Smashed potatoes with a twist: boiled potatoes go into the waffle iron, where they are pressed flat and cooked until crispy. They come with a sour cream made from cream cheese and fresh herbs, which gets its fresh acidity from Vinberg Verjus extra sour. The recipe comes from @i_mean_histamin and is low-histamine by design. A snack that also works well as a side dish.

Smashed potato waffles on a wooden board with herb sour cream and a bottle of Vinberg Verjus

Smashed potato waffles with herb sour cream

@i_mean_histamin

Crispy potatoes from the waffle iron with a herb sour cream made with verjus.

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish, Snack

Cuisine International

Servings 2 servings

Ingredients

For the waffles

500 g floury potatoes amount as you like
salt
oil for the waffle iron

For the herb sour cream

200 g cream cheese or low-fat quark
¼ bunch parsley
¼ bunch chives
1–2 tbsp Vinberg Verjus extra sour to taste
pippali (long pepper) or white pepper
salt

Instructions

Wash the potatoes and boil them in their skins in salted water for about [wprm-timer minutes=”20″]20 minutes[/wprm-timer] until tender.
Meanwhile, wash and finely chop the parsley and chives. Stir the cream cheese with the verjus, salt, pepper and herbs until creamy. Add a little water if needed to get the consistency you like.
Preheat and grease the waffle iron. Place the cooked potatoes in it one by one and press the iron down firmly to smash them.
Cook for a few minutes until crispy, depending on your waffle iron, and serve hot with the sour cream.