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Chef Ricardo’s Rösti-Style Potato Waffles

BT Montreal | posted Monday, Apr 22nd, 2019

Ingredients

Waffles

  • 3 lb (1.4 kg) Russet potatoes, peeled (about 6 large potatoes) 1/4 cup (55 g) salted butter, melted
  • 1/2 tsp salt
  • Vegetable oil, for cooking

Chive cream

  • 1 cup (250 ml) sour cream
  • 1/4 cup (13 g) finely chopped chives
  • 4 oz (115 g) smoked salmon or gravlax

 

Directions

Waffles

  1. Grate the potatoes. Place half of the grated potato at a time on a tea towel and wring out the excess liquid. You should have about 6 cups (1.5 L) of grated potato.
  2. In a bowl, combine the potato, butter, and salt. Season to taste with pepper. Preheat a Belgian-style waffle iron. Lightly oil it. Spread a quarter of the potato
  3. mixture at a time on the waffle iron. Close. Cook for 15 minutes or until the waffle
  4. is golden. Keep warm in an oven set at 200ºF (95ºC). Repeat with the remaining potato mixture.

 

Chive cream

  1. Meanwhile, mix the sour cream and chives together in a bowl. Season to taste with salt and pepper.
  2. Serve the hot waffles with the chive cream. Garnish with smoked salmon or gravlax. You can also serve them with poached eggs. For even more vegetables, add a few asparagus spears or fiddleheads, if they’re in season.