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Mix the flours, salt, sugar, yeast and potatoes.
When the mix resembles crumbs, start adding the water, checking the consistency of the dough.
Knead for about 5 minutes until smooth and let it proof, covered, for 30 minutes.
Portion the dough into 10 pieces, shape into balls, brush with olive oil, cover with cling film and refrigerate for 12-18 hours.
Remove from the fridge 2-3 hours before frying.
Prepare a simple tomato sauce and grate some parmigiano.
Flatten out the balls of dough into disks about 12-15 cm in diameter, prick the center with a fork.
Heat oil to 180 C.
Fry one or two pizzelle at a time, keeping them submerged and pressing the center with a spoon.
When golden, remove and place on a tray lined with kitchen paper.
Spoon a little tomato sauce, sprinkle with parmesan and add basil.
Keep warm in a low oven.