Potato Waffles With Rosemary-Garlic Oil

Transform humble russet potatoes into golden, crispy waffles with this creative breakfast dish. The batter combines mashed potatoes with flour and eggs for a tender interior and crisp exterior. A drizzle of homemade rosemary-garlic oil adds a sophisticated Mediterranean twist, infusing the waffles with herbal aroma and savory depth. This dish is perfect for weekend brunches or when you want to elevate your morning routine beyond traditional sweet waffles. Serve them warm for the best texture and flavor experience.

Cooking Method: Baking, Boiling

Cuisine: Mediterranean

Courses: Breakfast

Difficulty: Advanced

Servings: 6

Calories: 38.5

Dietary: Vegetarian

Description

Transform humble russet potatoes into golden, crispy waffles with this creative breakfast dish. The batter combines mashed potatoes with flour and eggs for a tender interior and crisp exterior. A drizzle of homemade rosemary-garlic oil adds a sophisticated Mediterranean twist, infusing the waffles with herbal aroma and savory depth. This dish is perfect for weekend brunches or when you want to elevate your morning routine beyond traditional sweet waffles. Serve them warm for the best texture and flavor experience.

Ingredients

2 Russet Potatoes Freshly ground black pepper

Directions

1
Peel, wash, and cut the potatoes into uniform small pieces.
2
Place potatoes in a large pot with cold water to cover, salt well, and bring to a boil.
3
Lower heat and cook until potatoes can be pierced easily with a fork, then drain, reserving about 1/2 cup of potato water.
4
While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens.
5
Transfer cooked potatoes to a large mixing bowl and pour the warm oil and onion mixture over them.
6
Add milk to the still-warm skillet to take the chill off, then pour the milk over the potatoes.
7
Using a fork, potato masher, or rubber spatula, mash the potatoes with the oil and milk mixture.
8
Add 1/4 cup of the warm reserved potato water and continue mashing until the mixture is smooth.
9
Taste the potatoes and season liberally with salt and freshly ground black pepper.
10
Preheat your waffle iron. Beat the eggs into the potato mixture using a whisk or handheld mixer.
11
Whisk together the flour and baking powder, then fold into the potato mixture with a rubber spatula.
12
Lightly butter or spray the waffle iron grids (skip if using non-stick).
13
Scrape about half-cup measures of batter onto the hot iron, smoothing evenly almost to the edge of the grids.
14
Close the iron and bake until the waffles are brown and crisp.
15
Drizzle with rosemary-garlic oil before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 38.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list in the source appears incomplete. For a standard potato waffle batter, you will also need: eggs, flour, baking powder, milk, olive oil, chopped onion, and salt. The rosemary-garlic oil can be made by gently warming olive oil with fresh rosemary sprigs and minced garlic, then straining or leaving solids in for garnish.

Ensure the potato mixture is smooth and not too thick; adjust consistency with a little more milk or potato water if necessary. The batter should be pourable but thick enough to hold shape in the waffle iron.

Serve immediately for maximum crispiness. If reheating, use an oven or toaster oven rather than a microwave to maintain texture.

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Read it online: https://www.chefs-mate.com/recipe/potato-waffles-with-rosemary-garlic-oil/