• 1 medium baking potato (about 300g)
  • 50g butter, plus 2 tbsp
  • 1 small, starchy potato (about 75g), such as King Edward, coarsely grated
  • 75g plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp ground white pepper
  • 1 egg, beaten
  • 100ml buttermilk or whole milk
  • handful of parsley, finely chopped
  • 2 tbsp finely sliced chives, plus extra to serve
  • 2 tsp rapeseed oil
  • 150g soured cream
  • 100g smoked trout
  • dill fronds, to serve (optional)


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Wrap the baking potato tightly in foil and bake for 1 hr 15 mins, or for 40-50 mins at 160C in an air-fryer until tender when pierced with a knife (or microwave, without foil, for 8-10 mins). Leave to cool slightly, then halve and scoop the flesh out into a large bowl. Mash slightly. (Try our loaded potato skins recipe)

  • STEP 2

    Melt the 50g butter in a small frying pan over a low heat and continue to cook until it has browned and smells nutty. Leave to cool.

  • STEP 3

    Put the coarsely grated potato in a clean tea towel and squeeze out the excess liquid. Mix the grated potato into the mash, then sift in the flour, bicarb, 1/4 tsp salt and the white pepper. Stir to combine, then stir in the browned butter, egg and buttermilk to make a batter. Mix in the parsley and chives.

  • STEP 4

    Heat the 2 tbsp butter and rapeseed oil in a frying pan over a medium heat until foaming. Reduce the heat to medium-low and spoon in tablespoons of the boxty mixture, frying for 3 mins on each side until just turned pale golden (you’ll need to do this in batches). Remove to a plate and cool.

  • STEP 5

    Top each with the soured cream and large flakes of smoked trout, then garnish with the dill fronds and a pinch of sliced chives.

Recipe from Good Food magazine, May 2024

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating