I can never resist these savory potato waffles with their golden, shatteringly crisp crust and tender, latke-like center. They’re the kind of potato recipe that makes everyone reach for seconds before the plate even hits the table.
I’m obsessed with savory potato waffles because I get everything I love about latkes, only louder: ragged potato edges, a shatter-crisp crust, and tender middles that make me keep picking at the plate. I love how Russet potatoes turn deeply golden in the waffle iron, with all those little ridges begging for sour cream or whatever salty topping I’m craving.
And when sharp cheddar melts into the mix, I lose all self-control. But honestly, I’d eat them plain, standing at the counter.
Crunchy. Salty.
Ridiculously satisfying. This is the kind of breakfast-for-dinner situation I never get tired of.
No notes.
Ingredients
- Russet potatoes bring the crisp edges and fluffy middle everyone secretly wants.
- Grated onion adds sweetness and that cozy diner-style potato pancake vibe.
- Eggs hold everything together, so your waffles don’t fall apart.
- Flour gives the batter structure without making it feel heavy.
- Baking powder helps the waffles puff up instead of turning dense.
- Salt, pepper, and garlic powder keep the flavor simple but not boring.
- Sharp cheddar melts into little salty pockets.
Basically, yes please.
- Chives or scallions add freshness, color, and a tiny oniony kick.
- Oil helps the waffle iron make those golden, crunchy bits.
- Sour cream cools things down and makes each bite feel richer.
- Applesauce is sweet, nostalgic, and weirdly perfect with potatoes.
- Plus, smoked salmon or herbs make brunch feel a little fancy.
Ingredient Quantities
- 2 large Russet potatoes, about 1 1/2 lb (700 g), peeled or scrubbed if you prefer the skins on
- 1 small yellow onion, grated (about 1/2 cup)
- 2 large eggs
- 1/4 cup (30 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup (50 g) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives or scallions
- 2 tablespoons olive oil or neutral oil for brushing the waffle iron
- Optional for serving: 1/2 cup sour cream
- Optional for serving: 1/2 cup applesauce
- Optional for serving: 4 oz (115 g) smoked salmon or extra chopped herbs
How to Make this
1. Grate the potatoes and the onion using the large holes of a box grater or a food processor and transfer to a clean kitchen towel or several layers of cheesecloth.
2. Squeeze out as much liquid as possible from the grated potatoes and onion over the sink, then transfer the drained mixture to a large bowl.
3. Add the eggs, flour, baking powder, kosher salt, black pepper, garlic powder, shredded cheddar, and chopped chives to the potato mixture and stir until evenly combined.
4. Preheat your waffle iron to medium heat and brush both plates lightly with olive oil or neutral oil to prevent sticking.
5. Spoon enough potato batter onto the center of the hot waffle iron to fill it without overflowing, spreading gently if needed.
6. Close the waffle iron and cook until the waffle is deep golden brown and crisp, about 6 to 8 minutes depending on your iron; drain on a wire rack to keep crisp while you cook the rest.
7. Repeat brushing the iron with oil as needed and continue cooking the remaining batter in batches.
8. Keep finished waffles warm in a low oven if making many, then serve topped or dipped with sour cream, applesauce, smoked salmon, extra chopped herbs, or your preferred garnish.
Equipment Needed
1. Box grater or food processor
2. Clean kitchen towel or several layers of cheesecloth
3. Vegetable peeler and chef knife
4. Large mixing bowl
5. Measuring cups and spoons
6. Whisk or fork and a rubber spatula
7. Waffle iron
8. Pastry brush and a wire cooling rack
FAQ
Savory Potato Waffles Recipe Substitutions and Variations
- Russet potatoes: Yukon Golds for a creamier texture and slightly buttery flavor; sweet potatoes for a sweeter, earthier waffle and vitamin boost (reduce salt slightly).
- Eggs: 1/4 cup Greek yogurt or 1/4 cup mashed silken tofu per egg to bind and add moisture for a vegetarian or egg-free option.
- All purpose flour: 1:1 gluten free blend for GF waffles, or use 1/4 cup potato starch plus 2 tablespoons rice flour for a lighter, crispier result.
- Sharp cheddar: Gruyere or aged Gouda for nutty, melty depth; feta or goat cheese for tangier, crumblier bites that pair well with chives.
Pro Tips
1) After squeezing the grated potatoes, let the drained shreds sit in a fine mesh sieve or wrapped towel for 10 minutes and squeeze again. The drier the potatoes, the crispier the exterior and less soggy the center.
2) Chill the mixed batter for 15 to 30 minutes before cooking. Cold batter firms up slightly, making it easier to handle and helping the waffles hold their shape and crispness.
3) Don’t overload the iron. Use a small scoop and spread gently if needed so steam can escape. Waffles that are too thick take longer to cook through and can steam instead of crisp.
4) Keep finished waffles on a wire rack in a low oven (about 200 F / 95 C) while you cook the rest. That preserves crispness without continuing to cook them too quickly.
Savory Potato Waffles Recipe
I can never resist these savory potato waffles with their golden, shatteringly crisp crust and tender, latke-like center. They’re the kind of potato recipe that makes everyone reach for seconds before the plate even hits the table.
4
servings
319
kcal
Equipment: 1. Box grater or food processor
2. Clean kitchen towel or several layers of cheesecloth
3. Vegetable peeler and chef knife
4. Large mixing bowl
5. Measuring cups and spoons
6. Whisk or fork and a rubber spatula
7. Waffle iron
8. Pastry brush and a wire cooling rack
Ingredients
-
2 large Russet potatoes, about 1 1/2 lb (700 g), peeled or scrubbed if you prefer the skins on
-
1 small yellow onion, grated (about 1/2 cup)
-
2 large eggs
-
1/4 cup (30 g) all purpose flour
-
1 teaspoon baking powder
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder
-
1/2 cup (50 g) shredded sharp cheddar cheese
-
2 tablespoons chopped fresh chives or scallions
-
2 tablespoons olive oil or neutral oil for brushing the waffle iron
-
Optional for serving: 1/2 cup sour cream
-
Optional for serving: 1/2 cup applesauce
-
Optional for serving: 4 oz (115 g) smoked salmon or extra chopped herbs
Directions
- Grate the potatoes and the onion using the large holes of a box grater or a food processor and transfer to a clean kitchen towel or several layers of cheesecloth.
- Squeeze out as much liquid as possible from the grated potatoes and onion over the sink, then transfer the drained mixture to a large bowl.
- Add the eggs, flour, baking powder, kosher salt, black pepper, garlic powder, shredded cheddar, and chopped chives to the potato mixture and stir until evenly combined.
- Preheat your waffle iron to medium heat and brush both plates lightly with olive oil or neutral oil to prevent sticking.
- Spoon enough potato batter onto the center of the hot waffle iron to fill it without overflowing, spreading gently if needed.
- Close the waffle iron and cook until the waffle is deep golden brown and crisp, about 6 to 8 minutes depending on your iron; drain on a wire rack to keep crisp while you cook the rest.
- Repeat brushing the iron with oil as needed and continue cooking the remaining batter in batches.
- Keep finished waffles warm in a low oven if making many, then serve topped or dipped with sour cream, applesauce, smoked salmon, extra chopped herbs, or your preferred garnish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 244g
- Total number of serves: 4
- Calories: 319kcal
- Fat: 13.5g
- Saturated Fat: 4.5g
- Trans Fat: 0.05g
- Polyunsaturated: 0.9g
- Monounsaturated: 6.1g
- Cholesterol: 98mg
- Sodium: 549mg
- Potassium: 833mg
- Carbohydrates: 37.5g
- Fiber: 4.35g
- Sugar: 6.25g
- Protein: 9.2g
- Vitamin A: 215IU
- Vitamin C: 35.5mg
- Calcium: 144mg
- Iron: 1.1mg
