How to make it

  • Instructions:
  • 1. Preheat the waffle iron on medium.
  • 2. 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.)
  • 3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper.
  • 4. With a silicone brush, spread the butter on both sides of the waffle iron.
  • 5. 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.)
  • 6. 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.
  • 7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron.

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