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This image shows a plate of thinly sliced, crispy thousand-layer potatoes, golden brown and beautifully stacked, garnished with flaky rock salt for extra crunch.

Thousand-Layer Potatoes Recipe

Thousand-Layer Potatoes are crispy, golden stacks of ultra-thin potato slices, shallow-fried to perfection. Each bite delivers a satisfying crunch with a tender, buttery interior. Perfectly seasoned, these bite-sized delights make an elegant appetizer or an addictive side dish for any meal. Simple yet irresistibly delicious!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 257 kcal

Equipment

  • Mandoline slicer
  • Large nonstick skillet
  • Cutting board
  • Sharp knife
  • Splatter screen
  • Paper towels

Ingredients
  

  • Flaky salt, for seasoning
  • 2 large (12-ounce) russet potatoes
  • 1 cup canola, safflower, avocado, or peanut oil

Instructions
 

  • Heat 1 cup of oil in a large nonstick skillet over medium-high heat until shimmering.
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  • While the oil heats, scrub and dry 2 large russet potatoes.
    This image shows whole potatoes being scrubbed clean under running water, ensuring all dirt is removed before slicing.
  • Using a mandoline slicer, carefully slice each potato lengthwise into 1/16-inch-thick pieces, discarding the top and bottom slices or saving them for another use.
    This image shows a sharp knife cutting potatoes into thin, even slices, essential for creating the signature layers in this crispy dish.
  • Stack the slices in order to retain the original shape of the potato, then trim the edges to form a clean rectangle.
    This image shows neatly stacked layers of thinly sliced potatoes being trimmed to create uniform edges for even frying.
  • Place the offcuts in cold water for later use.
  • Cut the rectangle into three or four bite-sized stacks, repeating the process with the second potato.
  • Carefully place the potato stacks on their sides in the hot oil, ensuring they are close together but not touching.
    This image shows a sharp knife cutting the stacked potato layers into small, bite-sized portions, making them easy to fry and serve.
  • Reduce heat to medium and cook for 4 to 5 minutes, adjusting the edges with a fork or spatula as needed, until the bottom and sides turn deep golden brown.
    This image shows small stacks of layered potatoes being carefully placed into a hot pan of oil, beginning the frying process.
  • If available, use a splatter screen to prevent oil splashes.
    This image shows the potato stacks sizzling in oil, turning golden brown and crispy on the first side.
  • Flip each stack away from you and cook for another 4 to 5 minutes until all sides are golden and crispy.
    This image shows tongs flipping the potato stacks in the pan, ensuring both sides are evenly crispy and golden.
  • Transfer to a paper towel-lined plate and immediately season with flaky salt or preferred seasonings.
    This image shows freshly fried thousand-layer potatoes being transferred onto a paper towel-lined plate to absorb excess oil.
  • Serve hot and enjoy!
    This image shows flaky salt being sprinkled over golden, crispy thousand-layer potatoes, enhancing their flavor and crunch.

Notes

  • A mandoline slicer ensures even thickness, leading to uniform crispiness. Be sure to use the guard for safety.
  • Keep the offcuts in cold water to prevent browning and use them for hash browns or soups.