Million Layer Potatoes
HB-9966 · Hand-built original · American
Stacks of thin mandoline-sliced russet potato layers fried until golden, seasoned with salt, pepper, parsley, parmesan, garlic and oregano.
AmericanAppetizer35 minGluten-freeEgg-free
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- Russet potatoes, according to taste
- oil for deep frying, vegetable, canola, peanut
- parsley finely chopped, according to taste
- parmesan grated, according to taste
- salt, according to taste
- black pepper, according to taste
- oregano, according to taste
- garlic powder or minced garlic, according to taste
Method
- Slice russet potatoes lengthwise into thin long slices on a mandoline; each large potato makes about 2 to 3 stacks.
- Trim the edges of each stack of slices to remove the skin and form a neat rectangle, then cut the rectangle in half into two small square stacks, or into three if the potato is very long. Press down on each stack so the layers hold together.
- Heat frying oil in a pot to 325°F and fry the stacks in batches for 6 to 9 minutes, longer for taller stacks, until golden brown and cooked through to the centre.
- Drain the stacks on a wire rack.
- Scatter salt, black pepper, chopped parsley, grated parmesan, garlic and oregano over the hot stacks and serve them warm.
Prep: 20 min · Cook: 15 min · Total: 35 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).