Golden Boxty with Sour Cream & Dill
Crispy Irish potato pancakes made from grated raw potato and mashed potato, pan-fried until golden. Served with cool sour cream and bright fresh dill.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 6g
Ingredients
- 1 lb russet potatoes
- ½ lb boiling potatoes (or yellow waxy potatoes)
- ½ cup all-purpose flour
- 3 tbsp butter
- ½ cup sour cream
- 2 tbsp fresh dill
- 1 to taste salt and black pepper
Instructions
- 1
Peel and coarsely grate the russet potatoes into a clean kitchen towel. Squeeze hard to wring out all liquid.
- 2
Boil the waxy potatoes in salted water until very tender, about 12 minutes. Drain and mash until smooth.
- 3
Mix grated raw potato, mashed potato, and flour. Season with salt and pepper, stirring until just combined.
- 4
Heat 1.5 tbsp butter in a skillet over medium-high until foaming. Drop spoonfuls of batter and flatten gently.
- 5
Fry 4 minutes per side until golden brown and crispy. Transfer to a plate; repeat with remaining batter.
- 6
Stir dill into sour cream, season lightly with salt. Serve boxty hot with dollops of dill cream.
Tools you’ll need
- box grater or microplane
- kitchen towel
- pot for boiling
- mixing bowl
- 12-inch skillet
- spatula
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