Thousand Layer Potatoes
Thousand layer potatoes: 1/8-inch potato slices coated in duck fat and salt, baked in a loaf pan at 300°F about 2 hours, pressed and chilled overnight, cut into squares, frozen and fried at 375°F until crisp. 6 servings.
Want This Recipe Later?
Ingredients
- 2 pounds potatoes peeled and sliced 1/8 inch thick
- 1/4 cup duck fat melted
- 2 teaspoons salt
- oil for frying, about 1 1/2 inches deep in the pan
- flaky salt for finishing
Instructions
- Heat the oven to 300°F.
- Line a 9x5-inch loaf pan with parchment paper. Cover the bottom and bring the paper up the sides with a little overhang.
- Peel the potatoes and slice them 1/8 inch thick.
- Coat the slices in the melted duck fat and salt.
- Layer the potatoes in the pan to form an even loaf. Drizzle the remaining duck fat over the top.
- Fold the parchment down over the potatoes and cover the pan with aluminum foil.
- Bake for about 2 hours, until the potatoes are tender in the center. Test with a skewer or knife.
- Remove the foil and set a second loaf pan on the parchment over the potatoes. Weigh it down with several canned goods.
- Cool at room temperature for 1 hour, then refrigerate for at least 8 hours or overnight.
- Remove the potatoes from the pan and discard the parchment. Cut the loaf into squares about 1 1/2 inches on each side.
- Freeze the squares for at least 30 minutes.
- Heat about 1 1/2 inches of oil to 375°F in a Dutch oven or saucepan.
- Working in batches, fry the squares until golden brown, about 5 to 6 minutes, turning as needed.
- Lift the potatoes out with a slotted spoon and drain them on a paper towel. Sprinkle with flaky salt and serve hot.
Notes
Start a day ahead. The cut squares keep in the freezer up to a month; fry them from frozen. Refrigerate fried leftovers within 2 hours and reheat to 165°F.
Nutrition
Serving: 1servingCalories: 191kcalCarbohydrates: 26.5gProtein: 3.1gFat: 8.6gSodium: 785mgFiber: 3.2gSugar: 1.2g
Made this recipe? Tap a star to rate it.