"This was an idea we had after our friend Dan Puskas from Sixpenny did a delicious potato salad on top of a waffle at Rootstock," says Whiteman. "We love potato rosti, we love waffles and we love building our own toppings, so it just makes sense. This is also delicious with smoked eel, blood sausage, crème fraîche with smoked salmon or rashers of crisp bacon." If you don't have a steamer, use a colander on a saucepan of boiling water and cover the potatoes with a tea towel."
- 3 large Desiree potatoes (about 750gm)
- 50 gm melted butter
- 2 tbsp olive oil
- 3 large white onions, thinly sliced
- 100 gm Comté, finely grated
- To serve: crisp bacon
- 1Steam unpeeled potatoes over a saucepan of boiling water until tender when pricked with a knife or skewer (40-50 minutes). Set aside until cool enough to handle, then peel and coarsely grate into a bowl, season to taste, add melted butter and mix well. Set aside.
- 2Heat oil in a saucepan over medium heat, add onions and cook covered, stirring occasionally, until caramelised (40-50 minutes), season to taste and set aside.
- 3Preheat oven to 120C. Heat a waffle iron to high, spray well with cooking oil spray, then spoon a quarter of the potato mixture into the iron and spread to 1.5cm thick. Close and cook until potato is golden and crunchy (7-10 minutes). Keep waffle warm in oven on a baking tray lined with baking paper and repeat with remaining potato. Serve waffles warm topped with caramelised onions, grated Comté and crisp.
Drink Suggestion: A refreshing watermelon and mint juice (spiked with vodka for those ready to get back on the drinking train) or a bottle of Jean-Yves Péron Côtillon des Dames if you're settling in for a long lunch with friends. Drink suggestion by Berri Eggert