Smashed potato waffles with herb sour cream
Crispy potatoes from the waffle iron with a herb sour cream made with verjus.
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.
Notes
Tip: you can boil the potatoes the day before. Well chilled, they hold together better in the waffle iron.
How well individual ingredients are tolerated varies from person to person.