Waffle Iron Potatoes

Crispy potato waffles with nooks and crannies! You know how when you cook potatoes on the stove top or in the oven you have to stir them to make sure they brown on all sides? Cooking potatoes in the waffle iron ensures that the potato is crisp on both sides without any need for flipping.

1 (10 oz) russet (baking) potato, peeled and shredded
½ tsp. fresh rosemary, finely chopped, or 1 tsp. dried rosemary
¼ tsp. kosher salt
½ tsp. black pepper, freshly ground
1 tsp. unsalted butter, melted

Garnish:
grated cheese
sour cream and chopped chives

Preheat a waffle iron on medium.

Squeeze the shredded potato with a towel until it’s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)

In a mixing bowl, combine the shredded potato, rosemary, salt and pepper.

With a silicone brush, spread the butter on both sides of the waffle iron.

Pile the shredded potatoes into the waffle iron–overstuff the waffle iron a bit–and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.)

After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid may be hot.)

Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places.

When the potatoes are golden brown throughout, 1-2 minutes more, carefully remove them from the waffle iron.

Serve with grated cheese, sour cream or ketchup.

Makes 2 servings.