Enjoy potatoes in an entirely new way with these crispy and golden brown potato waffles! Whether you're craving savory or sweet (both options provided below), these waffles are easy, festive and fun for any breakfast or brunch. Naturally vegan and gluten-free.
When the holidays roll around, my pantry is bursting with potatoes. Whether I'm cooking with russet potatoes, sweet potatoes or even frozen shredded potatoes (for these crispy hash browns), it's essentially guaranteed the whole family is going to enjoy what I put on the table.
We celebrate Hanukkah, and that means we make latkes. Like, a lot of them. Latkes are potato pancakes made from grated potatoes and onions that are pan-fried using a lot of oil. My family LOVES them and we seriously can eat them all eight nights.
This year, with the start of Hanukkah falling over winter break, the kids were home from school and actually wanted me to make latkes for breakfast. Long story short, I tossed some of the batter into the waffle iron and the kids were hooked!
Potato waffles use way less oil than pan-friend latkes but give the same amount of crunch. The waffle iron increases the surface area, giving you irresistibly crispy edges without the need for deep frying. Plus, they cook evenly and free you from standing over a hot skillet.
We've been topping ours with things like almond butter, maple syrup and even coconut whipped cream. The waffle iron completely transforms potato latkes into a legit breakfast!
Why You'll Love these Potato Latke Waffles
- Works with any latke recipe
- Uses significantly less oil than potato pancakes
- Can make savory or sweet using russet or sweet potatoes
- Festive and satisfying breakfast
- Versatile - serve with your favorite toppings
- Easy recipe, easy cleanup
- The best way to enjoy latkes in the morning (or really any time of day)!
The Method: Perfect Every Time
The beauty of this recipe is in the method - a waffle iron keeps things easy and works with any latke-style batter! Here are a few things to keep in mind:
- Waffle irons vary: Every waffle iron is a little different, so your results may vary slightly. Start on medium heat, spread about 2 cups of batter evenly across the surface, and let it cook for a full cycle before checking. If it's not crispy enough, cook a little longer and spritz with more oil.
- Oil options: For a savory version, traditional olive oil works beautifully. For a sweeter take, I recommend avocado oil which has a more neutral flavor and pairs well with cinnamon, vanilla and other sweet toppings.
- Sweet potatoes vs. russet potatoes: Sweet potatoes (orange or white) are a dream to work with - no wringing out moisture required! For russets, wringing out excess water is essential for that crispy texture.
- Arrowroot powder is key: It dries out the batter, acts as a gluten-free binder and helps achieve that golden, crispy finish.
Ingredients
Below are ingredients for both savory and sweet versions. See the recipe card at the bottom of the post for quantities.
Savory Waffles
Use the same ingredients as these crispy potato latkes:
- Russet potatoes
- White onion
- Arrowroot powder
- Garlic powder
- Salt
- Black pepper pepper
- Olive oil
Sweet Waffles
Use just 3 simple ingredients:
- Hannah sweet potatoes
- Arrowroot powder
- Salt
How to Make Potato Latke Waffles
1. Peel and grate the potatoes (and onion if using). Use a box grater or food processor with a coarse grating disc.
2. If using russet potatoes, squeeze out the excess water. Use a cheesecloth or nut milk bag to wring out as much of the onion and potato water as possible. Discard the water. This step is not necessary if using sweet potatoes.
3. Combine the ingredients in a large bowl. Stir to combine the arrowroot powder and seasonings with the potato mixture. Set aside the mixture briefly.
4. Use the waffle iron. Heat the waffle iron to medium heat. Lightly coat both sides of the waffle iron with olive or avocado oil and then spread about 2 cups of the mixture into one even layer. Let it cook for a full cycle and then open to check whether done. If not, let it cook longer on the waffle iron until crispy.
5. Serve. Transfer the waffle to a large plate and enjoy immediately.
Recipe Tips
Keep it neutral. For maximum versatility, I like to keep the batter neutral. You can always add cinnamon and vanilla for a sweet version or herbs and spices for savory.
Make ahead and reheat. Let leftover waffles cool to room temperature before storing in an airtight container. To reheat, pop them in the toaster, air fryer or back in the waffle iron. Avoid microwaving - they'll lose their crispiness!
Sweet or Savory? Have it Your Way!
One of the best parts about these potato waffles is how versatile they are. Here are a few ideas to inspire you:
Savory Potato Waffles
Think of these as crispy hash browns in waffle form. Serve with:
- Apple sauce or sour cream - a nod to classic latkes
- A dollop of your favorite sauce (pesto, tahini or hot sauce are great choices)
- A sprinkle of fresh herbs and a drizzle of olive oil for a sophisticated brunch
Sweet Potato Waffles
These are perfect for breakfast or a sweet treat! Here's how to enjoy them:
- Top with fresh fruit and a drizzle of maple syrup
- Top with whipped coconut cream and blueberry compote
- Use as "toast" for your favorite spreads - think almond butter or even a swirl of chocolate hazelnut spread
I hope you enjoy these easy potato waffles! They are such a hit for kids and adults alike and a great way to satisfy your latke cravings any time of day!
Print
Crispy Potato Latke Waffles (Vegan + Gluten-Free)
- Total Time: 20 minutes
- Yield: 4-8 waffles 1x
- Diet: Vegan
Description
Enjoy potatoes in an entirely new way with these crispy and golden brown potato waffles! Whether you're craving savory or sweet (both options provided below), these waffles are easy, festive and fun for any breakfast or brunch. Naturally vegan and gluten-free.
Ingredients
For Savory Waffles:
- 2 large russet potatoes, peeled and grated
- ½ large white onion, grated
- 2 tablespoons arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- Olive oil or avocado oil (for greasing the waffle iron)
For Sweet Waffles:
- 1 large Hannah sweet potato
- 3 tablespoons arrowroot powder
- 1 teaspoon salt
- Avocado oil, (for greasing the waffle iron)
Instructions
- Grate the potatoes (and onion if using). Use a box grater or food processor with a coarse grating disc.
- If using russet potatoes, squeeze out the excess water. Use a cheesecloth or nut milk bag to wring out as much of the onion and potato water as possible. Discard the water. This step is not necessary if using sweet potatoes.
- Combine the ingredients in a large bowl. Stir to combine the arrowroot powder and seasonings with the potato mixture. Set aside the mixture briefly.
- Use the waffle iron. Heat the waffle iron to medium heat. Lightly coat both sides of the waffle iron with olive or avocado oil and then spread about 2 packed cups of the mixture into one even layer. Let it cook for a full cycle and then open to check whether done. If not, let it cook longer on the waffle iron until crispy.
- Serve. Transfer the waffle to a large plate and enjoy immediately. Serve with sour cream, apple sauce or other toppings listed in the blog post above. For the savory recipe: repeat the process with the second half of the batter.
Notes
Keep it neutral. For maximum versatility, I like to keep the batter neutral. You can always add cinnamon and vanilla for a sweet version or herbs and spices for savory.
Make ahead and reheat. Let leftover waffles cool to room temperature before storing in an airtight container. To reheat, pop them in the toaster, air fryer or back in the waffle iron. Avoid microwaving - they'll lose their crispiness!
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Waffle Iron
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