Growing up outside of Philadelphia, Irish Potatoes were a staple at St Patrick’s Day. Whether it was a mom making them for our class in grade school or picking up a box of Oh Ryan’s from the grocery store, they were always part of the St Patrick’s Day tradition. I was a bit surprised to find, when I decided to make them this year for my St. Patrick’s Day Parade Party that they were only a Philadelphia thing, and pretty much no one else has ever heard of them. If you haven’t heard of Irish Potatoes, you’re missing out. Despite the name, they don’t have any potatoes in them. They are essentially the filling of a coconut cream egg, but instead of being coated in chocolate they are rolled in cinnamon and shaped into potatoes.
When I went to make them, I was pleasantly surprised at not only how easy they were, but also how many each batch made. They can definitely be made ahead, which is good because they do take some time to shape into potatoes and roll in cinnamon, but make sure you store them in the refrigerator. I started out by putting them in a container in single layers divided by wax paper so that they could set overnight and then the next day moved them to a smaller container.
If you’d like to try and make Irish Potatoes for yourself this St. Patrick’s Day, you can find the recipe that I used on the blog A Teaspoon of Happiness. If you’re curious to know more about the history of Irish Potatoes and Oh Ryan’s, be sure to check out the article “Irish Potatoes: The Sweetest Candy You’ve Never Heard Of” on Serious Eats.
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