- If you'll be baking the boxty, preheat the oven to 350°F/175°C.
If you'll be boiling the boxty you'll need a big pot of salted water
ready and boiling.
- Boil the 1-1/2 pounds of POTATOES in their skins (you can
boil them in the same water). When done, fish them out,
peel and mash well (see Note-3).
- While those are boiling, peel the 2 pounds of POTATOES and
grate on the coarse side of your box grater (or equivalent). Squeeze
them out thoroughly using a ricer or twisting in a cloth. Catch the
water in a bowl and let the starch settle to the bottom while you work.
When settled, pour off the water keeping the starch
- Mix the freshly Mashed Potatoes with the Grated Potatoes,
Flour, collected Potato Starch and Salt. Get
your hands in there and massage it until the mix is even.
- IF you'll be baking, heavily butter a shallow baking dish or
pan and load the Potato Mix into it. Cover with foil (buttered on
the bottom side) and slide into the oven. Bake for about 1 hour, you want
just a faint trace of browing.
- IF you'll be boiling, immediately, with wet hands, form
Potato Mix into 5 inch cakes about 2 to 2-1/2 inches thick. Gently
lower them into the boiling water and simmer until they rise to the
surface, then simmer another 5 minutes or so.
- Cool Potato Cakes thoroughly. Refrigerate for a few hours or
overnight if possible.
- Slice Potato Cakes about 3/8 inch thick. You'll probably have
to wash your slicing knife after each cut.
- In a well seasoned skillet heat Oil and fry slices of potato
cake until golden browned on both sides. Keep the oil about 1/8 inch
deep and exercise patience, they need to fry slowly, particularly if
- Serve with butter or slices of fried bacon as desired, or with
just salt. They'd go great with sour cream, but that just wouldn't be
Irish, would it?