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–+ servings
Cubes of thinly sliced potatoes stacked and fried until golden brown with truffle salt on top.

Thousand Layer Potatoes

Thousand layer potatoes are tender on the inside and crispy golden brown and delicious on the outside. They are decadent and delicious!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Chill Time10 hours
Total Time12 hours 45 minutes
Servings: 6 Servings
Author: Carlee

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 9x5-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

This recipe works best with waxy potatoes.
You can experiment with other fats if you don't have duck fat. Lard or tallow would be great. You could also try melted butter or even heavy cream to coat the potatoes before baking them. 

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 784mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg
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