Name: Crispy Irish Potato Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 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; 3 tablespoons butter

There’s something incredibly satisfying about biting into a golden, crunchy exterior with a soft, fluffy interior—and that’s exactly what this Crispy Irish Potato Cakes Recipe delivers. These Irish Potato Cakes, or Potato Farls as they’re sometimes called, are a comforting treat perfect for any time of day.

The image shows a white plate with seven triangular pieces of golden brown food arranged in a circle. Each piece has a crispy, browned outer layer with small bits of bright green herbs sprinkled on top. The texture looks crunchy on the outside with hints of soft, creamy spots where the surface is lighter. The plate rests on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Irish Potato Cakes Recipe
Top Tip
How to Serve Crispy Irish Potato Cakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Irish Potato Cakes Recipe

Why You'll Love This Recipe

I’ve made potato cakes countless times, and every batch turns out perfectly crispy on the outside with a melt-in-your-mouth inside. Honestly, it feels like a little taste of Ireland on your plate—and that makes breakfast, lunch, or dinner feel extra special.

Simplified Ingredients: Just a handful of pantry staples combined to create magic.
Fluffy Yet Crispy: Achieve that perfect textural contrast we all crave.
Versatile Side Dish: Works beautifully alongside eggs, stews, or even a fresh salad.
Make-Ahead Friendly: Prep in advance and enjoy leftovers or freeze for later.

Ingredients & Why They Work

Choosing the right potatoes and the freshest butter really makes these cakes sing. Whether you opt for Russets or Yukon Golds, each brings a slightly different character, but both give you that fluffy, creamy base that’s key here.

Flat lay of two whole Russet potatoes with natural brown skin, a small mound of white all-purpose flour on a simple white ceramic plate, a small white bowl filled with fine salt crystals, a small white bowl with freshly ground black pepper, a few slices of golden yellow butter arranged neatly on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potatoes: Russets or Yukon golds are ideal due to their fluffy texture once cooked.
All-purpose flour: Helps bind the potato mixture into a workable dough.
Salt: Enhances the natural flavors of the potatoes and butter.
Black pepper: Just enough for a gentle kick and warmth.
Butter: Used twice—once in the dough for richness and once for frying to get that golden color and irresistible crispiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Irish Potato Cakes Recipe is how versatile it can be. Whether you're aiming for a classic take or want to infuse some personal flair, there are plenty of ways to make these potato cakes uniquely yours.

Cheesy Upgrade: I love adding a handful of sharp cheddar or grated Parmesan to the dough for an irresistible cheesy twist that melts slightly during frying.
Herb Infusion: Fresh chopped chives, parsley, or thyme mixed into the potato dough add a lovely herbal note that brightens the flavor beautifully.
Spicy Kick: For a little heat, sprinkle in some smoked paprika, cayenne pepper, or finely chopped green chili to bring warmth to the crispy outside.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to keep it friendly for those avoiding gluten — just be careful with the dough consistency.
Half Mashed, Half Shredded: Try swapping half the mashed potatoes with shredded potatoes to introduce some extra texture contrast. It’s a delightful change that I often make when craving extra crispiness!
Serve with Toppings: These cakes are fabulous topped with sour cream, smoked salmon, or a poached egg for a hearty breakfast or light dinner.

Step-by-Step: How I Make Crispy Irish Potato Cakes Recipe

The image shows a white plate with two sunny-side-up eggs on the left side, each egg having a bright yellow yolk and white edges sprinkled with black pepper. Above the eggs are two thick slices of red tomato, seasoned lightly with green herbs and black pepper. On the right side of the plate, there are two golden-brown, triangle-shaped toast pieces with a slightly crispy texture, sprinkled with small bits of green herbs. A silver fork rests inside the plate’s upper left edge. The plate is placed on a dark wooden surface with fresh green parsley leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes for Perfect Cooking

Start by peeling and cutting 2 pounds of potatoes into evenly sized chunks—this helps them cook evenly, so no half-cooked bits! Place them in a large pot and cover with cold water, then add about 1 teaspoon of salt. Cold water ensures they cook evenly from the outside in. Bring the water to a boil over high heat, then reduce to medium and simmer for about 15 minutes or until the potatoes are fork tender. You’ll know they’re ready when a fork slides in easily without resistance.

Step 2: Fluff Up Those Potatoes

Drain the potatoes thoroughly to remove excess water. To make your potato cakes beautifully fluffy inside, pass the potatoes through a ricer or sieve, or mash them thoroughly with a potato masher. The goal is a light, airy texture without lumps, which makes mixing with flour and butter much easier and results in a tender bite.

Step 3: Create Your Potato Dough

While the mashed potatoes are still warm, add 1 cup of all-purpose flour, 3 tablespoons of softened butter, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Use a spatula or your hands to mix everything together gently but thoroughly until it forms a soft dough. If the dough feels sticky, sprinkle in a little more flour, but be careful not to overdo it—you want soft, not tough.

Step 4: Shape and Slice Your Potato Cakes

Lightly flour your work surface and place the dough onto it. Flatten it gently to form an 8-inch diameter disk about 1 inch thick. Using a sharp knife or bench scraper, cut the disk into 8 equal triangular pieces, just like slicing a pizza. This shape cooks evenly and makes it easy to flip each cozy little cake.

Step 5: Fry to Golden, Crispy Perfection

Heat the remaining 3 tablespoons of butter in a large skillet over medium heat until melted and sizzling gently. Add the potato cakes in a single layer, making sure not to crowd the pan. Fry for about 4 to 5 minutes per side until each cake develops a deep golden-brown crust and becomes beautifully crispy. You’ll want to watch closely and flip carefully to keep that perfect texture. Serve hot and enjoy that delightful crunch followed by a melt-in-your-mouth center!

Top Tip

Mastering the perfect crispy exterior while keeping the inside soft is what makes this Crispy Irish Potato Cakes Recipe truly special. Here are some insights from my experience that will help you get flawless results every time.

Use Warm Potatoes: When using leftover mashed potatoes, allow them to come to room temperature for about 20 minutes or use very soft butter to help the dough come together smoothly.
Flour Adjustment Matters: I learned that depending on humidity and potato moisture, you may want to tweak the flour slightly. Less flour in drier climates helps keep the cakes tender yet firm enough to fry well.
Shape Dough Gently: Flatten the dough into an 8-inch disk with just light pressure to keep it light and fluffy inside—overworking can make cakes dense.
Butter for Frying: Don’t skimp on butter when frying. It adds not only flavor but helps achieve that irresistible golden crisp without sticking.

How to Serve Crispy Irish Potato Cakes Recipe

The image shows two clear glass bowls side by side on a white marbled surface. The bowl on the left contains three layers: the bottom layer is yellow shredded substance, the middle layer is a pile of white flour, and the top layer has two small square pieces of pale yellow butter along with a small pile of black pepper. The bowl on the right has a single thick dough layer with a smooth slightly shiny texture, and a white spatula with a maroon handle resting inside the bowl on the right side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These potato cakes shine with simple, fresh garnishes that complement their richness. Try a sprinkle of chopped fresh chives or parsley for a pop of color and mild oniony flavor. A dollop of sour cream or a spoonful of tangy crème fraîche adds creaminess that balances the crispy texture beautifully. For a little extra zest, serve with a wedge of lemon or a drizzle of malt vinegar.

Side Dishes

Crispy Irish Potato Cakes make a fantastic side for breakfast or dinner. Pair them with sautéed mushrooms and baked beans for a traditional Irish breakfast vibe. They also go wonderfully alongside grilled sausages, poached eggs, or a fresh garden salad for a lighter meal. At dinner, serve them with corned beef and steamed cabbage to enjoy an authentic Irish comfort feast.

Make Ahead and Storage

Storing Leftovers

Once your potato cakes have cooled, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 2 days without losing their flavor or texture.

Freezing

For longer-term storage, freeze the potato cakes after they’ve completely cooled. You can freeze them flat on a baking sheet until firm, then transfer them to an airtight container or freezer bag. This prevents them from sticking together and preserves their freshness. Frozen this way, they keep well for up to 3 months.

Reheating

When you’re ready to enjoy your frozen potato cakes, thaw them overnight in the refrigerator. Then, reheat by pan-frying over medium heat with a bit of butter for about 4 to 5 minutes per side until they regain their crispy golden exterior and are warmed through.

Frequently Asked Questions:

Can I use leftover mashed potatoes for this recipe?

Absolutely! Just make sure the mashed potatoes are at room temperature or the butter is softened to help the dough come together smoothly.

What type of potatoes work best for Irish Potato Cakes?

Russets or Yukon Gold potatoes are ideal because they mash well and produce a fluffy texture perfect for forming the dough.

How do I get the potato cakes crispy without burning them?

Use medium heat when frying and plenty of butter. Cooking 4 to 5 minutes per side ensures a golden, crispy outside without burning.

Can I freeze the potato cakes?

Yes! Freeze them in a single layer first to avoid sticking, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight before reheating.

Final Thoughts

There’s something truly comforting about a plate of golden, crispy Irish Potato Cakes fresh from the pan. This recipe is a beautiful way to celebrate simplicity and tradition all in one bite. Whether you’re enjoying them at breakfast or as a snack, they bring warmth and a little taste of Ireland to your table. I hope these tips and serving ideas help you make your Crispy Irish Potato Cakes Recipe perfectly every time — now all that’s left is to savor each crispy, fluffy morsel!