Air Fryer Recipe
Crispy Potato and Chive Waffles
These crispy potato and chive waffles are easy to make and perfect for breakfast or a savory snack, especially when cooked in an air fryer.
Ingredients
- 2 large potatoes, peeled and grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup chopped chives
- 1/2 cup grated cheese (cheddar works well)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Cooking spray or a little oil
Method
- Grate the potatoes using a box grater and squeeze out moisture using a clean kitchen towel.
- In a large bowl, combine grated potatoes, eggs, flour, chives, cheese, salt, pepper, garlic powder, and onion powder. Mix well.
- Preheat air fryer to 200°C (400°F).
- Lightly grease or spray the waffle iron with cooking spray.
- Fill the waffle iron with the potato mixture, spreading it evenly.
- Close the lid and air fry for about 10-15 minutes, or until golden brown and crispy.
- Carefully remove the waffles from the air fryer and let them cool on a wire rack for a minute.
- Serve hot, optionally topped with additional chives, sour cream, or a poached egg.
Why this works in an air fryer
Squeezing the grated potato removes free water so the air fryer’s convection can dehydrate the surface instead of steaming it. Egg, flour and cheese bind the shreds; the cheese fat helps fry the edges while starch from the potato sets into a crisp lattice.
Equipment notes
Assumes a 5–6 litre basket air fryer with a small air-fryer-safe waffle mould or waffle insert; leave space around it for airflow. In a single-drawer model, cook one or two waffles at a time in the centre; in a dual-zone, use one zone per mould and start checking 2–3 minutes early as smaller drawers brown faster.
Common pitfalls
- Waffles look pale and bendy at 12 minutes: the potato was too wet or the mould was overfilled; squeeze harder next batch and cook 3–5 minutes longer until the edges are deeply golden.
- Mixture leaks out when the lid closes: the waffle iron or mould is packed too full; fill only to just cover the ridges and press gently, not hard.
- Waffles stick and tear on removal: the cheese has bonded to a dry plate; oil the hot ridges more thoroughly and let the waffle sit for 60 seconds before lifting with a silicone spatula.
- Outside browns but the centre tastes floury or damp: the waffle is too thick for the airflow; spread the mixture thinner and reduce to 190°C for a longer 14–18 minute cook.
Variations & substitutions
- Swap cheddar for Red Leicester for a deeper colour and slightly oilier crisp edge, but check early as it browns quickly.
- Use spring onions instead of chives for a sharper flavour; slice them finely so they soften within the same cooking time.
- Add 1–2 tablespoons of grated parmesan for extra savoury crust, reducing added salt because parmesan concentrates saltiness as it crisps.
- Use sweet potato for half the potato; it will brown faster from its higher sugar content, so cook at 190°C and expect a softer centre.
Storage & reheating
Keep cooled waffles in the fridge for up to 3 days and reheat in the air fryer at 180°C for 4–6 minutes until hot and crisp again.
Nutrition
Calories: 250
