Step-by-Step Method
Soften the foundation
10 mins
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Clean your potatoes and poke a few holes in them with a fork. Cook them until they are completely fork-tender and soft throughout. You can do this quickly by microwaving them on high for 6 to 8 minutes, boiling them for 20 minutes, or baking them ahead of time.
Smash into waffle form
5 mins
Arrange the cooked, softened potatoes on your parchment-lined sheet pan. Take a clean, textured meat mallet, a potato masher, or even the bottom of a sturdy drinking glass and firmly press straight down onto the center of each potato until it flattens into an even, half-inch-thick patty.
Brush or spray both sides of each flattened potato generously with your oil. Season with a small pinch of cracked black pepper if desired. Next, pile the finely grated Parmesan cheese heavily across the top of each potato, ensuring the cheese flows into all the open nooks and crannies.
Bake to a shattered crisp
25 mins
Slide the tray into the upper rack of your preheated oven and bake for 20 to 25 minutes. Watch for the potato edges to turn an intensive golden brown and the Parmesan cheese to melt into a crisp, bubbling, lacy dark-gold crust. Serve hot straight from the oven!
Loaded Topping Ideas
The beauty of these crispy potato waffles is that they act as a rigid, texturally magnificent canvas for your favorite toppings. For a classic breakfast approach, top them with a perfectly fried egg, crispy bacon bits, and a heavy drizzle of hot sauce.
Alternatively, you can lean entirely into a “loaded baked potato” theme by serving them with a cool dollop of sour cream or thick Greek yogurt, a shower of fresh snipped chives, and an extra sprinkle of sharp cheddar cheese
