Boxty is a traditional Irish potato pancake


2 large floury raw potatoes (peeled)

225g/ 8 oz  cooked and mashed floury potatoes

120g/ 4.25oz all purpose flour, plus 1 tbsp for dusting

½ tsp baking powder

½ tsp salt

3 tbsp salted butter (melted and cooled)

Milk for thinning the dough (as needed)



  1. Grate the raw potato over a double layer of cheesecloth, wring out the grated potato over a bowl, catching the liquid.  This will separate into a clear liquid with the starch at the bottom.  Pour off and discard the liquid.  
  2. Scrape out the starch with a spatula and mix with the grated and mashed potatoes.  Sift together the flour, baking powder and salt, mix into the potatoes with the melted butter, adding a little milk if necessary to make a pliable dough.
  3. Turn out the dough on to a lightly floured surface and knead gently.  Divide the dough into 4 parts and form round flat cakes about ½ inch (1.3 cm thick).
  4. Using the back of a knife, cut a cross into each round extending almost to the edges, without cutting through.
  5. Heat a large griddle or heavy skillet until hot.  Dust the pan with flour, then place a dough round marked side down onto the pan.  Cook over a medium heat for 3 to 5 minutes.
  6. Turn round over and repeat on the other side for 2 to 3 minutes.  Let cool on a cooling rack and store in an airtight container.


 Recipe:  Noel McMeel (Irish Pantry)