Gluten-Free Potato Waffles
Craving a crispy treat that's both delicious and gluten-free? Try these golden potato waffles, perfectly crispy on the outside and fluffy on the inside, paired with a zesty mustard avocado sauce that adds a creamy kick. Whip up this easy recipe for a fun twist on brunch or snack time that everyone will love!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 avocado
- 1 tbsp lemon juice (15 ml)
- pepper
- 3-4 large potatoes
- young spinach leaves
🥛Dairy & Eggs(1)
- 1 slice of cheese
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- 2 tbsp whole grain mustard (30 ml)
📦Other(2)
- 3 tbsp skyr (45 ml)
- 1 veggie burger patty
Nutrition (per serving)
Calories
386
Protein
12g
Carbs
49g
Fat
17g
👨🍳 Instructions
- 1
Peel the potatoes, then cut them into slices about 1-2 cm thick. Add salt and olive oil.
- 2
Place them in a bowl and microwave for 7 minutes at 900w. Flip them and cook for another 4 minutes at 900w.
- 3
Wait for your waffle maker to be hot and add a little oil. Place 2 slices of pre-cooked potatoes and wait until they are golden.
💡 Pro Tips
- ✓Microwave potatoes cut to exactly 1-2 cm thickness and arrange them in a single layer because thinner pieces cook unevenly (edges soften while centers stay firm), while thicker pieces won't soften enough to compress into waffle molds.technique1-2 cm thickness, single layer
- ✓After microwaving, let potatoes cool for 3-5 minutes before pressing into the waffle maker because they need to firm up slightly—hot potatoes are too soft and will break apart rather than crisp, while cooled ones achieve a cohesive structure through partial starch gel formation.timing3-5 minutes cooling
- ✓Preheat your waffle maker to 375-400°F and brush with oil until it pools slightly, then wipe away excess with a paper towel—this creates a thin 0.5-1mm oil layer that conducts heat evenly and promotes Maillard browning without creating greasy waffles.equipment375-400°F, 0.5-1mm oil layer
- ✓Press potato slices down firmly for the first 10-15 seconds after closing the waffle maker lid because initial pressure helps potatoes make contact with heating elements and begin gelatinizing, then release pressure to allow steam escape and prevent sogginess.technique10-15 seconds firm pressure
- ✓Whisk your skyr-mustard sauce (3 tbsp skyr to 2 tbsp mustard) for 30-45 seconds until it reaches a 2:1 ratio thickness because the emulsion of skyr's casein proteins and mustard's emulsifiers creates a stable, pourable sauce that won't separate on warm waffles.ingredient2:1 ratio, 30-45 seconds whisking
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Gluten-Free Potato Waffles
Craving a crispy treat that's both delicious and gluten-free? Try these golden potato waffles, perfectly crispy on the outside and fluffy on the inside, paired with a zesty mustard avocado sauce that adds a creamy kick. Whip up this easy recipe for a fun twist on brunch or snack time that everyone will love!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 avocado
- 1 tbsp lemon juice (15 ml)
- pepper
- 3-4 large potatoes
- young spinach leaves
🥛Dairy & Eggs(1)
- 1 slice of cheese
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- 2 tbsp whole grain mustard (30 ml)
📦Other(2)
- 3 tbsp skyr (45 ml)
- 1 veggie burger patty
Nutrition (per serving)
Calories
386
Protein
12g
Carbs
49g
Fat
17g
👨🍳 Instructions
- 1
Peel the potatoes, then cut them into slices about 1-2 cm thick. Add salt and olive oil.
- 2
Place them in a bowl and microwave for 7 minutes at 900w. Flip them and cook for another 4 minutes at 900w.
- 3
Wait for your waffle maker to be hot and add a little oil. Place 2 slices of pre-cooked potatoes and wait until they are golden.
💡 Pro Tips
- ✓Microwave potatoes cut to exactly 1-2 cm thickness and arrange them in a single layer because thinner pieces cook unevenly (edges soften while centers stay firm), while thicker pieces won't soften enough to compress into waffle molds.technique1-2 cm thickness, single layer
- ✓After microwaving, let potatoes cool for 3-5 minutes before pressing into the waffle maker because they need to firm up slightly—hot potatoes are too soft and will break apart rather than crisp, while cooled ones achieve a cohesive structure through partial starch gel formation.timing3-5 minutes cooling
- ✓Preheat your waffle maker to 375-400°F and brush with oil until it pools slightly, then wipe away excess with a paper towel—this creates a thin 0.5-1mm oil layer that conducts heat evenly and promotes Maillard browning without creating greasy waffles.equipment375-400°F, 0.5-1mm oil layer
- ✓Press potato slices down firmly for the first 10-15 seconds after closing the waffle maker lid because initial pressure helps potatoes make contact with heating elements and begin gelatinizing, then release pressure to allow steam escape and prevent sogginess.technique10-15 seconds firm pressure
- ✓Whisk your skyr-mustard sauce (3 tbsp skyr to 2 tbsp mustard) for 30-45 seconds until it reaches a 2:1 ratio thickness because the emulsion of skyr's casein proteins and mustard's emulsifiers creates a stable, pourable sauce that won't separate on warm waffles.ingredient2:1 ratio, 30-45 seconds whisking