Traditional Irish Boxty

Ingredients

• 6 medium potatoes (approx 1kg), peeled
• 30g (1/4 cup) all-purpose flour
• 1 tsp sea salt
• 1 tbsp butter or oil
• Fresh parsley, chopped for garnish (barely optional)
• Sour cream or applesauce for a topping (barely optional)

Instructions

1. Grate: Line a colander with a cheesecloth or towel and set it over a bowl. Use a box grater to shred the potatoes. The starch will start to oxidize quickly, so be quick!
2. Wring: Gather the cheesecloth corners. Twist and squeeze, hard as you can. You want the potato as dry as possible. Toss the liquid.
3. Mix: Transfer the potato to a clean bowl. Sprinkle with flour and salt. Toss gently until the flour coats the strands.
4. Fry: Heat a 10" cast iron skillet over medium heat. Melt the butter. Spread the potato mixture into the pan, pressing it flat. Fill the entire pan.
5. Cook: Cook for 15 minutes. Leave it entirely alone. This will crisp the outside while steaming the center.
6. Flip: Flip. If it feels fragile, cut it into quarters first to make flipping easier. Cook for another 15 minutes until deep gold and crisp.
7. Serve: Slice into wedges. Serve immediately.

This is easy

Because it only uses basic ingredients, I find it easy, accessible, and I appreciate it more because of it’s simplicity.

How to get a really cripsy texture

The success of boxty hinges on removing as much moisture as possible. If the potato mixture is too wet, the cake will steam instead of forming a crust. I try to wring the potato to extract the most liquid.

What to serve with it

Traditionally served with crème fraîche and applesauce, but it also pairs well with smoked salmon, sour cream, or a fried egg on top. Herbs, and parsley in particular, is just barely optional. I usually do sour cream and parsley.