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

Ingredient Substitutions

• Instead of Potatoes (Charlotte type or for fries): Sweet potatoes (prepared as puree)
• Instead of Butter: Vegetable margarine
• Instead of Black pepper: White pepper
• Instead of Espelette pepper: Paprika, Curry
• Instead of Baking powder: Baking soda (½ g)
• Instead of Grated Emmental: Gruyère, Comté
• Instead of Fresh chopped parsley: Cilantro
• Instead of Liquid cream 30 %: Thick crème fraîche (diluted)
• Instead of Shallots: Red onion
• Instead of Chives: Flat-leaf parsley
• Instead of Apple cider vinegar: White wine vinegar
• Instead of Olive oil: Canola oil

Equipment Needed

• Waffle iron (plate type)
• Mandoline or paring knife
• Mixing bowl
• Spatula or wooden spoon
• Cheese grater
• Pan or small saucepan
• Paper towel
• Kitchen scale or measuring cup
• Chef's knife

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Cut the potatoes into fine, uniform julienne
• Do not wash the strips after cutting to retain the sticky starch
• Properly grease the waffle iron
• Precise cooking of 8‑10 minutes to achieve crispness

Chef Tips from the Video

• Use firm-fleshed potatoes (Charlotte type) for more starch and better binding.
• Add a small pinch of smoked paprika for a subtle smoky note.
• Serve with a slice of smoked trout or haddock for a marine contrast.

Troubleshooting

Storage

Refrigerator: Store the waffles in an airtight container for 2 days. Reheat in the oven at 180 °C to regain crispness.

Freezer: Wrap the waffles individually in plastic film then place them in a freezer bag; keep for up to 1 month. Defrost in the oven.

Room temperature: Consume immediately, otherwise the waffles lose their texture.

Make-Ahead Tips

• Peel and cut the potatoes the day before, keep them in a bowl of cold water in the refrigerator.
• Pre-mix the dry mixture (salt, pepper, leavening, cheese) and keep it in an airtight container.
• The sauce can be prepared ahead and gently reheated before serving.