Crispy Layered Potato Stacks
Crispy Layered Potato Stacks
Ingredients
For the Potato Stacks
- 3 large yellow potatoes, peeled
- 3/4 cup unsalted butter, melted
For Frying and Seasoning
- 4 cups vegetable oil, for deep frying
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Peel the large yellow potatoes. Using a mandoline or a very sharp knife, thinly slice the potatoes into delicate, almost translucent sheets, about 1/16-inch thick. Collect the sliced potatoes in a large mixing bowl.
⏱️ 15 min
- 2
In a small saucepan, melt the unsalted butter over medium heat until bubbling. Pour the hot melted butter over the thinly sliced potatoes in the bowl. Gently mix the potato slices by hand (wearing a glove if preferred) to ensure every piece is thoroughly coated with butter.
⏱️ 5 min
- 3
Preheat your oven to 350°F (or air fryer to 350°F). Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on all sides for easy removal. Carefully layer the buttered potato slices into the prepared dish, creating a dense, stacked block. Press down firmly on the layers. Place another piece of parchment paper on top to cover the potatoes. Bake in the preheated oven or air fryer for 40 minutes, or until the potatoes are cooked through and fused into a solid block.
⏱️ 45 min•🌡️ 350
- 4
Remove the potato block from the oven/air fryer and let it cool slightly in the dish. Using the parchment paper overhang, carefully lift the firm potato block out of the dish and transfer it to a cutting surface. Slice the block into long, thick rectangular strips, approximately 1 inch wide by 3 inches long.
⏱️ 10 min
- 5
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully place the potato strips into the hot oil in batches, ensuring not to overcrowd the pot. Deep-fry the strips for 5 to 7 minutes per batch, or until they are beautifully golden brown, visibly crispy, and the individual layers have puffed up and separated.
⏱️ 15 min•🌡️ 350
- 6
While the potatoes are frying, combine the smoked paprika, garlic powder, chili powder, fine sea salt, and black pepper in a small bowl. Once fried, remove the potato strips from the oil using a mesh strainer, allowing excess oil to drain. Place them on a paper towel-lined plate. Immediately sprinkle the reddish-orange seasoning generously over the hot potato stacks. For serving, you can cut the large crispy potato stacks into smaller, more manageable, bite-sized pieces if desired. Serve hot.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Layered Potato Stacks
Ingredients
For the Potato Stacks
- 3 large yellow potatoes, peeled
- 3/4 cup unsalted butter, melted
For Frying and Seasoning
- 4 cups vegetable oil, for deep frying
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Peel the large yellow potatoes. Using a mandoline or a very sharp knife, thinly slice the potatoes into delicate, almost translucent sheets, about 1/16-inch thick. Collect the sliced potatoes in a large mixing bowl.
⏱️ 15 min - 2
In a small saucepan, melt the unsalted butter over medium heat until bubbling. Pour the hot melted butter over the thinly sliced potatoes in the bowl. Gently mix the potato slices by hand (wearing a glove if preferred) to ensure every piece is thoroughly coated with butter.
⏱️ 5 min - 3
Preheat your oven to 350°F (or air fryer to 350°F). Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on all sides for easy removal. Carefully layer the buttered potato slices into the prepared dish, creating a dense, stacked block. Press down firmly on the layers. Place another piece of parchment paper on top to cover the potatoes. Bake in the preheated oven or air fryer for 40 minutes, or until the potatoes are cooked through and fused into a solid block.
⏱️ 45 min•🌡️ 350 - 4
Remove the potato block from the oven/air fryer and let it cool slightly in the dish. Using the parchment paper overhang, carefully lift the firm potato block out of the dish and transfer it to a cutting surface. Slice the block into long, thick rectangular strips, approximately 1 inch wide by 3 inches long.
⏱️ 10 min - 5
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully place the potato strips into the hot oil in batches, ensuring not to overcrowd the pot. Deep-fry the strips for 5 to 7 minutes per batch, or until they are beautifully golden brown, visibly crispy, and the individual layers have puffed up and separated.
⏱️ 15 min•🌡️ 350 - 6
While the potatoes are frying, combine the smoked paprika, garlic powder, chili powder, fine sea salt, and black pepper in a small bowl. Once fried, remove the potato strips from the oil using a mesh strainer, allowing excess oil to drain. Place them on a paper towel-lined plate. Immediately sprinkle the reddish-orange seasoning generously over the hot potato stacks. For serving, you can cut the large crispy potato stacks into smaller, more manageable, bite-sized pieces if desired. Serve hot.
⏱️ 10 min