Said to have originated during the Irish famine, boxty is made with both raw and cooked potatoes. Serve with soups or a casserole, or as a brunch with mushrooms and sautéed kidneys.
500 grams floury potatoes, eg Agria, peeled and diced 2cm
500 grams floury potatoes, peeled
100 grams butter, melted
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons each finely chopped chives and flat-leaf parsley
2 cups flour
Cook the diced potatoes in boiling salted water until tender. Drain well, put back into the saucepan and place over a low heat to dry off any excess moisture. Mash and leave to cool.
Grate the remaining potatoes into a muslin-lined sieve set over a bowl. Squeeze out the liquid and leave to stand for a few minutes. The potato starch will settle on the bottom of the bowl. Combine the cooked and raw potatoes in a large bowl with the butter, salt, pepper and herbs. Carefully pour off the potato water and discard. Scrape the starch over the potato mixture and stir to combine. Work in enough flour to make a soft dough.
Tip onto a floured bench and knead for a few minutes until smooth. Cover and leave for 15 minutes.
Preheat the oven to 180°C.
Divide the dough into 8 pieces and roll out on a lightly floured bench until 1⁄2 cm thick. Heat a sauté pan with a knob of butter and cook the flatbreads until golden on both sides. Transfer to a baking tray and bake for 25-30 minutes. Serve hot with butter. Makes 8