Delicious Million Layer Potatoes Recipe

Introduction

Million Layer Potatoes are a culinary delight, offering an irresistible combination of crispy, golden exteriors and tender, fluffy interiors. This recipe is perfect for impressing guests at your next gathering or simply indulging in a gourmet dish at home. With the right techniques, you can create perfectly layered stacks of potatoes that are both visually stunning and deliciously satisfying.

Detailed Ingredients with measures

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

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Yield

Serves 4

Directions

1. Prepare the Oil: Pour 1 cup of your chosen oil into a 9 to 12-inch nonstick skillet. Heat over medium-high until the oil is shimmering and a small piece of potato sizzles immediately upon contact. 2. Slice the Potatoes: Scrub the russet potatoes under cold running water and pat them dry. Using a mandoline, slice each potato lengthwise into 1/16-inch-thick slices (about the thickness of a dime). Discard the top and bottom slices with skin, or save them for another use. 3. Stack and Trim: Reassemble the slices in the order they were cut to recreate the potato’s original shape. Trim the long and short edges to form a neat rectangle of skinless slices. Reserve the trimmings in a bowl of cold water for another use. 4. Cut into Stacks: Cut the rectangular stack crosswise into 3 to 4 bite-sized rectangles. Repeat the slicing, stacking, and cutting process for the second potato. 5. Fry the Stacks: Carefully add the potato stacks to the hot oil, placing them on their sides and arranging them close together but not touching. Reduce the heat to medium and cook without moving them for 4 to 5 minutes, until the bottoms and halfway up the sides are deep golden brown. Use a spatula and fork to gently flip the stacks away from you to prevent oil splashes. Cook the second side for another 4 to 5 minutes until uniformly golden brown. 6. Drain and Season: Transfer the fried stacks to a paper towel-lined plate to drain excess oil. Season generously with flaky salt. 7. Serve: Serve immediately while hot and crispy.

Tips for Success

– Stack Height: Keep the stacks up to one inch thick to ensure even cooking. – Oil Temperature: Start frying over medium-high heat, then reduce to medium to allow the centers to cook through without over-browning the exteriors. – Avoid Crowding: Fry in batches to prevent overcrowding, which can lower the oil temperature and result in less crispy potatoes. – Seasoning: Season the potatoes after frying to avoid drawing out moisture during cooking, which can hinder browning. These Million Layer Potatoes are a delightful addition to any meal, offering a perfect balance of crispy texture and creamy interior.

Detailed Directions and Instructions

Prepare the Oil

Pour 1 cup of your chosen oil into a 9 to 12-inch nonstick skillet. Heat over medium-high until the oil is shimmering and a small piece of potato sizzles immediately upon contact.

Slice the Potatoes

Scrub the russet potatoes under cold running water and pat them dry. Using a mandoline, slice each potato lengthwise into 1/16-inch-thick slices (about the thickness of a dime). Discard the top and bottom slices with skin, or save them for another use.

Stack and Trim

Reassemble the slices in the order they were cut to recreate the potato’s original shape. Trim the long and short edges to form a neat rectangle of skinless slices. Reserve the trimmings in a bowl of cold water for another use.

Cut into Stacks

Cut the rectangular stack crosswise into 3 to 4 bite-sized rectangles. Repeat the slicing, stacking, and cutting process for the second potato.

Fry the Stacks

Carefully add the potato stacks to the hot oil, placing them on their sides and arranging them close together but not touching. Reduce the heat to medium and cook without moving them for 4 to 5 minutes, until the bottoms and halfway up the sides are deep golden brown. Use a spatula and fork to gently flip the stacks away from you to prevent oil splashes. Cook the second side for another 4 to 5 minutes until uniformly golden brown.

Drain and Season

Transfer the fried stacks to a paper towel-lined plate to drain excess oil. Season generously with flaky salt.

Serve

Serve immediately while hot and crispy.

Notes

Stack Height

Keep the stacks up to one inch thick to ensure even cooking.

Oil Temperature

Start frying over medium-high heat, then reduce to medium to allow the centers to cook through without over-browning the exteriors.

Avoid Crowding

Fry in batches to prevent overcrowding, which can lower the oil temperature and result in less crispy potatoes.

Seasoning

Season the potatoes after frying to avoid drawing out moisture during cooking, which can hinder browning.

Cook techniques

Preparing the Oil

Pour your chosen oil into a nonstick skillet and heat until shimmering. This ensures a crispy texture when frying the potato stacks.

Slicing the Potatoes

Use a mandoline for consistent, thin slices to encourage even cooking. Aim for a thickness of 1/16 inches.

Stacking and Trimming

Recreate the potato shape by stacking and trimming edges, which helps in achieving evenness when frying.

Cutting into Stacks

Cut the stacked rectangular slices into bite-sized pieces, ensuring uniformity for even cooking.

Frying the Stacks

Add the stacks to hot oil without overcrowding, and adjust the heat to allow thorough cooking while preventing over-browning.

Draining and Seasoning

After frying, let the stacks drain on paper towels and season while they are hot for optimal flavor.

Serving

Serve the Million Layer Potatoes immediately for the best texture and taste, enjoying the contrast of crispy and creamy layers.

FAQ

Can I use other types of potatoes?

While russet potatoes are ideal, you can experiment with other varieties, but the texture and crispiness may vary.

What oil is best for frying?

Canola, safflower, avocado, and peanut oil are great options due to their high smoke points.

Can I make this dish ahead of time?

These potatoes are best served fresh. If needed, you can prepare the stacks and fry them just before serving.

What can I do with the potato trimmings?

You can use the potato trimmings in soups or stews to minimize waste.

How do I ensure the layers stay intact while frying?

Ensure your potato stacks are tightly packed and avoid overcrowding in the skillet to help maintain their structure.

Conclusion

Million Layer Potatoes are not only visually impressive but also incredibly delicious, with their crispy exterior and tender, fluffy interior. Perfect as a side dish or even as a snack, these layered potatoes are sure to impress at any gathering. Serve them fresh out of the skillet for the best taste and texture.

More recipes suggestions and combination

Herbed Butter Million Layer Potatoes

Add fresh herbs like rosemary or thyme to melted butter and brush it over the potato stacks before serving for an aromatic twist.

Cheesy Million Layer Potatoes

Sprinkle grated cheese, such as cheddar or parmesan, between the layers before frying for a rich, gooey center.

Spicy Million Layer Potatoes

Infuse the oil with crushed red pepper flakes or drizzle with sriracha before serving for a kick of heat.

Garlic Parmesan Million Layer Potatoes

Mix minced garlic with the oil before frying and top with grated parmesan once cooked to enhance the flavor profile.

Vegetable-Loaded Million Layer Potatoes

Incorporate thinly sliced vegetables like zucchini or bell peppers into the stacks for added color and nutrition.

Sweet Potato Variations

Try using sweet potatoes instead of russet for a sweeter, slightly healthier twist on the classic recipe.