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Potato Waffles
Crispy waffles made from potatoes, flavored with Emmental, parsley and a pinch of baking powder, served with a creamy apple cider vinegar sauce, shallots and chives. Ideal for a comforting meal when the fridge is empty.
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Critical Success Points
- • 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
Safety Warnings
- • Melted butter is very hot: handle with care.
- • The waffle iron gets very hot: use oven mitts.
- • Use the mandoline with a finger guard or cut very slowly.
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