CRISPY CHEESY POTATO WAFFLES

Who says waffles are just for syrup and fruit? These CRISPY CHEESY POTATO WAFFLES are a game-changer for brunch, snack time, or even a hearty side dish. Made with simple ingredients—yellow potatoes, salt, pepper, and cheese—these waffles are crispy on the outside, fluffy on the inside, and loaded with cheesy goodness. The method is surprisingly easy: boil the potatoes, let them cool, then press them into a waffle maker for a golden, crunchy finish. Add cheese at the end for a gooey, melty topping that’s impossible to resist.

Potato waffles are a fun, creative way to enjoy a classic comfort food. They’re perfect for busy mornings, lazy weekends, or when you want to impress guests with something unique. The waffle maker gives the potatoes a crispy crust that’s hard to achieve with other cooking methods, while the inside stays soft and tender. Plus, they’re endlessly customizable—add herbs, spices, or extra toppings to make them your own.

The key to perfect potato waffles is using yellow potatoes, which have a creamy texture and hold their shape well. Boiling them whole with the skin on helps them stay intact when pressed into the waffle maker. Letting them cool completely ensures they crisp up nicely instead of turning mushy. Adding cheese at the end gives you a melty, golden topping without burning the potatoes.

For easier and stress-free mornings filled with potato waffles, boil the potatoes in advance and store them in an airtight container in the refrigerator for up to 2–3 days. When ready to make potato waffles, remove the potatoes from the fridge and let them sit at room temperature for about 10 minutes. Then slice them in half and prepare in the waffle maker following the recipe.

This method is simple and quick and yields a crispy, golden waffle with a soft, fluffy interior. The cheese adds a rich, savory element that makes these waffles irresistible. They’re perfect for breakfast, brunch, or as a side dish for dinner.

Top with sour cream, chives, or green onions for a classic potato flavor.

Serve alongside a fried egg for a hearty breakfast.

Pair with a fresh salad for a light lunch.

Enjoy these crispy potato waffles and let them become a staple in your kitchen! They’re a fun, easy way to enjoy potatoes in a whole new way.

Bon appétit! Your fork is waiting!

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Lunch, Side Dish

Keyword: cheesy crispy potato waffles, cheesy potatoes, double cooked potatoes, gluten-free waffles, potato waffles

Servings: potato waffles

Calories: 105kcal

Equipment

1 waffle maker

Ingredients

4 potato Yukon Gold or similar
1½ tsp salt 1 tsp in the water when boiling the potatoes, then a pinch of salt on top of each potato half
¼ tsp ground black pepper a pinch on top of each potato half
2 TBSP butter for greasing the waffle maker
½ cup shredded cheese cheddar, mozzarella, or your favorite melting cheese; about 1 TBSP on top of each potato half

Instructions

Clean and place the potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain and let them cool completely. Once the potatoes are cool, cut them in half lengthwise. You’ll use each half as a “waffle.”
Preheat your waffle maker. Add a small amount of butter to the plates and let it melt, coating the surface evenly.
Place one potato half, soft side down, onto the hot waffle maker. The skin side should be facing up. Sprinkle with pinches of salt and pepper. Close the waffle maker and cook for 3–5 minutes, or until the potato is golden brown and starting to crisp up.
Open the waffle maker and sprinkle shredded cheese over the top of the potato half. Close the waffle maker and cook for an additional 30 seconds to 1 minute, just until the cheese is melted. Be careful not to overcook, as the cheese can become bitter if it burns.
Remove the potato waffle from the maker and repeat with the remaining halves. Serve hot, with extra cheese, a dollop of sour cream, or your favorite toppings.

Video

Nutrition