There’s something downright irresistible about crispy edges paired with a soft, fluffy center — and that’s exactly what you get with this Crispy Irish Potato Cakes Recipe. Perfect for breakfast, lunch, or as a hearty side, these traditional potato farls will quickly become a favorite in your kitchen!
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Why You'll Love This Recipe
I can’t get enough of how these potato cakes manage to be both crunchy and melt-in-your-mouth tender. They’re straightforward to make, use simple ingredients, and fit every meal slot — now that’s a win in my book!
- Easy to make: This recipe uses everyday pantry staples and straightforward steps.
- Crispy & fluffy: Golden crust outside with a pillowy soft inside.
- Versatile: Great for breakfast, a snack, or paired with dinner classics.
- Family favorite: Everyone from kids to adults can’t resist these!
Ingredients & Why They Work
When it comes to ingredients, simplicity is key. Choosing the right potatoes and quality butter makes all the difference here, so grab what you love and let’s get cooking!
- Potatoes: I prefer Russets or Yukon gold for their fluffy texture once cooked, making the cakes perfectly soft inside.
- All-purpose flour: Binds the mashed potatoes into a dough without weighing them down.
- Salt: Enhances the natural potato flavor—season to your taste.
- Black pepper: Freshly ground for just the right amount of subtle spice.
- Butter: Added both to the dough and for frying, it creates that wonderful golden, crispy crust and rich taste.
Make It Your Way
The beauty of this Crispy Irish Potato Cakes Recipe lies in its simplicity and versatility. Feel free to customize it to suit your taste buds or whatever you have on hand in your kitchen!
- Herbed Twist: Adding fresh chopped herbs like chives, parsley, or thyme to the dough brightens the flavor and adds a lovely fresh note. I love this variation in spring when herbs are abundant.
- Cheesy Upgrade: Mixing in some grated sharp cheddar or Parmesan into the dough creates a rich, gooey surprise inside your potato cakes. It’s perfect for cheese lovers looking for an indulgent treat.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make this recipe suitable for gluten sensitivities. Just keep an eye on the dough texture—you might need to use a little less flour if the blend absorbs differently.
- Spicy Kick: For a bit of heat, sprinkle in some cayenne pepper or finely chopped jalapeño peppers before frying. It adds a fun, unexpected zing that pairs wonderfully with buttered potatoes.
- Mix of Mashed and Shredded: I sometimes use half mashed potatoes and half shredded potatoes for an extra-textured Crispy Irish Potato Cakes Recipe. It’s a bit heartier and creates a delightful contrast in each bite.
Step-by-Step: How I Make Crispy Irish Potato Cakes Recipe
Step 1: Perfectly Prepare the Potatoes
Start by peeling and cutting 2 pounds of potatoes into equal-sized chunks—Russets or Yukon golds work beautifully here. Equal pieces ensure even cooking, so none turn mushy while others remain firm. Place them in a large pot, cover with cold water, and add about a teaspoon of salt. Bring it to a boil over high heat, then lower to medium and simmer for 15 minutes, or until a fork slides easily into the potatoes. The potatoes should be tender but not falling apart—this is key for that fluffy texture we want inside the cakes.
Step 2: Mash Into Fluffy Perfection
Drain the cooked potatoes thoroughly to avoid soggy cakes. Use a potato ricer, sieve, or simply a masher to get them fluffy and smooth—lumps are okay if you like a bit of rustic texture, but the fluffier the better. This step is the foundation of your Crispy Irish Potato Cakes Recipe, so take your time to get it just right.
Step 3: Form the Dough
Mix the fluffy mashed potatoes with 1 cup of all-purpose flour, 3 tablespoons of softened butter, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir everything until it forms a soft dough. You want it pliable enough to shape but not so sticky that it clings to your hands—add a little extra flour if it feels too wet, especially if you’re in a humid kitchen.
Step 4: Shape into Potato Cakes
Lightly flour your surface and pat the dough into an 8-inch wide disk, about 1 inch thick. Then cut the disk into 8 triangular pieces, just like slicing a pizza. This classic shape makes them easy to flip and perfect for sharing. If you prefer smaller cakes, feel free to cut into more pieces.
Step 5: Fry Until Golden and Crispy
Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Gently add the potato cakes and cook each side for 4 to 5 minutes, until they turn a gorgeous golden brown and develop a satisfying crispiness. The butter not only helps crisp the exterior but also adds a rich flavor that’s just irresistible. When flipping, use a spatula carefully to keep their shape intact.
Top Tip
These tips will help you get the perfect texture and flavor out of your Crispy Irish Potato Cakes Recipe every time, making the process smoother and more enjoyable.
- Perfect Potato Prep: Cutting your potatoes into equal-sized pieces ensures even cooking, which is crucial for fluffy mashed potatoes—the foundation for fantastic potato cakes.
- Butter Makes a Difference: Adding 3 tablespoons of butter to the dough and another 3 tablespoons for frying really brings out a beautiful richness and crispiness—don’t skip it!
- Flour Balance: Adjust the flour quantity slightly if needed; humidity can affect how much flour you’ll need to form a dough that holds but isn’t dry.
- Don’t Rush Cooling: Let your potato cakes cool completely before freezing to keep their shape and texture intact when reheated later.
How to Serve Crispy Irish Potato Cakes Recipe
Garnishes
Keep it simple yet tasty with fresh chopped chives, parsley, or a sprinkle of flaky sea salt. For a tangy twist, a dollop of sour cream or some creamy Irish butter on top is divine. You can also add a bit of sharp cheddar or a light drizzle of honey for a subtle sweetness that contrasts beautifully with the crispy edges.
Side Dishes
Crispy Irish Potato Cakes pair wonderfully with classic breakfast staples like fried or poached eggs and sautéed mushrooms. For a lunch or dinner side, try them alongside grilled sausages, roasted vegetables, or a simple green salad. They also complement hearty Irish stews and braised meats, soaking up the delicious sauces perfectly.
Make Ahead and Storage
Storing Leftovers
Once your potato cakes have cooled, store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to 2 days. Just give them a quick re-fry or warm up in a skillet to revive that lovely crispiness.
Freezing
If you want to freeze your potato cakes, let them cool completely first. Then arrange them on a baking sheet and pop them into the freezer until solid — this flash freezing step helps them keep their shape. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months.
Reheating
Thaw frozen potato cakes overnight in the refrigerator before reheating. Re-fry them in a little butter over medium heat for 4 to 5 minutes on each side until heated through and crispy again. This method keeps them just as delicious as freshly made.
Frequently Asked Questions:
Yes! Leftover mashed potatoes work great, but be sure to take them out of the fridge about 20 minutes before mixing or use very soft or melted butter to help with blending the dough.
Russet or Yukon Gold potatoes are ideal because they’re starchy and fluffy when cooked, making for light and fluffy potato cakes.
Use medium heat when frying and enough butter to coat the pan. Cook each side for 4 to 5 minutes until golden. Medium heat prevents burning while giving a beautiful crispy crust.
While all-purpose flour is best for binding, you could try a gluten-free flour blend, but the texture might vary. Using half mashed and half shredded potatoes is also an interesting variation that adds texture.
Final Thoughts
Making Crispy Irish Potato Cakes Recipe is such a rewarding experience—these humble cakes pack a comforting, nostalgic punch with every bite. Whether you’re serving them for breakfast, lunch, or as a beloved side dish for dinner, they bring a touch of Irish warmth and tradition to your table. I hope this recipe becomes one of your kitchen favorites, as it has for me. Happy cooking, and enjoy every crispy, buttery bite!
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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 a traditional and comforting side dish made from fluffy mashed potatoes combined with flour and butter, then pan-fried to golden, crispy perfection. This recipe yields crispy, flavorful potato cakes perfect for breakfast, lunch, or as a side for dinner.
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: Cut the potatoes into equal-sized pieces to ensure even cooking. Place them in a large pot, cover with cold water, add about 1 teaspoon of salt, and bring to a boil over high heat.
- Cook Potatoes: Once boiling, reduce heat to medium and cook the potatoes for about 15 minutes or until they are fork tender.
- Drain and Mash: Drain the potatoes thoroughly. Use a potato ricer, sieve, or potato masher to mash the potatoes until fluffy.
- Make Dough: Add the flour, 3 tablespoons of butter, salt, and freshly ground black pepper to the mashed potatoes. Mix well until a dough forms.
- Shape Cakes: On a lightly floured surface, flatten the dough into an 8-inch disk about 1 inch thick. Cut the disk into 8 triangular pieces, similar to slicing a pizza.
- Fry Potato Cakes: Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the potato cakes and cook for 4 to 5 minutes on each side until golden and crispy.
Notes
- If using leftover mashed potatoes, remove them from the fridge about 20 minutes before starting to soften, or use really soft or melted butter to help with mixing.
- Flour amount may need adjustment based on humidity; less flour might be needed in dry climates.
- You can substitute half the mashed potatoes with shredded potatoes if preferred.
- Leftover potato cakes can be refrigerated in an airtight container for up to 2 days.
- For freezing, let the 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 bagging helps maintain shape.
- Thaw frozen potato cakes in the refrigerator overnight before frying as instructed.
Nutrition
- Serving Size: 1 potato cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
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