Do I need to peel the potatoes?

No. The recipe calls for scrubbed, not peeled, potatoes, which helps the waffles hold together and adds texture.

Can I use a regular waffle iron instead of a Belgian waffle iron?

Yes. A regular waffle iron will work, but the batter is designed to fill deep nooks and get extra crisp, so you may need to adjust the amount of batter and cook time.

How do I keep the waffles crispy?

Cook them until deeply golden brown, then serve right away. If you need to hold them, place them on a rack in a warm oven so steam doesn't soften the edges.

What can I use instead of chives or scallions?

Either ingredient works as written, and you can use whichever you have. If you want a stronger onion note, scallions are a good choice; for a milder finish, use chives.

Can these be made ahead?

You can shred the potatoes and mix the batter shortly before cooking for best texture. Cooked waffles can be reheated in a toaster oven or oven until crisp again.

What should I serve with these waffles?

Sour cream and applesauce are the suggested toppings, and they pair well with the savory potato base. They also work nicely as a brunch side with eggs or smoked fish.