Irish Boxty with Sour Cream (Print View)
Crispy potato pancakes paired with cool sour cream for a satisfying Irish dish.
# What You'll Need:
→ Potatoes
01 - 1 lb starchy potatoes (Russet), peeled
02 - 1 lb waxy potatoes, peeled
→ Dairy
03 - 1/2 cup whole milk
04 - 1/4 cup unsalted butter, melted (plus extra for frying)
05 - 1/2 cup sour cream, for serving
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1 tsp fine sea salt
09 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
10 - 2 tbsp finely chopped chives or scallions
# Method:
01 - Grate the starchy potatoes using the large holes of a box grater. Place in a clean tea towel and squeeze out as much liquid as possible; discard liquid.
02 - Boil the waxy potatoes in salted water until just tender, about 10–12 minutes. Drain thoroughly and mash until smooth.
03 - In a large bowl, combine grated raw potato, mashed potato, flour, baking powder, salt, and pepper. Mix until evenly incorporated.
04 - Stir in melted butter and milk until a thick, spreadable batter forms.
05 - Heat a large non-stick skillet or griddle over medium heat and add a knob of butter.
06 - Drop large spoonfuls (about 1/4 cup each) of batter onto the skillet, flattening each slightly with the back of the spoon.
07 - Cook 3–4 minutes per side, until golden brown and crisp. Fry in batches as needed, adding more butter if necessary.
08 - Serve hot, topped with sour cream and a sprinkle of chives or scallions if desired.
# Insider Tips:
01 -
- The contrast between the irresistibly crisp exterior and the soft, pillowy inside creates that perfect texture that makes you reach for just one more
- Its humble comfort food that transforms simple ingredients into something memorable and satisfying
02 -
- Squeezing every last drop of liquid from the raw potatoes makes the difference between soggy and spectacular
- Letting the batter rest for 10 minutes before cooking helps the flour hydrate and improves the texture
03 -
- A cast iron skillet produces the best crust, but non stick works perfectly fine
- If the batter seems too thick, add milk one tablespoon at a time until it reaches a scoopable consistency