In a bowl, grate the potato with a fine grater. Squeeze and remove the excess water from the grated potatoes. Add the potato starch, egg, olive oil and dried herbs. Season with salt and pepper. Mix until fully combined.
Heat a waffle maker and grease it very well with extra olive oil.
When ready, squeeze again any excess moisture from the potato mixture and spread half of the potato over the hot surface. Close the waffle maker to get the desired waffle shape and cook for 10-15 minutes or until cooked through and coloured.
Carefully lift from the machine and repeat the process with the leftover potato mixture.
Serve the waffles warm with some salad leaves, cherry tomatoes and caramelised red onion relish.