Thousand layer potatoes are tender on the inside and crispy golden brown and delicious on the outside. They are decadent and delicious!
Everything about these thousand layer potatoes feels special and a little bit over the top. Thin slices of potato are coated in duck fat and layered together.
They are baked until tender, then frozen. When you are ready to enjoy them, you fry the outside until it is golden and crisp and the insides and fluffy and tender.
Top them with some finishing salt and you will be in potato heaven. We used truffle salt to elevate the flavor even more!
LD has been anxiously awaiting potato harvest day since before he even planted potatoes. Last year he had two potato mounds from starts he planted in school.
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This year we had a whole bed of potatoes plus some in the ground. Almost every time he talked about the harvest, which was almost daily, he also mentioned thousand layer potatoes.
He had seen both Joshua Weissman and Nick DiGiovanni make them on YouTube, so he really wanted to try some. I generally have a “we don’t fry stuff at home” rule, but he was so excited that I had to break it.
Only Fry What You Need
The reheated potatoes aren’t going to be as good as fresh. Since you freeze them before you fry them anyways, just fry what you think you will eat and keep the rest in the freezer for later.
If you do have leftovers, reheat them in the air fryer if you have one. That will help to keep the exterior crisp.
The results were delicious. We all enjoyed our fill of potato goodness.
While they won’t become a weekly staple on the menu, we were all glad to have made and eaten them. Who knows, maybe we will make them again with the harvest next year!
Thousand Layer Potatoes
Ingredients
- 2 pounds potatoes
- ¼ cup duck fat melted
- 2 teaspoons salt
- oil for frying
- flaky salt for finishing
Instructions
- Preheat oven to 300℉.
- Line 9×5-inch loaf pan with parchment paper. Make sure to cover the bottom and have enough to come up the sides of the pan with a little bit of overhang.
- Peel the 2 pounds potatoes. Slice them to ⅛-inch thick.
- Coat the potato slices in the melted ¼ cup duck fat and 2 teaspoons salt.
- Layer the potatoes in the pan, forming an even loaf.
- Drizzle the remaining duck fat over the potatoes.
- Fold the parchment paper down over the potatoes. Cover the pan with aluminum foil.
- Bake for about 2 hours, or until the potatoes are tender in the center. You can use a skewer or knife to test for tenderness.
- When the potatoes are tender, remove the aluminum foil and place a second loaf pan over the parchment paper on the top of the potatoes. Use several canned goods to weigh it down.
- Cool at room temperature for 1 hour, then move to the fridge to chill for at least 8 hours or overnight.
- Remove the potatoes from the pan and discard the parchment paper. Cut the potato loaf into squares about 1½-inches on each side.
- Freeze the potato cubes for at least 30 minutes but up to a month. (If storing longer than a few hours, freeze then transfer to a freezer bag for storage.)
- Heat about 1½ inches of oil to 375℉ in a dutch oven or saucepan.
- Working in batches, fry until golden brown, about 5-6 minutes, turning as needed.
- Remove from oil with a slotted spoon and let drain on a paper towel. Sprinkle with finishing salt.
- Enjoy while hot and delicious!
Notes
Video
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