Irish Boxty Potato Pancakes (Printable)

Crisp golden potato pancakes with creamy centers served with cool sour cream and fresh chives.

# What You Need:

→ Potatoes

01 - 2 cups raw potatoes, peeled and grated (about 10 oz)
02 - 1 cup cooked potatoes, mashed and cooled (about 5 oz)

→ Batter

03 - 1 cup all-purpose flour (about 4.25 oz)
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Dairy

07 - 1/2 cup whole milk (about 4 fl oz)

→ To Fry

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

→ To Serve

10 - 1/2 cup sour cream (about 4 oz)
11 - 2 tablespoons chopped fresh chives (optional)

# How to Make It:

01 - Place the grated raw potatoes in a clean tea towel and squeeze out as much moisture as possible, wringing tightly until dry.
02 - In a large bowl, combine the grated raw potatoes and mashed cooked potatoes, mixing thoroughly.
03 - Add the flour, baking powder, salt, and black pepper to the potato mixture. Mix well until evenly distributed.
04 - Gradually stir in the milk to form a thick, slightly lumpy batter. Do not overmix.
05 - Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium heat until the butter foams slightly.
06 - Drop large spoonfuls of the batter into the pan, flattening gently with the back of the spoon to form pancakes about 1/2-inch thick.
07 - Cook for 3 to 4 minutes per side, until golden brown and crisp. Flip carefully when the edges appear set.
08 - Repeat with remaining batter, adding more butter and oil as needed to maintain the frying medium.
09 - Drain pancakes briefly on paper towels to remove excess oil. Serve hot, topped with a dollop of sour cream and a sprinkle of chives if desired.

# Expert Tips:

01 -
  • The contrast between the creamy interior and shatteringly crisp exterior is absolutely addictive
  • Uses both raw and cooked potatoes for texture thats unlike any other pancake youve tried
02 -
  • Removing moisture from the raw potatoes is absolutely critical—skip this and your pancakes will be gummy instead of crisp
  • Let the pan heat properly before adding batter—too cool and theyll absorb too much fat, too hot and theyll burn before cooking through
03 -
  • Use the largest holes on your box grater—finer grate turns to mush and you lose that essential texture
  • Keep a plate warm in the oven while you cook batches so everyone eats together

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