For the waffle fries:

  • Rosemary 3.0 g
  • Sea salt 3.0 g
  • Vegetable oil 70.0 ml
  • Potatoes 1.25 kg

For roast onions

  • Onions 300.0 g
  • Rosemary 2.0 g
  • Sea salt 2.0 g
  • Vegetable oil 5.0 ml

To load and finish:


  1. For the waffle fries:

    • Peel the potatoes.
    • On Mandolin use waffle cut attachment.
    • Rotate the potato 90 degrees for each cut to achieve the waffle shape.
    • place in cold water for 1 hour.
    • Drain and steam for 5 minutes in combi oven.
    • Remove and leave to air dry.
    • In deep fat fryer blanch at 130c for 2 minutes. Remove and drain.
    • To finish raise temperature to 175c and fry till golden and crispy.
    • Season with finely chopped rosemary and sea salt.
  2. For roast onions

    • Peel onions and cut into 6.
    • Rub with vegetable oil, rosemary and seasalt.
    • Roast in combi oven at 160c for 25minutes.
  3. To load and finish:

    • Layer large heatproof dish with waffle fries.
    • Mix KNORR Tomato & Basil concentrated sauce with water and bring to boil in pan. Simmer for 3 minutes.
    • Spoon the sauce on top of the waffle fries.
    • Scatter with roasted onion and mozzarella cheese.
    • Place in combi/pizza oven at 220c for 3 minutes.
    • Serve as a sharing dish.
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