Bring 1L of water to a boil, add salt, and drop in your potatoes.

Let them cook for 25–30 minutes until they’re fork-tender.

Drain, let them cool until lukewarm, then peel the skins off.

Preheat your waffle maker and brush it with melted butter.

Place a whole potato (or half, depending on size) directly into the waffle maker and press gently until it spreads.

Cook until golden brown and crispy on the outside. They should release easily when ready.

Tip: Use starchy potatoes like Yukon Gold or Russets — they crisp up beautifully and hold shape.

Preheat your oven to 450°F (230°C).

Whip the egg whites with an electric mixer until soft peaks form. Not too stiff — they should look airy, not dry.

Spoon the mixture into fluffy mounds on a parchment-lined baking tray, then use the back of the spoon to gently create a small well in the center of each.

Bake for 5 minutes, just enough to set the outside and keep that delicate texture.

In a blender or food processor, blend the yolks, lemon juice, and a pinch of salt until smooth.

Slowly drizzle in the hot butter while blending, until the sauce turns pale yellow and creamy.

Taste and adjust salt or lemon if needed.

Tip: Use immediately, while it’s warm and glossy.

Place your warm potato waffles on a plate.

Gently place a cloud egg on top of each waffle.

Drizzle with the hollandaise sauce . Don’t be shy!

Garnish with chopped chives and a sprinkle of paprika or pul biber (my favorite!).