Discover the Secret to Crispy Million Layer Potatoes
Crispy-on-the-outside, creamy-on-the-inside layered potato stacks offer an easier appetizer alternative to longer preparation methods.
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Instructions
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Heat 1 cup cooking oil in a 9 to 12-inch nonstick skillet over medium-high heat until shimmering.
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Scrub and dry 2 large russet potatoes; slice them lengthwise 1/16-inch thick with a mandoline, discarding skin-on ends.
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Stack the potato slices, then trim the edges to form a rectangle.
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Cut the rectangular stack into 3-4 bite-sized rectangles; repeat for the second potato.
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Place potato stacks into the hot oil on their sides, arranging them close but not touching, then reduce heat to medium.
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Cook for 4-5 minutes until the bottom and halfway up the sides are deep golden brown.
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Flip stacks and cook for another 4-5 minutes until fully deep golden brown.
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Transfer to a paper towel-lined plate, season with salt, and serve.