Irish Boxty with Sour Cream (Printable)
Crispy potato pancakes paired with tangy cream and fresh chives, perfect for any meal.
# What You Need:
→ Potatoes
01 - 1 lb starchy potatoes (Russet), peeled
02 - 1/2 lb waxy potatoes, peeled
→ Dairy
03 - 1/2 cup buttermilk
04 - 2 tbsp unsalted butter, melted
05 - 1/2 cup sour cream, for serving
→ Dry Ingredients
06 - 1/2 cup all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp fine sea salt
09 - 1/4 tsp ground black pepper
→ To Finish
10 - 2 tbsp fresh chives, finely chopped
11 - Extra butter or oil for frying
# How To Make It:
01 - Grate both the starchy and waxy potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
02 - Transfer the squeezed potatoes to a large bowl. Add flour, baking powder, salt, and black pepper. Mix thoroughly until evenly distributed.
03 - Pour in the melted butter and buttermilk. Stir until a thick, cohesive batter forms.
04 - Heat a large non-stick skillet over medium heat. Add a small amount of butter or oil to coat the surface.
05 - Spoon approximately 1/4 cup of batter for each pancake into the skillet. Gently flatten to form even rounds. Cook for 3 to 4 minutes on each side until golden brown and crisp.
06 - Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with remaining batter. Serve warm topped with sour cream and fresh chives.
# Expert Suggestions:
01 -
- The combination of starchy and waxy potatoes creates the perfect texture, crisp outside and pillow-soft inside
- These pancakes come together quickly and feel like something from a cozy Irish cottage
02 -
- Squeezing every last drop of moisture from the grated potatoes is the difference between soggy pancakes and crispy ones
- Do not overcrowd the pan or the temperature will drop and you will lose that golden crust
03 -
- Work quickly once the potatoes are grated to prevent discoloration
- A cast iron skillet gives the best crust, but non-stick works perfectly well