The Best Whole Potatoes To Smush In Your Waffle Iron

When we think of breakfast in the U.S., we tend to imagine things like pancakes, bagels, eggs, toast, and bacon — while the humble potato often takes a backseat. Gone are the days of soggy home fries, as you can repurpose your trusty waffle iron and transform potatoes into something delightfully crispy and unexpectedly enticing for your morning meal. And it's super simple — microwave whole potatoes, then smush them in your waffle iron to make mouthwatering potato waffles.

The best whole potatoes to turn into waffles are baby or new potatoes, which have been harvested before they're full-grown. They're less starchy with higher water content than mature potatoes. Plus their thin, soft skins crisp up beautifully in the waffle iron. As for the best kind of baby potatoes to smush, they can be any type, from Yukon golds, fingerlings, and baby russets, to tiny sweet satsumaimo or Japanese sweet potatoes. A modern twist on the hash brown, this dish can effortlessly turn an ordinary morning into a gourmet experience at home.

Making a crispy potato waffle only takes a few steps. First, wash your baby potatoes and microwave them in a bowl until tender. This usually takes about five minutes. Then coat the potatoes in your choice of fat, such as butter or bacon grease. Preheat your waffle iron according to the manufacturer's instructions, then add your tiny potatoes to the plate. You can also sprinkle on chopped herbs of your choice, like parsley or cilantro.

Smush down, flatten the baby potatoes (go ahead, they don't feel a thing), and cook until crispy and golden brown, which should take about two minutes. Add the finishing touches to your baby potato waffles, and feel free to be creative here. Season them with furikake or popcorn seasoning, or keep it simple with a little salt and pepper to complement the earthiness of potatoes. You could also use your potato waffles as scoops for runny soy sauce-cured egg yolks or sausage gravy, or smother them in ketchup or maple syrup.