Rosti Potato Waffles Recipe

You’ll never look a waffle iron the same way after you see Twisted’s potato waffle recipe.

Done in 20 minutes

Dish by Hugh Woodward

Ingredients

What you'll need:

1 kgMaris Piper potatoes

1 brown onion

1 tbspFlaked sea salt

1 tbspVegetable oil, to grease waffle iron

Twisted's ultimate potato waffle, the least amount of effort - is this music to your ears? It's crispy it, fluffy, it's waffly and we love it. Serve it with whatever you like. Fried chicken, cheese, caviar - the world is your oyster. Inspired by a potato rosti I once ate in Switzerland.

Method

Peel and grate the potatoes using the finer side of the grater - this will help them cook more quickly in the waffle iron.

Grate or blend the onion and mix this through the potatoes, along with the salt, until thorough combined.

Lay the potato/onion mixture over a clean piece of cheesecloth or a very clean tea towel. Bring up the sides and squeeze as much moisture from the mixture as possible.

Oil the waffle iron and take a large handful of the potato mixture. Place it in the iron and close, without pressing down all the way and squashing the waffle. Cook for around 15-20 mins until crisp on the outside and cooked all the way through.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.