Potato Waffles With Garlic Butter and Parmesan Cheese

Ingredients

• About 210 g (1 cup)potato, boiled and mashed
• 24 g (3 tbsp)plain flour
• To tastesalt
• ½ tspdried rosemary
• 5 g (2 tsp)Parmesan cheese
• To tasteground black pepper
• For cookinggarlic butter
• As neededwater, to make the batter

Instructions

1. 1

   Cook the potatoes

   Microwave the potatoes for 5 to 6 minutes. Soak them, peel away the skin, then grate them finely to make rice-like pieces. Mash again with a spoon.

2. 2

   Mix the batter

   Add the plain flour, rosemary, salt, pepper and Parmesan. Mix well, then add water gradually until you have a thick batter.

3. 3

   Cook the waffle

   Grease the hot waffle iron with garlic butter. Add a ladleful of batter and close the iron. Cook until the waffle is crisp and cooked through.

What are potato waffles?

Potato waffles are a savoury take on the familiar gridded waffle, using potato as the main ingredient rather than a sweet batter. This home-style version combines mashed potato with flour, rosemary and Parmesan, then cooks it in a waffle iron.

The recipe does not specify a regional origin; its appeal is in the contrast between a crisp outside and a soft potato centre. Garlic butter adds savoury flavour as the waffle cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 7g protein, 45g carbs, 9g fat.

Most of the carbohydrates come from the potato and flour, while Parmesan contributes a little protein and fat. Garlic butter adds fat, but its quantity is not specified, so the nutrition estimate is approximate; serve with an egg or vegetables to make the plate more balanced.

Choosing and preparing the potato

Potato: use the boiled and mashed potato specified, or cook whole potatoes in the microwave as the method directs. The recipe's first step then calls for soaking, peeling, finely grating and mashing them again.

Texture: aim for fine, even pieces before mixing. Large lumps can make the batter harder to spread evenly across the waffle iron.

Getting the batter right

Flour: plain flour binds the potato mixture so it can hold together in the iron. Mix it in thoroughly with the rosemary, seasoning and Parmesan.

Water: add it little by little rather than all at once. Stop when the mixture is thick but can still be portioned into the waffle iron.

Cooking for a crisp finish

Preheat: let the waffle iron heat fully before adding the batter, so the surface begins cooking promptly. Coat it with garlic butter to help prevent sticking and add flavour.

Doneness: cook until the waffle looks crisp and is cooked through. The recipe gives no fixed cooking time, so follow the iron's cues and check before removing it.

Serving the waffle

Serve the waffle hot, while its edges are at their crispest. It can work as a savoury breakfast or a light meal.

A simple side of fresh fruit or sliced vegetables adds freshness to the plate. If serving it as a fuller meal, pair it with an egg or another protein-rich accompaniment.

Recipe notes & tips

• Add water gradually so the batter stays thick rather than runny.
• Preheat the waffle iron fully before greasing it.
• Spread the batter evenly so the waffle cooks at a similar rate throughout.
• Use a non-stick-safe utensil to remove the waffle without damaging the iron.
• Let the waffle cook until its surface is crisp before opening the iron to check it.

Variations

• Fresh rosemary: use finely chopped fresh rosemary in place of dried.
• Extra Parmesan: sprinkle a little more cheese into the batter for a stronger savoury note.
• Chilli: add a pinch of chilli flakes for gentle heat.
• Spring onion: stir in finely sliced spring onion for a fresh, savoury variation.
• Herb swap: try dried thyme instead of rosemary.

Common mistakes to avoid

• Runny batter: add the water gradually and stop once the mixture is thick.
• Cold waffle iron: wait until it is fully hot before adding the batter.
• Sticking: grease the iron with garlic butter before each waffle as needed.
• Uneven pieces: grate the potato finely and mash it again before mixing.
• Opening too soon: allow the waffle to turn crisp before checking or lifting it.

How to store

Refrigerate any leftover waffle in an airtight container for up to 3 days. Reheat in a toaster or a hot oven until warmed through and crisp again; the microwave will soften its texture.

Frequently asked questions