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Golden-brown crispy Irish potato pancakes boxty on a white plate.

Crispy Irish Potato Pancakes (Boxty)

This recipe delivers the quintessential Irish boxty pancake with a perfect golden, lacy crunch and a soft, savory interior. A dual-potato approach and the crucial step of wringing the potatoes dry guarantee a consistently crispy, irresistible result. These hearty pancakes are versatile, serving as a comforting side or a spectacular brunch centerpiece.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Brunch, Side Dish
Cuisine: Irish
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound russet potatoes, peeled
  • 1 pound Yukon Gold potatoes, peeled
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 3/4 cup whole milk or buttermilk adjust as needed
  • Unsalted butter, for cooking
  • Neutral oil like vegetable or canola

Equipment

  • Box grater or food processor
  • Clean thin kitchen towel
  • Large mixing bowl
  • Fork or whisk
  • Large heavy skillet or griddle (cast iron ideal)
  • Spatula
  • Wire rack
  • Baking sheet
  • Measuring cups and spoons

Method
 

  1. Peel all potatoes. Grate the russet and Yukon Gold potatoes separately using the large holes of a box grater or a food processor.
  2. Immediately place the grated russet potatoes in the center of a clean kitchen towel. Gather the edges and twist tightly over the sink, squeezing with force to wring out all the starchy liquid. This step is critical for crispiness.
  3. In a large mixing bowl, combine the dried grated russets, the grated Yukon Golds (do not wring), flour, baking powder, salt, and pepper. Toss with a fork to coat evenly.
  4. Make a well in the center of the dry mixture. Crack in the egg and pour in about 1/2 cup of the milk.
  5. Stir gently from the center outward, just until the dry ingredients are moistened. The batter should be very thick and cohesive, like a sticky hash. If too dry, add remaining milk a tablespoon at a time until it holds together.
  6. Place a large, heavy skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 teaspoon of oil. Heat until the butter foam subsides and the pan is hot.
  7. For each pancake, scoop about 1/4 cup of batter into the hot pan. Gently press it into a 1/2-inch thick round, leaving at least 1 inch between pancakes.
  8. Cook for 4-5 minutes on the first side, without moving, until the edges are set and deeply golden brown with a lacy appearance.
  9. Carefully flip the pancakes and cook for another 4-5 minutes on the second side until golden and cooked through.
  10. Transfer cooked boxty to a wire rack set over a baking sheet to keep the bottom crisp. Add more butter and oil to the pan as needed for subsequent batches. Keep finished pancakes warm in a 200°F (95°C) oven if making a large batch.
  11. Serve warm with desired toppings like sour cream, chives, fried eggs, or smoked salmon.

Notes

For maximum crispiness, do not skip wringing out the russet potatoes. Avoid overmixing the batter to prevent tough pancakes. Let a proper crust form before flipping. Do not overcrowd the pan. Substitutions: Use all russets for maximum crisp or all Yukon Golds for creamier pancakes. For dairy-free, use unsweetened plant milk with a teaspoon of lemon juice. For gluten-free, use a 1:1 gluten-free flour blend. Variations: Cook in brown butter, add grated cheddar to the batter, or top with smoked salmon and crème fraîche. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to restore crispness.