Boxty

Ingredients

• 450g floury potatoes, such as Maris Piper or russet, peeled and divided in half
• 150g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 180ml buttermilk
• 2 tbsp butter, plus more for frying

Before you cook

• Cut half of the peeled potatoes into even chunks and place them in a pot of cold, salted water.
• Grate the remaining raw potatoes coarsely onto a clean tea towel or piece of muslin.
• Gather the cloth around the grated potato and wring it tightly over a bowl to squeeze out as much liquid as possible.
• Let the squeezed-out liquid sit for a few minutes until the starch settles at the bottom of the bowl.
• Carefully pour off and discard the watery liquid, keeping the starch in the bowl.
• Whisk the flour, baking soda, and salt together in a separate bowl.

Steps

1. Bring the pot of potato chunks to a boil over high heat.
2. Reduce the heat and simmer the potatoes for 15 to 20 minutes, until completely tender.
3. Drain the boiled potatoes and mash them until smooth.
4. Set the mash aside to cool slightly.
5. Add the squeezed raw grated potato and the reserved starch to the mashed potato.
6. Mix in the dry flour mixture until just combined.
7. Pour in the buttermilk and stir until a thick, spoonable batter forms.
8. Melt a knob of butter in a large heavy skillet or griddle over medium heat.
9. Spoon rounds of batter onto the griddle, about 8cm across, spreading each slightly with the back of the spoon.
10. Cook the boxty for 3 to 4 minutes, until the underside is golden brown and small bubbles form on top.
11. Flip each pancake and cook the other side for another 3 to 4 minutes, until golden and cooked through.
12. Transfer the cooked boxty to a warm plate and cover loosely.
13. Melt more butter in the pan and repeat with the remaining batter.
14. Serve the boxty hot, split and spread with butter.