The Potato Waffle

2013-08-14 22.44.49

Recipe by Katie Mae
 
The potato waffle couldn’t be more amazing – it has great flavor and texture, it’s a fun shape, easy to make, and a worthy bread replacement. I’ve really been enjoying the potato waffle made into a sandwich! Because I’m gluten-free and choose to avoid the gluten-free breads that usually contain oil and salt, I haven’t made a sandwich in my home in years. If you can relate to this, I sense this will be very exciting for you too!

I wish I had this idea years ago, but honestly I can’t take any credit for the potato waffle. I have to thank Chef AJ for sharing Sandy’s original Potato Waffle post on Vegans Eat Yummy Food Too, and Sandy for the unique creation! I personally can’t get enough of them so here I am spreading the message. Another version is the Oil-Free Hashbrown Waffle from Susan Voisin of Fat-Free Vegan Kitchen.

If you don’t have a waffle iron , I suggest you get one today. They are a great price – right around $25. If you’d like you can order the Cuisinart model I use, here on my plant-based store.

If you enjoy this recipe as much as I have, please share with everyone in the comments section below. Let us know what you’re topping the waffle with or what dish you’re creating with it. I’d love to try any new ideas you have.
 
Makes 1 tacos
Ready in minutes
Stores days in fridge

 

INGREDIENTS

  • 1 yukon gold potato

 

ACTION STEPS

 
1. Cook the potato whole either in a steamer or the microwave. In a steamer a yukon gold potato will take about 20 to 25 minutes. Smaller varieties, like fingerling potatoes should be done in 15 to 20 minutes. If using a microwave, a yukon gold potato will cook fully in 5 minutes.

2. While the potato cooks plug in and turn on the waffle iron. I suggest putting it on high heat to crisp the outside of the potato.
 
Potato Waffle Iron

3. When the potato is cooked it is ready to become a waffle. Place the potato on the back half of the waffle iron and close the lid.
 
Potato Waffle Iron

4. With a towel or hot pad press down on the lid to flatten the potato. Leave a space of ½ to 2 inches between the top and bottom of the iron.
 
Potato Waffle Iron

5. Let it toast for about 4-5 minutes. Then lift the lid and carefully transfer the waffle to a plate. I use a fork to help lift the waffle off the iron.
 
Yukon Gold Potato Waffle

6. Let the potato cool for a couple minutes, and then serve. It’s very tasty on its own so you may want to enjoy it minimalist style. You can also dress it up for more flavor and variety. My favorite way to enjoy this recipe is by toasting 2 potatoes and making a Potato Waffle Sandwich. I usually sandwich together lettuce, tomato and onion with either fresh avocado slices or oil-free hummus (bean spread). Another great way to enjoy is cover a single potato with smashed avocado or hummus and and top with cherry tomato halves.
 
PKM Potato Waffle

7. I also enjoy a sweet version of the potato waffle. Very soon I’ll be sharing my recipe for the Potato Waffle with Strawberries and Cream! Check back soon!
 

Strawberries & Cream Waffle


 

CHEF’S NOTES

 
The more tightly you close the lid when cooking, the flatter your waffle will be. The benefit of a flatter waffle is that you can make it have more crunch, which will also make it a little sturdier. The downfall of trying to make it very flat is that it’s easier for the potato to stick to the iron, which makes it more difficult to remove, and could end in a distorted or torn apart waffle. This is what happened in the picture below – not pleasant to clean.

Potato Waffle - 7

You can also adjust the cooking time to as little as 3 minutes for a lightly toasted waffle or up to 8 minutes for a well toasted waffle.

Using other varieties of potatoes is definitely an option. I prefer the yukon golds when making waffles because they have great flavor, the skin is thin and they’re fairly moist. The russet potato (see picture below) is my least favorite to use because the skin is thicker and chewier. They also taste more like a flattened baked potato than anything else.

Potato Waffle - 6

The skin of sweet potatoes tends to be a little thicker as well. With a sweet potato you may have to cut the potato in half for it to fit in the waffle iron – the shape will be different, but it still tastes great. Bottom line any potato variety will work well, but it’s mostly yukon gold waffles in my home. Experiment and see what you like best!

With great flavor and a super simple creation process, this item has been a fabulous addition to my weekly meals and will no doubt be a long-time favorite. If you like the idea of the Potato Waffle, please share this with your friends and family. Then if you don’t have a waffle iron yet, get one now so you can start making your own potato waffles!

 
 
Did you like this recipe? If so, please share it. Your voice matters in spreading the plant-based message and transforming our food system. Salud!

24 Comments

  1. Barbara
    August 26, 2014

    When I first heard about this (via a note by Chef AJ on the McDougall boards) I gave it a try. I used red potatoes which is what I had on hand, and topped the waffle with steamed zucchini and TJ’s no salt salsa. It was really yummy! And it was quick to make and very satisfying. Perfect for a quick and easy meal.

    • Katie Mae
      Katie Mae
      August 26, 2014

      Nice Barbara! I’ll have to try Trader Joe’s no-salt salsa. I can very rarely find a no-salt salsa at Whole Foods.

  2. Diane Bassett
    August 27, 2014

    I’m wondering if you’ve ever tried this with potatoes cooked en masse in a pressure cooker? Would they be too moist? I like to cook a whole bag of yukon golds in the pressure cooker (using about 2 c water) and throw ’em into a container in the fridge to use and eat throughout the week.

    • Katie Mae
      Katie Mae
      August 27, 2014

      Diane, I haven’t tried that yet, but that’s something I’ve wanted to try. Do you put the potatoes right in the water or are they being steamed? What’s your ideal cooking time for the potatoes in the pressure cooker?

  3. Gail
    October 22, 2014

    My waffles stuck to the iron and completely fell apart. The ones in the pictures look so great.

    • Katie Mae
      Katie Mae
      April 24, 2015

      Gail, have you had any success with the potato waffles since you last posted? I hope so! If not, I encourage you to try again with a couple things to keep in mind… Make sure the skin of the waffle is not broken before putting in the iron. Having the flesh exposed make it easier for the potato to stick. Also, if you start to lift the waffle off the pan and you find it’s sticking, that’s usually a sign the potato needs to cook longer. So close the iron and let it cook for at least a few more minutes, and then try again.

  4. Linda
    February 11, 2015

    In the UK we don’t have Yukon Gold potatoes, so would Vivaldi or Osprey be any good (both favorites of mine)? Haven’t got a waffle iron, so do you think a sandwich toaster might be a reasonable alternative? Sorry for questions, but loving your posts and try stuff out when I can.

    • Katie Mae
      Katie Mae
      March 1, 2015

      Hi Linda, Yes either Vivaldi or Osprey would work well. Actually, he Vivaldi look very similar to the yukon gold potatoes I’m using. The sandwich toaster would most likely work just as well. The waffle texture/look is not necessary to enjoy this concept. I’m not sure what your sandwich maker is like, but you may get more of a panini look to the potato, which would be very cool too. I hope you love the potato sandwich as much as I do – however you make it!

    • Tosin
      June 3, 2016

      Hiya, yukon gold potatoes are a yellow flesh waxy variety so I think any waxy potato would work. My favourites are charlotte potatoes and season’s gold potatoes which you can get from M&S and I think are pretty much identical to yukons. I like Charlotte potatoes a little better because they grow larger, season’s gold potatoes tend to be pretty small so you would need 5 or 6 to make a meal.

  5. Plant Based Yogi
    April 22, 2015

    The waffle iron method is new to me! Thank you for sharing 😀 I know very little about waffle irons. Are the inexpensive models usually made with non-stick surfaces (similar to non-stick pans)? I see that Amazon sells stovetop waffle irons made of cast iron that don’t have non-stick — which I prefer to avoid — but wasn’t sure if you can find that in electric versions. Thanks!

    • Katie Mae
      Katie Mae
      April 24, 2015

      Hi Plant-based Yogi! Most domestic waffle irons are made with non-stick coatings, usually teflon. I don’t recommend non-stick cookware often, but if just using it occasionally, I think it’s acceptable. Until today I hadn’t seen electric cast iron waffle makers. I just came across this site: http://www.toastercentral.com/waffles.htm, where they sell vintage electric waffle irons made before the development of non-stick material. They’re expensive, but very cool since they are vintage and made in the US.

      • Jody
        October 12, 2015

        They sell ceramic waffle irons. I have had really good success with waffles not sticking. I will have to try a potato in there. But I really think the sandwich maker someone else mentioned would work best. You could slide a spatula under it if it starts to stick.

  6. Tami@NutmegNotebook
    April 23, 2015

    I love these so much! The crispy outside and the fluffy inside is so tasty!

    • Katie Mae
      Katie Mae
      April 24, 2015

      Wonderful! Thanks for sharing, Tami!

  7. mike
    April 23, 2015

    I never thought of using a potato as bread. Great idea.

    My food processor will shred a potato into hash browns. (Takes about 2 seconds). Then, either plain, or with onion and green pepper, I place on my optigrill (like a George Foreman grill). In 10 minutes, it’s cooked much like your waffle. Then I would make potato burritos.

    • Katie Mae
      Katie Mae
      April 24, 2015

      I love it, Mike! I recently heard from someone else who does a similar process. I didn’t know grated potatoes would work in a grill like this. I look forward to trying it out for myself, thank you!

  8. Deb
    July 7, 2015

    I was too hungry to wait and try again! They turned out a lot better after following your tips! I But I have not perfected them to be sandwich worthy yet. I had forgotten how portable they are as in you CAN grab and go with them. This morning I had them with Heather McDougals gravy and fresh tomatoes! Wow!

    • Katie Mae
      Katie Mae
      July 26, 2015

      Awesome, Deb! To make them sandwich worthy, you just have to leave them in the waffle iron for a few extra minutes. The skin will turn into a toasty layer and the waffle is more firm as a whole. The gravy and tomato topping sounds delish!!

  9. Janet Lee Carter
    July 7, 2015

    I wish I could submit a picture for you. We tried your potato waffles this morning as a family and they turned out perfect and wonderful! I’m not a great cook, but I try hard, so I’m always grateful when something new I try turns out as beautifully as this one, and my kids actually like it. Thank you!

    • Katie Mae
      Katie Mae
      July 26, 2015

      Hi Janet! So glad you and your family liked them! These are one of the simplest recipes – perfect for those who “think” they’re not a great cook. 😉 I’d love to see a picture. You can always send them to me via email: katie@plantbasedkatie.com. I hope to start sharing others’ photos of my recipes on social media to inspire more people, so I’m always open to your food/recipe photos.

  10. Denise
    December 31, 2015

    Love the potato waffle! Great with mango salsa too, but waiting for the Potato Waffle with Strawberries and Cream recipe!

    • Katie Mae
      Katie Mae
      January 1, 2016

      Yes, thank you for the reminder, Denise!! Strawberries and cream recipe coming in February!

  11. Tosin
    June 3, 2016

    What a fantastic recipe! Will try it for lunch this week!

    • Katie Mae
      Katie Mae
      June 3, 2016

      It’s so simple and tasty! Thanks for you input on the potatoes—I agree, any waxy potato will work. Our Yukon golds get fairly large here. Just use a variety and size works for you. I hope you enjoy it!!