Perfect boxty

Makes 4 wedges

• 0 Fats
• 0 The flour
• 500g floury potatoes
• 0.5 tsp salt
• 50g buttermilk
• 50g plain flour
• 1 tbsp butter

Step 1
A moderate heat will allow time to build a golden crust and a soft interior; hastiness will lead to a burnt outside and raw middle.

Step 2
Wash the potatoes, coarsely grate them into a clean tea towel or muslin, then wring out as much liquid as possible into a bowl (a glass one will make life easier).

Step 3
Leave this to sit undisturbed for about 20 minutes, and in the meantime spread out the potatoes to dry.

Step 4
Carefully pour off the liquid from the bowl, retaining the white, starchy powder that’s collected on the bottom, then add the potatoes, salt and buttermilk to the bowl.

Step 5
Stir in enough flour that the potatoes stick together in loose clumps (you may not need it all).

Step 6
Heat the butter in a heavy-based frying pan about 20cm in diameter over a medium heat.

Step 7
When foaming, add the potato mixture and pat it down to fill the pan.

Step 8
Turn the heat down low and cook for about 15 minutes.

Step 9
Gently loosen the edges of the boxty, flip it on to a plate or board, then slide it back into the pan cooked side up, adding a little more butter first if the pan looks dry.

Step 10
Cook for another 15 minutes, until golden on both sides.

Step 11
Cut into quarters to serve.