Crispy, golden potato cubes made by layering thinly sliced potatoes with duck fat, baking into a loaf, then freezing and deep frying for an incredible texture contrast.

american

Nutrition

High in carbohydrates and fat from potatoes and duck fat with moderate calories and minimal protein or fiber.

14% of daily energy

42 g

Carbs

60% kcal

11 g

Total fat

36% kcal

3 g

Protein

4% kcal

Egg FreeGluten FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Thousand Layer Potatoes

Name: Thousand Layer Potatoes — Tasty Bites
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 6 servings
Ingredients: 2 pound Potatoes; 0.25 cup Duck Fat (melted); 2 teaspoon Salt; Oil (for frying); Flaky Salt (for finishing)

Carlee (Carlee)

6

servings

0

per serve

0

minutes

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Ingredients

2 pound Potatoes

0.25 cup Duck Fat melted

2 teaspoon Salt

Oil for frying

Flaky Salt for finishing

Equipment

9x5-inch loaf pan

Skewer

Thermometer

Mandoline or sharp knife

Canned goods

Dutch oven or saucepan

Second loaf pan

Aluminum Foil

Paper Towels

Slotted spoon

Oven

Parchment paper

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!