How To make Potato Waffles with Rosemary Garlic Oil
2 Russet potatoes
Salt to taste 1/4 c Extra-virgin olive oil
1 sm Onion, peeled, fine chopped
2/3 c Milk
Freshly ground black pepper -to taste 2 lg Eggs
1 c All-purpose flour
2 ts Double-acting baking powder
(From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow). Makes about 6 6-1/2" waffles. Peel, wash and cut the potatoes into uniform small pieces. Put in a large pot with cold water to cover, salt well, and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork; drain, reserving about 1/2 cup of potato water. Transfer potatoes to a large mixing bowl. While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit. Pour oil and onion over drained potatoes. Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk. Add 1/4 cup of warm potato water, reserving rest, and continue to mash until mixture is smooth. Taste potatoes and season liberally with salt and freshly ground pepper. Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula. Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids. Close iron and bake until brown and crisp.
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INGREDIENTS:
6 potatoes
60 grams of butter
1 teaspoon garlic paste
Salt and black pepper
1 pinch of rosemary
Paprika and grated Parmesan cheese
2 tablespoons plain yogurt
Green smell to taste
Juice of 1/2 lemon
1 tablespoon olive oil
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Hasselback Waffle Potatoes
Our Make It Mini series with @bon__abbetit reimagines favourite recipes using #LeCreuset petite casseroles. Here is a take on Hasselback Waffle Potatoes. This is the ultimate personal breakfast potato, and it’s topped with a parmesan sunny side egg. ???? Like and follow for more!
Ingredients (1 serving):
1 russet potato
½ a stick of butter
3 tbsp parsley, chopped
¼ cup parmesan cheese
Red pepper flakes
Salt / pepper
1 egg
For the garlic confit:
1 head of garlic
Extra-virgin olive oil
2 sprigs of rosemary
Red pepper flakes
Instructions:
1: Preheat oven to 120°C and make the garlic confit by peeling garlic cloves and adding to your petite casseroles. Add enough olive oil to cover the cloves and season with red pepper flakes. Bake for 2 hours. This can also be done ahead of time and stored immediately in the fridge for up to one week.
2: Increase the oven temperature to 205°C, to get ready for baking the potato. Peel potato and cut a piece that is about the size of your petite casserole. Arrange your potato between two chopsticks and make slices down the potato. Turn the potato 90 degrees and repeat (see video for details on this part). You should have a checkered pattern.
3: Make your garlic butter by combining melted butter, as much of the garlic confit as you want, parmesan, chopped parsley, red pepper flakes, salt and pepper.
4: Add a little of the butter sauce to the bottom of your petite casserole and place potato inside. Add sauce to potato, making sure to get it inside the slices*
5: Add the lid and bake at 205°C for 20 minutes. Remove and add more sauce to the potato. Return to the oven this time with the lid removed and bake for another 20 minutes. Remove and add sauce one more time and bake for about 5-10 minutes depending on how crispy you want the potato.
6: Meanwhile, add oil/butter to a pan and cook your egg. Add a little grated parmesan while it’s cooking. Cook to your preference and then remove.
7: Season potato with salt and then top with egg. Enjoy!
*One technique that helps with this is putting toothpicks in between the slices to ensure maximal sauce/crispiness.
#LCMakeItMini #lecreuset #cooking #tasty #waffle
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On this episode of ‘Plateworthy,’ chef Nyesha Arrington demonstrates her methods for making 10 different types of crispy, crunchy French fries, including shoestring, curly, waffle and more.
Credits:
Host/Producer: Nyesha Arrington
Director/Producer: McGraw Wolfman
Culinary Producer: Michele Figliuolo
Camera: McGraw Wolfman, Murilo Ferreira
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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0:00 Introduction
0:24 Cottage Fries
2:20 Potato Wedges
4:07 Steak Cut
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9:14 Crinkle Cut
10:54 Waffle Fries
12:29 Pommes Soufflées
14:37 Shoestring
15:52 Curly Fries
17:28 Potato Tornado
Crispy Savory Potato Waffle / Oil Free / The Starch Solution
Crispy savory potato waffle that is oil free is what I will be sharing with you today. This recipe uses left over mashed potatoes and is so easy and follows The starch Solution guidelines. Low fat and High carb. The full recipe is below
Ingredients
2 cups mashed potatoes
1/4 cup thawed frozen riced cauliflower
1/2 cup chickpeas, rinsed, drained and mashed
1/2 cup steamed broccoli chopped
1/2 cup chopped onion
1/4 tsp each garlic powder, onion powder, smoked paprika
Instructions:
Add all the ingredients into a bowl and mix well.
To your preheated waffle place about 1/4 cup into each quarter of the waffle iron. spread out so it is an even layer. Close lid and cook for 10 minutes and then check to see if it is crispy enough if not close lid and cook for another 2-3 minutes. The waffle will come out easily when it is done.
#crispypotatowaffle #oilfree #thestarchsolution
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