Potato Waffles with Rosemary-Garlic Oil
2 Russet potatoes Salt to taste 1/4 c Extra-virgin olive oil 1 sm Onion, peeled, fine chopped 2/3 c Milk Freshly ground black pepper -to taste 2 lg Eggs 1 c All-purpose flour 2 ts ...
Ingredients
- 2russet potatoes
- 1small onion, peeled, fine chopped
- 2/3cup milk
- 1cup all-purpose flour
- 2tsp double-acting baking powder
Directions
- 1
2 Russet potatoes Salt to taste 1/4 c Extra-virgin olive oil 1 sm Onion, peeled, fine chopped 2/3 c Milk Freshly ground black pepper -to tas
- 2
Makes about 6 6-1/2" waffles
- 3
Peel, wash and cut the potatoes into uniform small pieces
- 4
Put in a large pot with cold water to cover, salt well, and bring to a boil
- 5
Then lower heat and cook until potatoes can be pierced easily with a fork
- 6
drain, reserving about 1/2 cup of potato water
- 7
Transfer potatoes to a large mixing bowl
- 8
While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit