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
- 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
25 mins to prep
30 mins to cook
Combine the sour cream, chilli powder and diced chilli, and refrigerate until ready to serve.
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.
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.
Grate the potatoes into a mixing bowl; add the chives, 1 tablespoon of oil, and paprika; and season with salt and pepper.
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.
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.