Irish Potatoes Recipe

These traditional Irish potato cakes are a delightful twist on the classic recipe, packed with flavor and tender texture.

With a simple mixture of flour, butter, and cream, these delicate cakes are flavored with a hint of vanilla and topped with fresh scallions, perfect for a delightful afternoon treat or St. Patrick’s Day celebration.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup chopped scallions, for garnish

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, salt, pepper, and baking powder.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, whisk together the sugar, heavy cream, eggs, and vanilla extract.

Add this mixture to the flour mixture and stir until a dough forms.

Don’t overmix! Turn the dough out onto a floured surface and knead it a few times until it comes together. Divide the dough into 9 equal pieces and shape each piece into a ball.

Flatten each ball into a disk, about 1/4 inch thick.

Place the disks onto the prepared baking sheet, leaving about 1 inch of space between each potato cake. Brush the tops with a little extra heavy cream and sprinkle with chopped scallions.

Bake for 20-25 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

Notes

Use cold ingredients, especially cold butter, for the best results.

Don’t overmix the dough or it will lead to tough potato cakes.

Make sure to leave enough space between each cake on the baking sheet for even baking.

If you want a crisper bottom, bake for an additional 2-3 minutes.

You can also freeze the shaped cakes on the baking sheet, then transfer them to a freezer-safe bag for up to 2 months.

Simply thaw and bake as directed.

For an extra-special touch, top with a dollop of whipped cream or a sprinkle of grated cheddar cheese.

These cakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 4g