Grate the potato and place it in a metal sieve over a medium sized saucepan, filled with water. Think of it as a double boiler, but with a sieve of grated potato on top. Gently squeeze the potato to remove as much moisture as possible, without damaging the potato bits. Place a lid on top of the sieve.
Heat the water to a medium – high heat for 10-15 minutes. The potato should be cooked but firm. Allow it to cool a little so it doesn’t cook the eggs and melt the cheese in the next step.
In a large mixing bowl, combine the potato, parmesan, salt and eggs. Mix extremely well until you have a uniform batter. You could also add freshly cracked pepper here for some cacio pepe vibes, if you like.
Heat your waffle iron as per the instructions. Mine is a Belgian waffle maker from Cusinart with pretty basic functions – on or off. Yours might be fancier, so you’ll have to do some testing. Hottest heat possible, I’d say.
Once the iron is ready, add just enough batter to fill the waffle iron. Make sure both sides are even, or else one waffle will be undercooked. Again, this is very waffle maker dependent, but allow the waffles to cook for at least 5 minutes, until they have formed a crispy edge and are holding together. If you open the machine too soon, you’ll be greeted with a total mess. Mind you, close it again, wait another 5, and you should rectify the problem.
Continue to cook the waffles until they are golden brown and have a crispy parmesan edge. Mine were in for about 7 minutes, and although they were perfect, they probably could have stayed in longer if they needed.
Top with whatever you fancy and go wild.
These waffles, unlike other waffles, crisp up as they cool. You could keep them in the fridge for a couple of days, or probably even freeze them. To heat them up to their crunchiest potential, put them on your oven rack on a high heat until hot and crispy as hell.