Felicity Cloake’s ” perfect” version of these popular Irish potato cakes.
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).
Leave this to sit undisturbed for about 20 minutes, and in the meantime spread out the potatoes to dry.
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. Stir in enough flour that the potatoes stick together in loose clumps (you may not need it all).
Heat the butter in a heavy-based frying pan about 20cm in diameter over a medium heat. When foaming, add the potato mixture and pat it down to fill the pan. Turn the heat down low and cook for about 15 minutes.
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. Cook for another 15 minutes, until golden on both sides. Cut into quarters to serve.