• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fab Food 4 All

No more drab food, only fab food!

  • Home
  • About me
    • As Seen
  • Reviews
  • Competitions
  • Contact/PR
You are here: Home / Eggs / Potato Rosti Waffles – delicious & nutritious!

Potato Rosti Waffles – delicious & nutritious!

63 Comments

JUMP TO RECIPE SAVE RECIPE Saved!

In association with Albert Bartlett

Potato Rosti Waffles - Fab Food 4 All

Today I’m bringing you my Potato Rosti Waffles. I love potatoes so 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 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 in order 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 really 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 but 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 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. For more potato recipe inspiration you might like these recipes:

  • Bacon & Potato Layer Bake – Fab Food 4 All
  • One Pot Minced Beef Hotpot – Fab Food 4 All
  • Rostizza: Potato Rosti Pizza Base – Kavey Eats
  • Vegetable Potato Bake – Little Sunny Kitchen
  • Cauliflower & Potato Soup – Greedy Gourmet
  • Loaded Potato Skins – Munchies & Munchkins
  • Garlic & Rosemary Scalloped Potato Roast – Family Friends Food
  • Potato & Ham Croquettes – Casa Costello
  • Potato Shakshuka – Recipes from a Pantry
  • Leek and Potato Soup with Toasted Hazlenut – The Petite Cook

Why not pin for later!

Potato Rosti Waffles - Fab Food 4 All

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

Print Pin
4.80 from 15 votes
Save Saved!

Potato Waffle Rosti

Potato Rosti Waffles are the perfect served with an egg for a nutritious meal or cut up and served as a side dish.
Course Main, Side Dish
Cuisine Swiss
Keyword potato, Potato Rosti, Waffles
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 rapeseed 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).

Sharing is caring!

Previous Post: « Simple Slow Cooked Beetroot – so easy!
Next Post: Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze »

Reader Interactions

Comments

  1. Julie Williams Nash

    30/04/2017 at 2:48 am

    These were delicious, 100% worth the effort!

    Reply
    • Camilla

      01/05/2017 at 12:34 am

      Great Julie, thanks so much for your feedback:-)

      Reply
  2. Margaret gallagher

    17/04/2017 at 8:23 am

    Not tried these for years
    One for my recipe book

    Reply
    • Camilla

      17/04/2017 at 1:09 pm

      Thanks Margaret, they are lush:-)

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow me on:

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Categories

Archives

Privacy Policy

Copyright © 2022 · FabFood4All · Log in