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Irish potato pancakes made from both raw grated and cooked mashed potato, griddled until the edges turn lacy and brown. There's a rhyme about it for a reason.
Peel all 700 g potatoes. Boil half of them for 15 minutes until soft, then mash them smooth and cool slightly.
Coarsely grate the remaining raw potato, wrap it in a clean towel and squeeze out as much liquid as you can. This is what gives boxty its slightly chewy bite.
Combine the mashed and grated potato with the 1 cup flour, the baking soda, the salt, the pepper and the chives, then stir in the 120 ml buttermilk to make a thick batter that just drops from a spoon.
Melt 1 tablespoon of the butter in a wide pan over medium heat. Spoon in rounds of batter about 1 cm thick and cook for 4 minutes a side until the edges are lacy and deep golden.
Wipe the pan and add fresh butter between batches, and keep the cooked boxty warm in a low oven while you finish the rest.
