Peel and grate the russet potatoes with either a box grater, cheese grater, or food processor. Place the grated potatoes in a clean kitchen towel or mesh bag and squeeze out as much moisture as possible.
In a large bowl, mix the grated potatoes, eggs, cheddar cheese, almond flour, paprika, garlic powder, salt, onion powder, and black pepper until well combined.
Preheat Waffle Iron: Preheat and grease your waffle iron according to the waffle maker’s instructions.Scoop a 1/4 cup of potato mixture onto the preheated waffle iron, spreading it out evenly. Close the waffle iron and cook for 6-7 minutes or until the waffles are crispy and golden brown. In a small blender or chopper cup, add the cottage cheese, mayo, dill, parsley, garlic powder, onion powder, salt, and pepper and mix until smooth.
Once the waffles are done, carefully remove them from the waffle iron and let them cool slightly on a wire rack. Serve the crispy potato waffles warm with the high-protein cottage cheese ranch dip on the side.