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For the dipping sauce:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Peel the potatoes and cut off the ends to square them. Cut the potatoes lengthwise into ½cm-thick rectangular slices; don’t cut them any thicker because they won’t crisp up as well.
- Place the potato rectangles on a board. Place a wooden skewer on each side of one rectangle, then cut vertical slices halfway through on one side – the skewers will prevent you from cutting all the way through.
- Flip the rectangle over and repeat the process but at a slight angle. Gently stretch out the potato, starting at the bottom and work towards the middle to open them up a little bit.
- Repeat with the remaining potato rectangles, placing them into a bowl of water once finished. When all of the potatoes have been cut, drain and pat dry.
- In a bowl, stir together the olive oil and crushed garlic.
- Lay the potatoes out on a baking tray and brush the garlic oil over both sides of the potatoes. Season with salt and black pepper.
- Bake for 15 minutes, then brush with more of the garlic butter.
- Bake for another 15-20 minutes or until golden and crispy. Meanwhile, in a bowl, stir together the ingredients for the dipping sauce.
- Serve the waffle potatoes with the dip.
Per serving: 563kcals, 19.5g fat (2.9g saturated), 91.2g carbs (7.4g sugars), 9.6g protein, 13.4g fibre, 0.368g sodium
- Keep the lines close to each other as you cut so that you create that ideal criss-cross shape. Skewers help to serve as a base for cutting the potatoes so that you can make the accordion pattern easier without cutting all the way through the potato.
- Put the already-cut potatoes in cold water to keep them from turning brown while you continue with the rest of the batch. Another benefit of this is to break down the excess starch to help make deliciously crispy potatoes when you bake them.
- Depending on the size of your cut potatoes, you may need a little more than 30 minutes for them to get crispy. Once done, the potatoes will have a golden-brown colour and nice crispy edges.
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