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Potato Rosti Waffles – delicious & nutritious!

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In association with Albert Bartlett

Potato Rosti Waffles are perfect served with an egg for a nutritious meal or cut up and served as a side dish.

Potato Rosti Waffles - Fab Food 4 All

Today I’m bringing you my Potato Rosti Waffles.

I love potatoes, so I was very pleased when Albert Bartlett asked me to develop a recipe for them. I decided to use their award-winning Elfe potatoes with their buttery taste, golden yellow colour and creamy texture and paired them with spring onions for an extra flavour dimension.

Did you know that potatoes are a great source of vitamin C and potassium, as well as vitamin B6, and these Elfe potatoes contain just 0.1 g of fat per 100 g, so they are virtually fat-free.

I peeled my potatoes for these Potato Rosti Waffles, but there’s no reason why you couldn’t leave the skins on to benefit from the valuable fibre they contain.

Potato Rosti Waffles - Fab Food 4 All

Some rosti recipes call for parboiling the potato, but there is no need here. In the waffle iron, the potato part steams and part fries to give perfectly cooked Potato Rosti Waffles in about 8 minutes.

Great on their own for breakfast, lunch or dinner with a fried egg or used as part of a full English breakfast, etc, these Potato Rosti Waffles won’t disappoint!

When I was going through the development stage, my daughter saw a picture of an early version and was very upset at having missed out on the taste testing.

I then had to promise to make the next batch when she was around. However, this wasn’t possible. However, the brilliant thing with these waffles is that you can cook them ahead of time and then reheat in the oven at your convenience.

Potato Rosti Waffles - Fab Food 4 All

So did my Potato Rosti Waffles get the thumbs up from the family, I hear you ask?

Well, of course they did, big time! The Albert Bartlett Elfe potatoes have such a wonderful buttery taste that they suit these Potato Rosti Waffles perfectly!

I’ll be making many more in future, and next time I will make extra to pop in the freezer as they’re far better than any potato waffles you can buy!

Potato Rosti Waffles - Fab Food 4 All

What’s your favourite way to eat potatoes? Do let me know in the comments.

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For more potato recipe inspiration, you might like these recipes:

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Potato Rosti Waffles - Fab Food 4 All

NB: This recipe post was commissioned by Albert Bartlett and all opinions are my own.

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Potato Waffle Rosti

Potato Rosti Waffles are perfect served with an egg for a nutritious meal or cut up and served as a side dish.
Course Main, Side Dish
Cuisine Swiss
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 2
Author Camilla Hawkins

Ingredients

  • 500 g Albert Bartlett Elfe potatoes
  • 2 spring onions halved length ways and finely sliced
  • 1 tbsp melted unsalted butter
  • 1 tbsp olive oil
  • salt flakes
  • freshly ground pepper

Instructions

  • Peel the potatoes and cut into fine julienne using a mandolin (or alternatively grate coarsely).
  • Place potatoes into a bowl of cold water to soak for 3 minutes (I used my salad spinner), then rinse in a colander until the water runs clear to remove the starch.
  • Preheat waffle iron.
  • If you have a salad spinner use it to dry the potato and finish off by patting with kitchen paper. Otherwise wrap potato in a clean towel and squeeze to remove all the moisture and then pat dry.
  • Place the potato, spring onion, melted butter, rapeseed oil and seasoning into a bowl and mix well.
  • Place half the mixture into the waffle iron and cook until golden brown and potato tender (about 8 minutes).
  • Repeat with the other half of the mixture.
  • Serve waffles whole with a fried or poached egg (serves 2) or cut up into sections and served as a side dish (serves 2 – 4).

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Comments

  12. kellie@foodtoglow

    Rosti are such a fun way to prepare and eat potatoes. I haven’t notice Elfe before but they certainly worked well for your rostis. Which HAVE to be topped with a fried egg. I’m sure it is a law. 🙂

    Reply

  24. Holly

    I love that you used potatoes for waffles! What a great idea! This is a such a delicious and healthy breakfast recipe – can’t wait to give it a try!

    Reply

    • Camilla

      I don’t think I’ve ever made rosti LOL but the waffle iron seemed like a really good way to make sure they got thoroughly cooked. Plate is Spode Blue Italian, must buy some more pieces:-)

      Reply

  29. Kavey at Kavey Eats

    These look gorgeous Camilla. I do similar grated potato waffles with parmesan and paprika in my waffle machine and they’re amazing. And you’ve kindly shared my potato rosti pizza base above! I do think people are forgetting how versatile the humble spud is!

    Reply

    • Camilla

      I’m the same Hannah, I’ve had my waffle iron for 25 years and have probably used it 10 times! I’ve left it on the counter now to encourage me to use it more as I love waffles and potato waffles!

      Reply

  33. William Gould

    Gosh! I remember a few years ago being in a diner in the USA and loving the obviously “made on the premises” rosti. So much better than the frozen ones we were used to. We said then that we should make our own, but of course completely forgot! lol
    Thanks for the reminder!

    Reply

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