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!
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.
- While the oil heats, scrub and dry 2 large russet potatoes.
- 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.
- Stack the slices in order to retain the original shape of the potato, then trim the edges to form a clean rectangle.
- 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.
- 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.
- If available, use a splatter screen to prevent oil splashes.
- Flip each stack away from you and cook for another 4 to 5 minutes until all sides are golden and crispy.
- Transfer to a paper towel-lined plate and immediately season with flaky salt or preferred seasonings.
- Serve hot and enjoy!
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.