Description
Crispy and savory potato waffles made from shredded russet potatoes, perfect as a side dish or topped with your favorite savory or sweet toppings.
Ingredients
Scale
- 4 large russet potatoes, peeled
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt, plus more to taste
- Vegetable oil, for greasing the waffle iron
- Optional toppings: Sour cream, chives, shredded cheese, bacon bits, hot sauce
Instructions
- Shred the peeled russet potatoes using a box grater on the side with the larger holes.
- Place the shredded potatoes in a clean kitchen towel or cheesecloth. Gather the edges and squeeze firmly to remove as much excess moisture as possible. Repeat this process a couple of times.
- In a large bowl, combine the squeezed-dry shredded potatoes, all-purpose flour, beaten egg, grated Parmesan cheese, garlic powder, onion powder, black pepper, paprika, and salt.
- Mix everything together thoroughly until well combined. The mixture should be slightly sticky but not overly wet. If it seems too wet, add a little more flour, one tablespoon at a time, until you reach the desired consistency.
- Taste the potato mixture and adjust the seasoning as needed.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Generously grease both the top and bottom plates with vegetable oil using a pastry brush or paper towel.
- Spoon about 1/2 to 3/4 cup of the potato mixture onto the center of the bottom plate, depending on the size of your waffle iron. Spread the mixture evenly to cover the surface, leaving a little space around the edges.
- Close the waffle iron and cook for about 5-7 minutes, or until the waffles are golden brown and crispy. Check for doneness by gently lifting the lid.
- Carefully remove the cooked waffles from the waffle iron using a fork or spatula. Place the cooked waffles on a wire rack to cool slightly.
- Repeat steps 3-5 with the remaining potato mixture, greasing the waffle iron before each batch.
- Serve the crispy potato waffles immediately while they are still hot and crispy.
- Top with your favorite toppings such as sour cream, chives, shredded cheese, bacon bits, and a drizzle of hot sauce.
- Serve with a fried egg on top for a more substantial meal.
- For a savory twist, try topping the waffles with pulled pork, coleslaw, and barbecue sauce. Or, for a sweeter option, drizzle them with maple syrup or honey.
- Serve as a side dish with grilled chicken, steak, or fish.
- Store any leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the toaster or oven until they are crispy again.
Notes
- Squeezing out the excess moisture from the shredded potatoes is crucial for achieving crispy waffles.
- Make sure your waffle iron is hot before adding the potato mixture.
- Don’t overcrowd the waffle iron.
- Use enough oil to grease the waffle iron.
- Place the cooked waffles on a wire rack to cool slightly.
- For an extra crispy texture, try adding a tablespoon of cornstarch to the potato mixture.
- Experiment with different seasonings to customize the flavor of your waffles.
- If you don’t have a waffle iron, you can also cook the potato mixture in a skillet like hash browns.
- Prep Time: 20 minutes
- Cook Time: 25 minutes