Boxtys Recipe
Three traditional Irish potato pancakes served with sour cream and parsley
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Ingredients
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Potato Pancakes
To Serve
Method
Potato Pancakes
Prepare the potatoes
Grate the peeled potatoes on the coarse side of a box grater or in a food processor. As you work, transfer the grated potato to a large bowl of cold water to stop browning and to remove excess surface starch.
Drain and remove excess moisture
After grating all potatoes, let them sit in the cold water for 2 minutes. Working in batches, gather a handful of grated potato and squeeze firmly over the sink or into a clean dish towel to remove as much liquid as possible. Repeat until most moisture is removed — the drier the shredded potato, the crisper the pancakes. Reserve the extracted liquid, let it settle for 5 minutes, then carefully pour off the clearer liquid leaving any settled starch; you can add 1–2 tablespoons of that starch back to the potato if you like for extra binding.
Mix batter
Transfer the dried grated potato to a clean bowl. Add the beaten egg, flour, salt and black pepper. Stir until just combined — the mixture should hold together when pressed; if it seems too loose add up to 1 additional tablespoon of flour or 1 tablespoon of the reserved starch.
Heat fat and fry
In a large heavy skillet over medium-high heat, add the butter and vegetable oil. When the butter foams and the pan is hot (drop a small pinch of potato mixture — it should sizzle), spoon about 3 tablespoons of mixture per pancake into the pan and flatten gently to form 8–9 cm (3–3.5 in) rounds. Fry without moving for 3–4 minutes until the underside is deep golden and crisp. Carefully flip and cook the second side 3–4 minutes until golden and cooked through. Adjust heat as necessary to prevent burning; add a little more oil or butter between batches if the pan becomes dry.
Keep warm
Transfer cooked pancakes to a baking sheet set in a warm oven (about 90–100°C / 200–210°F) on a wire rack so bottoms stay crisp while you finish frying the remaining batter.
To Serve
Place three warm potato pancakes on each appetizer plate.
Divide the sour cream into three small dollops (about 40 ml each) and place one dollop beside or on top of each pancake.
Sprinkle the finely chopped parsley evenly over the pancakes and sour cream. If using, scatter the snipped chives and serve lemon wedges on the side for a light squeeze of brightness.
Serve immediately while pancakes are hot and crisp.