The Ultimate Crispy Delight: The 1000 Layer Potato Recipe

If you’ve ever dreamt of a dish that combines the comforting essence of a potato with a crunchy, golden exterior, then the 1000 Layer Potato is your new culinary obsession. This recipe is not only a feast for the eyes but also a treat for your taste buds. With layers upon layers of thinly sliced russet potatoes, it's a marvel of both patience and flavor.

Ingredients You’ll Need

• 4 russet potatoes, peeled and sliced razor thin with a mandolin

• 1 cup of non-dairy milk

• 1 head of garlic, sliced in half

• 1 shallot, peeled and sliced in half

• 1/2 cup of non-dairy butter

• 1 tsp salt

• Vegetable oil, for frying

• Unsweetened non-dairy yogurt, for garnish

• Scallions or chives, for garnish

• Flakey salt, for garnish

  
  

Method

1. Prep Your Potatoes

   • Start by rinsing and peeling your russet potatoes. To get those perfectly thin slices, use a mandolin set to roughly 6mm thickness. This step is crucial for achieving that signature layered look.

2. Infuse the Milk

   • In a small pot, combine the non-dairy milk, halved garlic, halved shallot, and a pinch of salt. Warm the mixture over medium-low heat until it starts steaming and gently simmering. Once it’s ready, strain it into a large bowl.

3. Slice and Soak

   • Slice the potatoes directly into the warm milk mixture. The milk not only adds flavor but also prevents the potatoes from browning. It’s a simple trick that helps keep everything fresh and vibrant.

4. Prepare the Loaf Tin

   • Coat a loaf tin with olive oil and line it with two layers of parchment paper. Make sure there’s some overhang so you can easily lift out the potatoes later.

5. Layer the Potatoes

   • Begin layering the potatoes in the tin. After every few layers, add a few knobs of non-dairy butter and a sprinkle of salt. Continue layering until all the potatoes are used up. Cover the top with parchment paper and then tin foil.

6. Bake to Perfection

   • Bake the layered potatoes at 350°F (175°C) for 1 1/2 hours or until they’re tender. The baking process melds all those layers into one cohesive, flavorful block.

7. Press and Chill

   • Cut a piece of cardboard (an old milk carton works great) to fit snugly on top of the baked potatoes. Cover with foil and press down with some cans or weights. Let it chill in the fridge overnight. This step is key for getting that perfect firm texture.

8. Fry to Crispy Glory

   • When you’re ready to enjoy, remove the potato block from the tin and cut it into squares. Heat a few inches of vegetable oil in a heavy pot to 350°F (175°C). Fry the potato squares until they’re golden brown, about 3-5 minutes per side.

     
     

9. Garnish and Serve

• Once fried, remove the potatoes and let them drain. Top with unsweetened non-dairy yogurt, sprinkle with chives or scallions, and finish with a pinch of flaky salt. Serve immediately and watch them disappear!

Tips for Success

• Mandolin Precision: A mandolin is essential for getting those razor-thin slices. It ensures even cooking and perfect layering.

• Infusion Magic: Don’t rush the milk infusion. The garlic and shallot add depth to the flavor.

• Pressing Power: The chilling step with the cardboard weight is crucial. It helps the layers stay intact and makes frying easier.

The 1000 Layer Potato is not just a side dish; it's an experience. It’s the kind of recipe that makes you look forward to every step, from baking to frying to savoring that first crispy bite. Whether you’re cooking for a special occasion or just want to treat yourself to something extraordinary, this dish is sure to impress. Enjoy!