Wednesday, 29 April 2020

Recipe: Rosemary and Parmesan Potato Waffles #Vegetarian #GlutenFree

Recipe: Rosemary and Parmesan Potato Waffles

If you are looking for today's AtoZ post - sorry, I will be getting to it later. The WittegenPress Website is playing silly whatsits for no reason I know about, so I am having to chase that around and my creativity is suffering. Never fear, I will write today's drabble, I just have to sort that out first.

Recipe: Rosemary and Parmesan Potato Waffles

So these are based off of Nigella's Garlic & Parmesan waffles from her book, "At My Table", but these have a flavour profile I like even more and made up on the spot, so I though it would be good to share them.

Yes I know Parmesan isn't vegetarian, but it is easy to find vegetarian equivalents - in fact that's what we usually use since it's a) cheaper & b) just as nice. We buy the pre-grated fresh Italian hard cheese from the supermarket.

They are absolutely delicious with eggs and maple syrup - and yes they are savoury waffles, but the salt and sweet is divine.

Makes 7 waffles (10cm x 12cm/ 4''x 4.7'') - 1 serving = 2 waffles, but they can be reheated later if there are too many.


  • 400g / 2 cups mashed potato (I had left over from the night before, but you could use defrosted frozen mash or make it fresh)
  • 4 tbsp (60ml) butter
  • 8 tbsp (120ml) milk
  • 2 eggs
  • 45g/ ~3/8cup finely grated Parmesan (or vegetarian equiv)
  • 4 tbsp cornflour
  • 1/2 tsp baking powder
  • 1 tsp Dried Rosemary (I like the grind it in a pestle and mortar or spice grinder to make it distribute better and release its flavour)
  • salt & pepper to taste


  1. Melt the butter and leave to stand to cool down.
  2. Preheat the waffle iron.
  3. Using a fork or something similar, break up the mash so that it is light pieces, not one lump.
  4. In a large bowl whisk together the cooled butter, eggs and milk.
  5. Add in the potato a little at a time, whisking it in each time. I used a flat manual whisk, but you could use an electric hand whisk or a bowl mixer if you prefer.
  6. Add the Parmesan, cornflour, baking powder, rosemary and salt and pepper and beat until smooth(ish).
  7. Add about an ice cream scoop of batter to each side of the waffle iron if using a square one (ours is electric and looks like a sandwich maker) - if using a round one go with what you are used to and close. You'll soon know if you used too much because it will squidge out the sides ๐Ÿ˜‚.
  8. Cook for about 7 mins total or until golden brown - different waffle makers will vary.
  9. If making lots, pop the cooked ones in a low oven until ready to eat.
As I mentioned above, these are lovely with eggs and a touch of maple syrup. They make a wonderful breakfast or brunch, but they would also go well with meats or as a side for a main meal as well.

The amounts of cheese and seasoning are all very handwavy - you can go with whatever you like best, but I was very pleased by the overall taste of these.

Enjoy! Stay safe.

Banner Background Photo by nabil boukala on Unsplash


  1. Replies
    1. They are very yummy and they keep well, so you can make a batch and then reheat them, so really easy too.


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