Spring Herb Waffle Latkes


  • 2 medium 1 pound Russet or baking potato, peeled
  • ¼ medium yellow or white onion peeled about ¼ cup shredded
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons fresh chives finely chopped
  • ¼ cup arugula finely chopped
  • ¼ cup finely chopped parsley
  • 1-2 tsps. grated horseradish
  • 2 large eggs
  • Nonstick spray for waffle iron
  • Yogurt chives, and a pinch of salt for dipping or topping (optional)
  • Or put an egg on it


  1. Preheat your waffle iron to almost its highest setting
  2. Shred potatoes and onion into a medium bowl and toss with the salt, pepper, and herbs.
  3. Place mixture in a kitchen towel or cheese cloth (something as lint free as possible, I use a lightweight linen towel) and squeeze out all the moisture you can into a measuring cup or glass bowl and allow the starch to settle to the bottom, pour out the liquid and reserve to add back to the potatoes after precooking. I usually microwave my potatoes for a couple of minutes to start them cooking and release a bit more moisture- you could skip this step if you don’t have a microwave and the potatoes will be a bit crisper.
  4. Add the reserved potato starch, horseradish, and eggs to the shredded potato mixture. Stir to thoroughly combine.
  5. Thoroughly coat your waffle iron with nonstick spay and cook the potato mixture in two batches until deep golden brown.
  6. I cooked one batch spreading the mixture out like batter and one (as pictured) where I dolloped the potato mixture into four mounds. The second technique browned both sides more evenly and gave some extra crispy bits around the edges.