Thousand Layer Potatoes
Thousand Layer Potatoes is a stunning dish of thinly sliced potatoes layered with butter and herbs. Baked until crispy and golden, this elegant and delicious side is perfect for any occasion, adding a touch of sophistication to your meal.
Ingredients
- Vegetable oil, for frying
- 4 ½ lb King Edward, Kennebec, or Yukon Gold potatoes peeled and cut lengthwise into thin slices
- 1½ tsp Kosher salt, divided
- ½ cup Duck fat, melted
Instructions
- Heat 1 cup of canola, safflower, avocado, or peanut oil in a 9 to 12-inch nonstick skillet over medium-high until shimmering.
- Test with a potato slice to ensure it sizzles immediately.
- Scrub and dry 2 large russet potatoes.
- Slice them lengthwise into 1/16-inch-thick slices using a mandoline, discarding the top and bottom slices.
- Stack the slices as they were cut, trim into a neat rectangle, and save the trimmings in cold water.
- Cut the stacked slices into 3-4 bite-sized pieces.
- Repeat with the second potato.
- Place the potato stacks in the hot oil on their sides, ensuring they are close but not touching.
- Lower the heat to medium and cook until the bottoms and sides are golden brown, about 4-5 minutes.
- Flip the stacks and cook the other side until fully golden brown, another 4-5 minutes.
- Use a splatter screen if available.
- Transfer the potato stacks to a paper towel-lined plate and season generously with flaky salt or your preferred seasonings.