Everyone has their own “best baked potato” method, but I promise you, this one really beats all the others and doesn’t require too much effort.
Okay, that’s a lie. They last 18 hours. BUT I swear they are worth it.
The thousand-layered one Potato has become something of a social media sensation as foodie TikTokers and YouTubers share their own take on how to turn a humble tuber into a culinary sensation.
Thousand Layer Duck Fat Potatoes: pic.twitter.com/4eL5XMfIY9
— Food and Wine (@foodandwine) February 11, 2019
It will have your guests begging for more while promising that they will never doubt your cooking skills again. Sounds good? Well, to get started you will need the following ingredients:
- Peeled and sliced potatoes
- Butter or duck fat (enough to coat layers)
- Salt and pepper to taste
- Parmesan cheese for each layer
- Vegetable oil (for frying)
When I made my thousand-layer potatoes, I used garlic butter instead of duck fat and substituted parmesan cheese. As you wish.
It’s so simple, but admittedly time consuming if you want to do it right. Here are four easy steps to make this dish:
Slice with a mandolin potatoes fine. Preheat oven to 150°C. Line a square baking tin with a diameter of 20 cm with baking paper, leaving an overhang of 5 cm on all sides. Mix potatoes, duck fat (or use butter if you don’t have it), and a tablespoon of salt in a large bowl until well coated. Place a single layer of potatoes in the prepared pan. Top with a second layer of potatoes, covering any gaps in the first layer. Repeat layers with remaining potatoes. Drizzle the remaining duck fat over the top in a bowl. Cut an 8-inch square of parchment paper and press it directly onto the surface of the potatoes. Cover the pan tightly with foil. Bake in the preheated oven for two to three hours until the potatoes are tender (remove the foil and test with a wooden skewer).
Place the pan on a rack, remove the foil, and leave the parchment sheet on the potatoes. Place a second 8-inch square pan on top of the potatoes in the pan and weigh it down with unopened canned goods. Allow to cool to room temperature for about an hour. Refrigerate the potatoes with a weighted pan or cans on top for 8 hours or overnight.
Remove the weighted pan and top parchment sheet. Discard the parchment sheet. Run a knife around the edges of the pan to loosen the potato cake. Turn the potato cake out onto a cutting board; Remove and discard the parchment wrap. Cut the potato cake into the chip size you and your guests need. Place potato pieces on a parchment-lined baking sheet and freeze until firm, at least 30 minutes or up to 1 month. (If you want to freeze the potato pieces and use them at a later date, place them in a large plastic freezer bag.)
While the potatoes are freezing, heat 1 1/2 inches of oil in a medium-high oven to 350°F. Fry the frozen potato pieces in batches (leaving the remaining pieces frozen), turning occasionally, until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon or spider, transfer the potato pieces to a baking sheet lined with brown paper. Sprinkle fried potatoes evenly with remaining sea salt. Serve it to your guests immediately.
I served these potatoes to a few friends who were accompanying one Roast dinner consisting of beef, parsnips, broccoli, carrots and an onion sauce. On a Thursday.
As the famous Peep Show saying goes: Why toast when you can roast? Totally agree about.
The thousand layer potatoes received a 10/10 and I couldn’t have been prouder of the result. I don’t consider myself a great chef, but these really made me think I was Michel Roux for a brief moment. They looked almost too good to eat.
After admiring them for several weeks, I finally bought in. Yes, they really are the best fried potatoes I’ve ever eaten.
With fall bringing bitter cold and winter just around the corner, we rely on roasts to keep us in good spirits. I implore you to give it a try.