Easy potato waffles (using a waffle iron)
This recipe couldn't be easier, more natural and healthy. The trick is not to overfill the waffle iron.
The quantities here are perfect for a J.M. Posner Belgian Waffle Maker
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- Using a spray or an oiled kitchen paper, coat both surfaces of the waffle iron with a very thin film of oil before switching on the iron.
- Turn on the waffle iron and allow to get to temperature (normally the green light comes on)
- If the potatoes are very wet, press them into a sieve to release any excess water. This is especially necessary if using defrosted frozen boiled potatoes.Place the cooked boiled potato in the centre of the iron and close firmly to squish the potato evenly over the iron.
- Cook for 15 to 18 minutes or until golden and crispy.
Drop a knob of butter onto the top of the waffle for the last few minutes of cooking.
From the experiments I have carried out, mashing the potatoes beforehand is not necessary and actually makes more of a mess, especially if the mix is rather liquid.
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