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This page was last modified on 30 March 1997
* Exported from MasterCook *
POTATO WAFFLES WITH ROSEMARY-GARLIC OIL
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Pancakes
Amount Measure Ingredient -- Preparation Method
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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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