Easy Crispy Potato Waffles
Golden, ultra-crispy potato waffles made from shredded russets, a little cornstarch for crunch, and simple seasonings. Perfect for breakfast, brunch, or as a savory side.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup shredded russet potatoes packed; squeeze very dry
- 2 large eggs
- 0.5 cup all-purpose flour
- 2 tbsp cornstarch for extra crispness
- 0.5 tsp baking powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 cup shredded sharp cheddar cheese optional
- 2 tbsp chopped chives
- 2 tbsp neutral oil for greasing the waffle iron
Instructions
Preparation Steps
- Preheat the waffle iron to medium-high. Lightly brush or spray both plates with neutral oil.
- Rinse and shred the potatoes. Pile them into a clean kitchen towel and squeeze very firmly to remove as much liquid as possible.
- In a large bowl, whisk eggs. Add flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder; whisk until smooth.
- Fold in the shredded potatoes, chives, and cheddar (if using) until evenly coated.
- Spoon batter onto the hot waffle iron (about 0.75 cup per waffle). Spread into an even layer without overfilling.
- Close and cook until deep golden and very crisp, 6 to 8 minutes, resisting the urge to open early.
- Transfer waffles to a wire rack and keep warm in a 200°F oven. Re-oil the iron and repeat with remaining batter.
- Serve hot with sour cream, hot sauce, or a fried egg on top, if desired.
Notes
For the crispiest texture, squeeze the potatoes very dry and cook until a deep golden brown. Keep finished waffles on a wire rack so steam doesn’t soften them. To freeze, cool completely, then freeze in a single layer before storing in a bag; reheat in a toaster or 400°F oven until hot and crisp.