Irish Boxty Potato Pancakes (Print View)

Classic Irish boxty featuring crispy outsides and soft, tender potato centers for hearty meals.

# What You'll Need:

→ Potatoes

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

→ Dairy

03 - 1/2 cup whole milk
04 - 2 tablespoons unsalted butter, melted, plus more for frying

→ Dry Ingredients

05 - 1 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Optional Garnish

09 - 2 tablespoons chopped chives or scallions

# Step-by-Step Directions:

01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture until potatoes feel dry to the touch.
02 - In a large mixing bowl, add the squeezed grated potatoes and mashed cooked potatoes, stirring until evenly combined.
03 - Add flour, baking powder, salt, and black pepper to the potato mixture. Mix thoroughly until no dry pockets remain.
04 - Pour in melted butter and whole milk. Stir until a thick, cohesive batter forms that holds its shape when dropped from a spoon.
05 - Heat a large skillet or nonstick frying pan over medium heat. Add a small amount of butter and swirl to coat the bottom.
06 - Drop heaping tablespoons of batter onto the hot skillet, spacing them apart. Use the back of the spoon to gently flatten each portion into a pancake shape about 1/2 inch thick.
07 - Cook for 3 to 4 minutes until the bottom develops a deep golden-brown color and crispy texture.
08 - Flip each pancake carefully and cook another 3 to 4 minutes until both sides are evenly browned and crisp.
09 - Transfer cooked pancakes to a plate lined with paper towels to absorb excess butter. Serve immediately, garnished with chopped chives or scallions if desired.

# Expert Suggestions:

01 -
  • The contrast between that shatteringly crisp outside and impossibly soft interior is pure magic
  • These pancakes manage to feel both rustic and elegant, equally at home with breakfast eggs or beside a Sunday roast
  • Leftovers reheat surprisingly well, making them perfect for meal prep
02 -
  • Removing moisture from the raw potatoes is absolutely critical, or you'll end up with sad, soggy pancakes instead of crisp ones
  • Don't crowd the pan, because boxty needs room to properly crisp without steaming itself limp
  • These are best eaten the moment they're cooked, though you can keep them warm in a low oven if you're feeding a crowd
03 -
  • Use the large holes of your box grater rather than the fine ones for better texture
  • Warm your serving platter in the oven so the boxty stays crisp longer at the table
  • If the batter seems too loose to hold its shape, add another tablespoon of flour

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