🧇 Fully loaded potato waffles

3 to 4 waffles · prep 15 min + refroidissement · cook 30 min

Ingredients

• 3 to 4 Yukon Gold potatoes
• Olive oil, sprayed or brushed
• Finely grated parmesan
• Salt, black pepper
• To top: Greek yoghurt or sour cream
• Crispy bacon, diced
• Shredded cheddar
• Thinly sliced spring onion

Method

1. Boil the whole potatoes in well-salted water until a fork slides through easily.
2. Drain and let them cool COMPLETELY. That cooling is what makes them crisp; still warm, they stay soft.
3. Heat a mini waffle maker and grease it lightly.
4. Set one potato in the middle and gently flatten it with a fork.
5. Scatter generously with finely grated parmesan, then close the waffle maker.
6. Cook 7 to 8 min, until deeply golden and crisp on both sides. Some machines need up to 15 min: patience makes the difference.
7. Repeat with the remaining potatoes, greasing each time.
8. Top with Greek yoghurt, shredded cheddar, crispy bacon and spring onion. Season and serve piping hot.

Adapted from theChefoutWest (YouTube)

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