Growing up in London in the 80s and 90s, the “waffly versatile” jingle was the background noise to every Tuesday night tea-time. My nan would often pull a bright yellow box out of the freezer and pop a couple of British Potato Waffles under the grill to go alongside some sausages and a mountain of garden peas.
British food often gets a bad rap for being “beige,” and while I’ll defend a good freezer-bag dinner to the end, I knew these childhood icons deserved a bit of a promotion. These savory waffles are my attempt to bring the humble waffle into the gastropub era. By using real, buttery mash and a few sharp British flavors, we’re turning a nostalgic snack into something you’d be proud to serve at a proper weekend brunch.
Why Homemade British Potato Waffles Beat the Box
The problem with shop-bought waffles is that they can often be a bit… well, hollow. They’re designed to be cheap and fast. By making homemade potato waffles, you control the quality of the potato and the seasoning. If you’re a fan of the convenience of the freezer but want better flavor, you should also try my Make-Ahead Freezer Waffles.
I’ve added a touch of mature Cheddar and a pinch of English mustard powder. It doesn’t make them taste like a cheese toastie, but it gives them a savory depth—what we call “moreishness”—that stands up perfectly to a runny fried egg or a big dollop of brown sauce.
The “Steam-Dry” Secret for a Crispy Potato Recipe
If there is one thing I learned working in professional kitchens, it’s that moisture is the enemy of crispiness. When you boil potatoes, they take on water. If you mash them and shove them straight into a waffle iron, that water turns to steam, and you end up with a soggy, limp mess that sticks to the plates.
The secret is the “Steam-Dry.” After draining your potatoes, put them back in the warm pot for a minute or two. You’ll see the steam rising off them—that’s the enemy leaving the building. Once they look a bit matte and floury, they’re ready to be riced for this crispy potato recipe.
Serving Suggestions for British Breakfast Sides
In my house, these are the ultimate base for “beans on toast”—except we swap the toast for waffles. They are also the perfect British breakfast sides for a proper English breakfast, sitting right there next to the back bacon and black pudding.
If you’re feeling a bit posh, top them with a poached egg and some smoked salmon. But honestly? Nothing beats a hot waffle with a knob of salted butter melting into those deep ridges. If you are looking for more morning inspiration, don’t miss our guide to the Best Waffles.
Right then, let’s get the spuds on. You’re going to love these. Tuck in!
Proper Savory British Potato Waffles
Ingredients
Instructions
Place the potato chunks in a large pot of salted water. Bring to a boil and simmer for 12–15 minutes until tender but not falling apart.
Drain the potatoes thoroughly. Now for the secret bit: return them to the hot pot over very low heat for 2 minutes, shaking the pan gently. This 'steam-drying' evaporates excess moisture, which is the key to a crispy waffle.
Pass the potatoes through a ricer into a large bowl, or mash them very thoroughly until completely smooth. Do not overwork them or they'll become gluey.
Stir in the melted butter, beaten egg, grated cheese, mustard powder, salt, and pepper. Gently fold in the flour until just combined into a thick, moldable dough.
Preheat your waffle iron to its highest setting. It needs to be screaming hot. Lightly grease the plates with oil.
Scoop a generous portion of the potato mixture into the center of each waffle grid. Close the lid and cook for 5–8 minutes, or until the waffles are deep golden brown and crisp on the outside.
Optional Gastropub Finish: For extra crunch, pop the cooked waffles under a hot grill (broiler) for 1–2 minutes per side until they sizzle.