Potato Herb Waffles Recipes

POTATO WAFFLES

Steps:

• Melt butter in a skillet over medium heat.
• Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
• Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.

POTATO - HERB WAFFLES

Steps:

• Preheat the waffle iron and grease well with spray oil.
• In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
• Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
• Cook waffles 6-8 minutes (they take longer than "regular" waffles). Serve hot with sour cream or plain yoghurt.

CHEESY POTATO AND HERB WAFFLES

Steps:

• Spray electric waffle iron with cooking spray. Heat iron to medium heat.
• Meanwhile, combine first 3 ingredients in large bowl. Whisk egg, milk and oil in medium bowl until blended. Add to flour mixture; stir just until blended. (Do not overmix.) Stir in potatoes and parsley.
• Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, left waffle off grid with fork. Repeat with remaining batter.

POTATO WAFFLES

Steps:

• Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. Mash into coarse pieces with a fork or pastry cutter.
• Heat the waffle iron. In a large bowl, sift together all purpose flour, sugar, baking soda, baking powder, and salt. Set aside.
• In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in potatoes.
• In another medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
• Transfer waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.

SAVORY HERB WAFFLES

Steps:

• In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
• In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
• Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.

ROASTED POTATO WEDGES WITH HERBS

Steps:

• Preheat oven to 425°F.
• Combine all ingredients, except potatoes, in a small bowl.
• Place potatoes in a large zip-close plastic bag.
• Add mustard mixture.
• Close bag and shake to coat.
• Pour contents of bag into a shallow baking pan coated with cooking spray.
• Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.

POTATO WAFFLES

Steps:

• In a large bowl, combine potato flakes, flour, baking powder and salt. In a small bowl, whisk the milk, eggs and oil; stir into dry ingredients just until moistened. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

LEFTOVER MASHED POTATO WAFFLES

Steps:

• Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
• Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
• Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
• Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.