Potato Waffles With Rosemary-Garlic Oil
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Potato Waffles With Rosemary-Garlic Oil
  Potato    Waffles    Breakfast    Pancakes    Oils  
Last updated 6/12/2012 1:18:56 AM. Recipe ID 50035. Report a problem with this recipe.
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      Title: Potato waffles with rosemary-garlic oil
 Categories: Breakfast, Pancakes
      Yield: 6 Servings
      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 Double-acting baking powder
  (From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow).
  Makes about 6 6-1/2" waffles.
  Peel, wash and cut the potatoes into uniform small pieces. Put in a
  large pot with cold water to cover, salt well, and bring to a boil.
  Then lower heat and cook until potatoes can be pierced easily with a
  fork; drain, reserving about 1/2 cup of potato water. Transfer
  potatoes to a large mixing bowl. While potatoes cook, heat olive oil
  and chopped onion in a small skillet over low heat just until onion
  softens a bit. Pour oil and onion over drained potatoes. Add milk to
  still-warm skillet - just to take chill off - then pour milk over
  potatoes. Using a fork, a potato masher or a rubber spatula, mash
  potatoes with oil and milk. Add 1/4 cup of warm potato water,
  reserving rest, and continue to mash until mixture is smooth. Taste
  potatoes and season liberally with salt and freshly ground pepper.
  Preheat waffle iron and finish batter by beating eggs into potatoes
  with a whisk or handheld mixer. Whisk together flour and baking
  powder and fold into potato mixture with a rubber spatula. Lightly
  butter or spray waffle iron grids. (You can skip this step with
  well-seasoned or non-stick materials.) Scrape batter by half-cup
  measure onto hot iron, smoothing batter evenly almost to edge of
  grids. Close iron and bake until brown and crisp.

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Recipe ID 50035 (Apr 03, 2005)

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