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Boil: Add 3–4 Yukon Gold potatoes to a pot of well-salted water and boil until fork-tender, then drain and let cool completely.
Preheat: Heat a mini waffle maker and lightly grease with olive oil or avocado oil spray.
Flatten: Place 1 small potato into the waffle maker and gently flatten with a fork or spoon.
Season: Sprinkle generously with finely grated Parmesan, then close the waffle maker.
Cook: Cook for 7–8 minutes until deeply golden and crisp on both sides.
Repeat: Continue with remaining potatoes, greasing the waffle maker as needed.
Serve: Top with Greek yogurt or sour cream, shredded cheddar, crispy bacon, and green onion, then finish with salt and black pepper.