Irish Boxty Potato Pancakes (Printable)

Golden Irish potato pancakes, tender inside with a crisp exterior, served with cool sour cream.

# What You 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

# Steps:

01 - Wrap grated raw potatoes in a clean tea towel and squeeze firmly to remove excess moisture until potatoes feel dry to the touch.
02 - In a large mixing bowl, combine the squeezed raw potatoes with the mashed cooked potatoes, stirring until evenly incorporated.
03 - Add flour, baking powder, salt, and black pepper to the potato mixture. Mix thoroughly until no dry pockets remain.
04 - Gradually pour in milk while stirring, creating a thick batter with a slightly lumpy consistency. Let rest for 5 minutes to hydrate.
05 - In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium heat until butter melts and begins to shimmer.
06 - Drop large spoonfuls of batter into the hot pan, using the back of the spoon to gently flatten each to about 1/2-inch thickness.
07 - Fry for 3 to 4 minutes per side until deep golden brown and crisp. Flip carefully when the edges appear set and golden.
08 - Transfer cooked pancakes to paper towels briefly to absorb excess oil. Serve immediately with sour cream and fresh chives.

# Expert Advice:

01 -
  • The contrast between creamy interior and shatteringly crisp exterior creates pure potato magic
  • These pancakes transform humble ingredients into something that feels like comfort food royalty
02 -
  • Squeezing moisture from the raw potatoes is non-negotiable—wet potatoes yield soggy, greasy pancakes that fall apart
  • Letting the batter rest for 10 minutes before frying helps the flour hydrate, creating a more cohesive pancake
03 -
  • Use the large holes on your box grater—fine grate turns mushy and loses all texture contrast
  • Resist the urge to press down on pancakes while cooking or youll lose the fluffy interior

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