Irish Boxty Potato Pancakes (Printable)

Crisp Irish potato pancakes featuring creamy centers, served with cool sour cream and fresh chives.

# What You'll Need:

→ Potatoes

01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup cooked potatoes, mashed and cooled

→ Batter

03 - 1 cup all-purpose flour
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Dairy

07 - 1/2 cup whole milk

→ To Fry

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons vegetable oil

→ To Serve

10 - 1/2 cup sour cream
11 - 2 tablespoons chopped fresh chives

# Step-by-step:

01 - Place the grated raw potatoes in a clean tea towel and squeeze out as much moisture as possible.
02 - In a large bowl, combine the grated raw potatoes and mashed cooked potatoes.
03 - Add the flour, baking powder, salt, and black pepper. Mix well.
04 - Gradually stir in the milk to form a thick, slightly lumpy batter.
05 - Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium heat.
06 - Drop large spoonfuls of the batter into the pan, flattening gently to form pancakes about 1/2-inch thick. Cook for 3-4 minutes per side, until golden brown and crisp. Repeat with remaining batter, adding more butter and oil as needed.
07 - Drain pancakes briefly on paper towels. Serve hot, topped with a dollop of sour cream and a sprinkle of chives if desired.

# Expert Advice:

01 -
  • The contrast between creamy interior and shattering crust makes these irresistible right out of the pan
  • They use both raw and cooked potatoes, creating texture you cannot get from either alone
  • The batter comes together in minutes but tastes like something that took all morning
02 -
  • If your batter is too wet, the pancakes will be gummy inside, so squeeze those raw potatoes until your hands ache
  • Do not crowd the pan or the temperature will drop and you will lose the crisp crust
  • These are best eaten the moment they come out of the pan, though leftovers reheat surprisingly well in a toaster oven
03 -
  • A cast iron skillet holds heat better than nonstick and creates the crispest edges
  • Let the batter rest for 5 minutes before frying, this hydrates the flour for better texture

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