Potato Waffles

Ingredients

• 500 g Potatoes (Charlotte type or for fries) (Peeled then cut into thin strips (julienne).)
• 125 g Butter (Melted, warm, not hot.)
• 1 c. à café Salt
• ½ c. à café Black pepper
• 1 pincée Espelette pepper (Optional, adds heat.)
• 6 g Baking powder (Acts during cooking to make the waffle crispy.)
• 100 g Grated Emmental (Hard cheese, melting.)
• 2 c. à soupe Fresh chopped parsley (About 10 g.)
• 150 ml Liquid cream 30 % (Sauce base.)
• 2 Shallots (Finely sliced.)
• 2 c. à soupe Chives (Leaves only, chopped.)
• 3 c. à soupe Apple cider vinegar
• 1 c. à soupe Olive oil

Instructions

1. Melt the butter

   Place 125 g of butter in a small saucepan and melt over low heat until it is liquid but not boiling.

   Time: PT5M

2. Prepare the potatoes

   Peel 500 g of potatoes, then cut into thin strips (julienne) using a mandoline or knife. Work quickly to limit oxidation.

   Time: PT7M

3. Season the potatoes

   In a large bowl, combine the potato strips with salt, pepper, the pinch of Espelette pepper (or paprika), the warm melted butter, baking powder and grated Emmental. Add the chopped parsley and mix well.

   Time: PT5M

4. Preheat the waffle iron

   Turn on the waffle iron and let it heat until it signals ready (about 3 minutes). Lightly grease the plates with butter using a paper towel.

   Time: PT3M

5. Cook the waffles

   Place a generous tablespoon of the mixture onto each waffle plate, close and cook 8 to 10 minutes until the waffles are golden and crispy.

   Time: PT10M

6. Prepare the sour cream sauce

   While the waffles cook, heat 150 ml of liquid cream in a small saucepan over low heat. Add 2 finely sliced shallots, 2 tablespoons chopped chives, 3 tablespoons apple cider vinegar and 1 tablespoon olive oil. Season with salt and pepper, then simmer 3‑4 minutes until slightly thickened.

   Time: PT5M

7. Plating

   Serve the hot waffles with the sour cream sauce. Optionally garnish with an extra sprig of parsley or chives.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g