In making these potato pancakes, grated potatoes were soaked in salted water, squeezed, seasoned and pre-cooked in a waffler to give them the distinctive shape and grooves of a waffle. However, because the potatoes were raw, there was no way that they would get cooked all the way through in the waffler.
So, into the oven went the potato waffles where they finished cooking until the surfaces turned crisp. By that time, the innerpost part of the waffles were perfectly done.
Why not pre-cook the potatoes before grating the way Swiss rösti is cooked? Because the grated potatoes would be too soft to pry off the waffler. They would have likely split in parts and that would have ruined them.
Cooking them in the oven for half an hour might sound long but that will give you time to prepare whatever you want to serve them with. In our case, scrambled eggs and mini Hungarian sausages.
- 2 to 3 cups grated potatoes
- 1 teaspoon salt
- 1 teaspoon seasoning (a mixture of salt, pepper, paprika, thyme and cayenne was used here)
- 1 tablespoon cornstarch
- Place the grated potatoes in a bowl, toss with the salt and cover with water. Leave to soak for ten minutes (this prevents discoloration as well as providing the first layer of seasoning).
- Place a cheesecloth over a strainer and drain the potatoes directly into the cheesecloth-lined strainer.
- Wrap the cheesecloth around the grated potatoes and squeeze to remove as much water as you can.
- Preheat the oven to 350F.
- Lightly spray oil on a baking tray.
- Place the strained potatoes in a mixing bowl, add the seasoning and starch and toss well.
- Lightly spray a preheated waffler with oil, lay a scoop of grated potatoes and cook (remove once the waffler turns off automatically).
- Repeat until all the grated potatoes have been cooked in the waffler.
- Arrange the potato waffles on the oiled tray.
- Pop the tray into the oven and bake the potato waffles for 25 to 30 minutes until browned and crisp.
- Serve the potato waffles hot.