I absolutely adore this potato waffle recipe because it combines comforting, crispy textures with deliciously savory flavors, thanks to the chives and optional cheese. Plus, it’s super versatile—perfect for a lazy brunch with friends or as a unique side dish that’ll impress everyone with its charm and simplicity!
Indulge in the savory delight of Kartoffelwaffeln, or German Potato Waffles. Combining freshly grated potatoes with flour and milk makes a hearty base.
That base gets a boost from eggs, which make it rich, and melted butter, which makes it soft. And when you add the nuance of nutmeg, chives, and possibly cheese, you get an insane flavor burst that hits all the taste buds in the best possible way.
Ingredients
The following is a list of the main ingredients in potato-leek soup and some of their essential nutritional contributions:
Potatoes: They are rich in carbohydrates, which supply energy, and they contribute a creamy texture to the soup.
Universal flour: Creates the framework for the waffle, contributing both carbs and a delicate flavor.
Eggs: Provide protein, bind ingredients, and contribute to fluffiness.
Moisture and a smooth batter consistency are provided by milk.
Richness, flavor, and a tender crumb are what butter brings to the table when it comes to baking.
Leavening agent; ensures waffles are light and airy: baking powder.
Chives: Contributes a fresh, weak onion flavor and vibrant color.
Nutmeg: Provides depth and delicate spice to the waffle.
Ingredient Quantities
- 2 medium potatoes
- 1 cup (120g) all-purpose flour
- 1/2 cup (120ml) milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives or green onions
- Optional: 1/4 cup (25g) grated cheese (e.g., Gruyère or Emmental)
Instructions
1. Grate and peel the potatoes. Then, using a clean kitchen towel or paper towels, wring out the potatoes to remove any excess moisture.
2. In a sizable mixing bowl, combine the potatoes (that have been grated), the flour, the milk, the eggs, and the melted butter. Stir until you’ve got a nice smooth batter.
3. In the potato mixture, incorporate the baking powder, salt, nutmeg, and black pepper. Mix well until all ingredients are thoroughly incorporated.
4. Incorporate the snipped chives or green onions, and if you’re utilizing it, the grated cheese. Gently stir to disperse evenly throughout.
5. Set your waffle iron to the desired temperature per your manufacturer’s instructions. If the instructions suggest that you may need to grease the waffle iron, then do so lightly with either butter or a non-stick cooking spray.
6. After the waffle iron reaches the desired temperature, take a portion of the potato batter and place it in the middle of the bottom plate. A spatula works well for this, though a ladle can also do the job. As with the batter for the sweet potato waffles, the potato batter is quite thick, so you will need to push it out slightly from the center with either the spatula or the ladle to ensure even cooking.
7. Shut the waffle maker and allow it to work its magic for 5 to 7 minutes, or until it has transformed the batter into a textured, golden-brown, and crispy-on-the-outside waffle.
8. Remove the waffles from the iron with care and lay them on a wire rack, which will keep them from getting soggy.
9. Do the same with the batter that is left, and be sure to re-grease the waffle iron as necessary.
10. Serve the potato waffles warm, garnished with additional chives or green onions if desired. Enjoy as a delightful savory side dish or topped with any number of your favorite accompaniments.
Equipment Needed
1. Grater
2. Peeler
3. Clean kitchen towel or paper towels
4. Sizable mixing bowl
5. Measuring cups and spoons
6. Spatula or ladle
7. Waffle iron
8. Wire rack
FAQ
- Can I make the Kartoffelwaffeln ahead of time?You can, indeed, prepare the waffles in advance and warm them in a 350°F (175°C) oven for approximately 10 minutes or until they regain their crispiness.
- What kind of potatoes should I use?For the best texture in your waffles, use starchy potatoes like Russets.
- Can I substitute the all-purpose flour with a gluten-free option?Certainly! You can use a gluten-free flour blend at a 1:1 ratio to make this recipe gluten-free.
- Is it necessary to add grated cheese?The cheese isn’t necessary, but it enhances the waffles.
- How do I prepare the potatoes before adding them to the mixture?The potatoes should be peeled and grated, after which one must use a clean kitchen towel to wring out any excess moisture.
- Can I freeze the waffles?Indeed, after cooking, let them cool thoroughly and freeze them in a single layer. As needed, reheat them in a toaster or oven.
- What can I serve with Kartoffelwaffeln?A light meal of simple salad or one of the following pairs perfectly with sour cream or smoked salmon:
— Smoked salmon
— Simple salad
Substitutions and Variations
Use whole wheat flour instead of all-purpose flour for a more nutritious option.
If you would rather substitute milk with something that is not a dairy product, you might try almond milk or oat milk.
Chives are good, but if you don’t have any, green onions make a fine stand-in.
Substitute cheddar or mozzarella for Gruyère cheese to achieve an alternate flavor profile.
To get a spicier flavor, opt for white pepper rather than black pepper.
Pro Tips
1. Enhance Crispiness: To ensure your waffles have an extra crispy texture, let the grated potatoes sit for a few minutes after wringing them out and then pat them dry again. Any remaining moisture can make the waffles less crispy.
2. Flavor Boost: Try adding a pinch of smoked paprika or garlic powder to the batter for an added depth of flavor that complements the potatoes and cheese.
3. Cheese Varieties: If you’re using cheese, consider mixing different types for a more complex flavor profile. A combination of Gruyère and sharp cheddar can provide both creaminess and a tangy kick.
4. Preheat the Waffle Iron: Ensure your waffle iron is fully preheated before adding the batter. This helps in achieving a crispy exterior and prevents the batter from sticking to the plates.
5. Batch Strategy: To keep all waffles warm and crispy while you make the rest, place them on a baking sheet in a single layer in a preheated oven at around 200°F (95°C). This will keep them crisp and ready to serve all at once.
Kartoffelwaffeln German Potato Waffles Recipe
My favorite Kartoffelwaffeln German Potato Waffles Recipe
Equipment Needed:
1. Grater
2. Peeler
3. Clean kitchen towel or paper towels
4. Sizable mixing bowl
5. Measuring cups and spoons
6. Spatula or ladle
7. Waffle iron
8. Wire rack
Ingredients:
- 2 medium potatoes
- 1 cup (120g) all-purpose flour
- 1/2 cup (120ml) milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives or green onions
- Optional: 1/4 cup (25g) grated cheese (e.g., Gruyère or Emmental)
Instructions:
1. Grate and peel the potatoes. Then, using a clean kitchen towel or paper towels, wring out the potatoes to remove any excess moisture.
2. In a sizable mixing bowl, combine the potatoes (that have been grated), the flour, the milk, the eggs, and the melted butter. Stir until you’ve got a nice smooth batter.
3. In the potato mixture, incorporate the baking powder, salt, nutmeg, and black pepper. Mix well until all ingredients are thoroughly incorporated.
4. Incorporate the snipped chives or green onions, and if you’re utilizing it, the grated cheese. Gently stir to disperse evenly throughout.
5. Set your waffle iron to the desired temperature per your manufacturer’s instructions. If the instructions suggest that you may need to grease the waffle iron, then do so lightly with either butter or a non-stick cooking spray.
6. After the waffle iron reaches the desired temperature, take a portion of the potato batter and place it in the middle of the bottom plate. A spatula works well for this, though a ladle can also do the job. As with the batter for the sweet potato waffles, the potato batter is quite thick, so you will need to push it out slightly from the center with either the spatula or the ladle to ensure even cooking.
7. Shut the waffle maker and allow it to work its magic for 5 to 7 minutes, or until it has transformed the batter into a textured, golden-brown, and crispy-on-the-outside waffle.
8. Remove the waffles from the iron with care and lay them on a wire rack, which will keep them from getting soggy.
9. Do the same with the batter that is left, and be sure to re-grease the waffle iron as necessary.
10. Serve the potato waffles warm, garnished with additional chives or green onions if desired. Enjoy as a delightful savory side dish or topped with any number of your favorite accompaniments.
