These small potato bites cook in a waffle maker, where the hot plates press riced potato dough into ridged rounds that crisp on both sides at once, no frying pan needed. Boil 300 g (10.5 oz) cubed potatoes for about 20 minutes, then rice them while hot so the flour and softened butter blend in without lumps. A little dried chili gives gentle warmth; swap it for black pepper if you prefer a milder flavor. Roll the dough into 3 cm (1 in) balls and set about six in the preheated waffle maker. They are done when the ridges turn deep golden and the bites release cleanly from the plates.
Instructions
- 1
Peel 300 g potatoes and cut them into small cubes.
- 2
Add the cubes to boiling water and cook for 20 minutes until tender.
20:00 - 3
Press the cooked potatoes through a potato ricer into a bowl.
- 4
Add 120 g flour, ⅓ tsp dried chili, 1 tsp salt, and 50 g softened butter. Mix into a dough (you can use your hands, but it is optional — just combine evenly).
- 5
Pinch off pieces and roll small balls, about 3 cm in diameter.
- 6
Preheat the waffle maker and arrange the balls inside — about 6 per waffle.
- 7
Cook until golden to get small, crispy fried potato waffle bites. Taste and serve.
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