D'Olivo Baklouti Green Chili Olive Oil gives these easy potato waffles a flavorful kick! If spice isn't your thing or you're just in the mood for something different, try using D'Olivo Rosemary Fused Olive Oil and serve with a drizzle of D'Olivo Lavendar Dark Balsamic.



2 pounds baking potatoes (preferably organic) washed and scrubbed clean

1 large onion, grated

2 teaspoons baking powder

1 1/2 teaspoons table or fine sea salt

Freshly ground Tellicherry Pepper

2 tablespoons D'Olvio Baklouti Green Chili Olive Oil

1/2 cup plus 2 tablespoons all-purpose flour

4 large eggs

D'Olivo Baklouti Green Chili Olive Oil for greasing the waffle iron



Heat oven to 350 F.

Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.

Transfer potato mixture to a bowl and stir in eggs, D'Olivo Baklouti Olive Oil, salt, pepper, baking powder, and flour.

Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some potato mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.

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