Ingredients
- 2 lbs. Colorado Potatoes, Russet, Purple, Yukon Gold or Red
- 1 Tbsp. Salt
- 1 Tbsp. Olive Oil
- Toppings (See below)
Instructions
Bring one gallon of water to boil and add the salt. Wash the potatoes and add to the boiling water. Cook for 20-30 minutes until soft. Drain the water and remove the potatoes. Heat your waffle iron to high. (You can also use a Panini press!) Toss potatoes with olive oil to coat the skins. Slowly lower lid on waffle maker and cook until crisp (about 2-3 minutes). From here, you can add a variety of toppings. Here are some ideas:
| New Mexico |
Roasted Chilies, Green Chili, Queso Fresco and Cilantro |
| Mexican |
Shredded Chicken, Mole Sauce, Oaxaca Cheese and Roasted Peppers and Onions |
| Balsamic |
Grilled Chicken, Sauteed peppers and onions, parmesan cheese and balsamic glaze |
| Chili |
Red Chili or Green Chili, Cheese, sour cream and green onions |
| Nachos |
Grilled chicken, enchilada sauce, cheese, lettuce, tomatoes and sour cream |
| Breakfast |
eggs, cheese, bacon or sausage, tomatoes and green onions |
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