Ingredients:

Roasted Idaho® Potatoes and Filling

• 1 lb Idaho® Russet Potatoes
• 12 oz Chorizo (pork or beef)
• ¾ Cup Yellow Onion, brunoise
• ¼ Cup Jalapeños, de-seeded, brunoise
• 2 Tbsp Garlic, minced

Idaho® Potato Waffle Batter

• 2 Cup All-Purpose Flour
• 1½ tsp Instant Yeast
• 1½ C Milk, lukewarm
• 6 Tbsp Butter, melted
• 2 Eggs
• 2–3 T Maple Syrup
• 1 tsp Salt
• 1 batch Roasted Idaho® Potatoes and Filling (prepared)
• 2 Tbsp Chives, chopped
• 2 Tbsp Cilantro, chopped

Assembly

• Idaho® Potato Waffle Batter
• Waffle Iron

Optional Garnish

• Sour Cream or Crema
• Hot Honey or Chile Maple Syrup
• Sliced Chiles

Directions:

Roasted Idaho® Potatoes and Filling

1. Preheat oven to 400°F and place whole Idaho® Potatoes, skin on, in the oven and bake until tender, about 45 minutes.
2. While Idaho® Potatoes are baking, cook chorizo in a sauté pan, then transfer to a chinois or fine-mesh strainer to separate the chorizo from the oil.
3. Return chorizo oil to sauté pan over medium heat, then add onions and jalapeños and sauté for 5–7 minutes.
4. Add garlic and continue to sauté until fully cooked and translucent; reserve.
5. Remove cooked Idaho® Potatoes from the oven and allow to cool slightly before peeling skin off and crumbling into medium-sized pieces.

Idaho® Potato Waffle Batter

1. Whisk together the flour and instant yeast. Stir in the milk, melted butter, eggs, maple syrup, and salt.
2. Mix in the chorizo, sautéed vegetables, crumbled Idaho® Potatoes, and herbs.
3. Cover the bowl (leave room for expansion, as the batter will bubble and grow) and let it rest at room temperature for 1 hour.

Assembly

1. Spray waffle iron with nonstick spray and place about ¾ cup of batter in waffle iron molds (depending on size of waffle iron) and cook for 3 to 4 minutes, depending on size.
2. Serve hot and garnish with crema, syrup, and sliced chiles.