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Waffle Smashed Potatoes

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 4
Course: Breakfast , Appetizer
Cuisine: Vegan , gluten-free

Ingredients

  • 1.5 lb / 680 g new potatoes I used yellow, but red ones would be fine too
  • 2 tbsp vegan butter like Becel Vegan, melted
  • 2 tsp chopped fresh parsley
  • salt to taste

Instructions

    Cup of Yum
  1. In a large pot, boil potatoes until fork-tender, about 10-15 minutes depending on the size. Once you can slide a knife or fork into a potato easily, it's ready.
  2. Drain and let steam dry.
  3. Preheat your waffle iron.
  4. Use a silicone basting brush to lightly butter the waffle iron for extra crispiness. Arrange potatoes on the iron, about 1 new potato per 4 waffle "squares". Sprinkle some parsley on top, and firmly press down to "smash" the cooked potatoes. Let cook for about 3-5 minutes, checking until they have beautifully golden crisp.
  5. Remove from iron and sprinkle with salt to taste. Continue until all potatoes are done.
  6. Serve immediately!

Notes

  • If you want to cut the cooking process, you can always boil a bunch of potatoes, store them in the fridge, and whenever you want piping hot crispy potatoes, pop them out of the fridge and waffle smash some potatoes!