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Your classic potato rösti just got a makeover. Its ingredients remain simple, but these crispy, savoury waffles are next-level. Honestly, what can’t you do with potatoes?

You will need

Serves 4

  • 1/2 cup vegan sour cream
  • 1/2 teaspoon chilli powder
  • 1 small fresh chilli, diced
  • 4 small trusses cherry tomatoes
  • 1 kilo potatoes, peeled
  • 1/4 cup chives, finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • Sea salt & cracked black pepper, to season
  • Olive oil spray
  • 1 avocado, sliced, to serve
  • Extra chopped chives, to serve

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25 mins to prep

30 mins to cook

  1. Step 1

    Combine the sour cream, chilli powder and diced chilli, and refrigerate until ready to serve.

  2. Step 2

    Preheat oven to 200°C. Place the tomatoes on a parchment paper lined baking tray, drizzle with 1 tablespoon of oil and season with salt & pepper. Bake the tomatoes for 10-15 minutes (depending on their size), until the skin starts to burst.

  3. Step 3

    Meanwhile, for the waffles, place the potatoes in a pan of cold water, over high heat. Bring to a boil and cook for 2 minutes, then reduce heat to a rapid simmer and cook for a further 10 minutes. Remove them from heat, drain and let cool for 5 minutes.

  4. Step 4

    Grate the potatoes into a mixing bowl; add the chives, 1 tablespoon of oil, and paprika; and season with salt and pepper.

  5. Step 5

    Divide the mixture into 4 portions, and pat them into disc or square shapes. Cook each one in a waffle iron, sprayed with olive oil, for 6-8 minutes until golden brown and crispy. Keep each one warm in a preheated 150°C oven until ready to serve.

  6. Step 6

    Place the waffles on plates, top each with a dollop of chilli sour cream, add the avocado and roasted tomatoes, and garnish with extra chopped chives.

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