By now, we all know how to waffle stuffing or mashed potatoes to crisp up and give new life to leftover sides, especially the day after Thanksgiving.

But “Crispy Potato Waffles” are novel, because they get their start with raw russets, meaning you can skip the step of making mashed potatoes altogether.

I think it results in waffles that taste even more potato-y, too.

The recipe is from the unique “Homage” (Chronicle Books, 2022), of which I received a review copy. It’s by Chris Scott, a “Top Chef” finalist and New York-based chef who’s the owner of Butterfunk Biscuit.

Scott recounts his family’s journey over seven generations, from his great-great-grandmother who was enslaved in Virginia in the mid-1800s to his great-grandmother who migrated to Pennsylvania after the Emancipation Proclamation, and his grandmother Nan who instilled in him a sense of discipline and an unbridled passion for cooking, to finally to his own upbringing in Pennsylvania Amish country and eventual ascendant culinary career in New York.

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