter for easier mixing into the dough.
Russet or Yukon gold potatoes are ideal since they mash fluffy and hold together well when combined with flour and butter.
Absolutely! Using half mashed and half shredded potatoes is a great variation that adds a different texture to your potato cakes.
Frying over medium heat with enough butter allows the cakes to cook through and develop a golden, crispy crust without burning. Patience is key—cook about 4 to 5 minutes per side.
Final Thoughts
Making this Crispy Irish Potato Cakes Recipe has been such a heartwarming journey for me, combining simple ingredients into a comforting and flavorful dish. Whether you’re enjoying them as part of a hearty breakfast or a cozy side dish, I hope these cakes bring a little taste of Ireland to your table and become a delicious tradition in your kitchen. Happy cooking and Sláinte!
Print
Crispy Irish Potato Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Irish
- Diet: Vegetarian
Description
Irish Potato Cakes, also known as Potato Farls, are traditional savory cakes made from mashed potatoes mixed with flour and butter, then pan-fried until golden and crispy. These comforting cakes are perfect for breakfast or as a side dish, offering a deliciously soft inside with a lightly crisp exterior.
Ingredients
Potato Cakes
- 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)
- 3 tablespoons butter
For Frying
- 3 tablespoons butter
Instructions
- Prepare Potatoes: Make sure all the potatoes are cut into equal size pieces so that they cook evenly. Place the potatoes into a large pot and fill it with cold water enough to fully cover them. Add about 1 teaspoon of salt to the water and stir.
- Cook Potatoes: Bring the water to a boil over high heat, then reduce heat to medium and cook the potatoes for about 15 minutes or until fork tender.
- Drain and Mash: Drain the potatoes thoroughly. Use a potato ricer, press through a sieve, or mash with a potato masher to get as fluffy a texture as possible.
- Make Dough: To the mashed potatoes, add 1 cup flour, 3 tablespoons butter, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until you form a cohesive dough.
- Form Potato Cakes: On a lightly floured surface, flatten the dough into an 8-inch disk about 1 inch thick. Cut the disk into 8 triangles, like cutting a pizza.
- Fry Potato Cakes: Melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the potato cakes and cook for 4 to 5 minutes per side until golden and crispy.
Notes
- If using leftover mashed potatoes, allow them to come to room temperature for about 20 minutes or use very soft or melted butter for easier mixing.
- Adjust flour amount as needed; dry climates may require less flour to achieve proper dough consistency.
- You can substitute half of the mashed potatoes with shredded potatoes if preferred.
- Leftover potato cakes can be refrigerated for up to 2 days in an airtight container.
- For freezing, let potato cakes cool completely, then store in an airtight container or freezer bag for up to 3 months. Flash freezing on a baking sheet before storage helps maintain texture.
- To reheat frozen cakes, thaw overnight in the refrigerator and then fry as directed.
Nutrition
- Serving Size: 1 potato cake
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
Leave a Reply