Twice Cooked Layered, Buttered Fried Potato Stacks
These potatoes take a long time to make, so I can honestly say I don’t make them as often as I’d like to.
A long cook in a hot oven, an overnight stay in the fridge and then fried until crispy and golden, right before serving, so not a fast food.
However, if you fancy a go at these Twice Cooked, Layered, Buttered Fried Potato Stacks, the taste is well worth it.
There’s a couple of things that make this dish work, how thin the potatoes are and compressing them for as long as possible.
To get them thin, I use a mandolin (be careful of your fingers) so if you’ve one of those in hidden away, now’s the time to get use from it.
The second trick is to weigh the potatoes down for as long as possible, overnight is the right amount of time.
Once the potatoes have had their first oven cook and cooled, covering the dish in foil and weighing them down with a few heavy tins does the trick.
Next day, cut to the size you’d like and fry off in some oil, both sides, until the potatoes are super crispy and golden brown.
Oh, and the last tip, is, once fried, lots of Maldon salt.
Maldon salt really pushes the potatoes over the edge into something special mode!
Go on, give it a go and enjoy your sweet life!
Melt in the mouth in the middle and golden crunchy outside.
What You Need
3-4 Large White Potatoes – Washed, skin on and sliced thinly
150g Butter – Melted
2 Tsp Dried Thyme – See Tip Box
Fresh ground black pepper
Malden Salt
Vegetable oil for frying
Layer the potatoes up in an oven proof dish
How It’s Done
Heat oven to 180c
Place the potatoes (scrubbed clean and sliced very thinly – See Tip Box) into a large bowl
Mix the melted butter with the dried herbs and pour it over the sliced potatoes.
Mix the butter and herb mixture all through the sliced potatoes, so that they are all really well coated. (Work quickly before the butter sets)
Slice by slice, layer up the potatoes (pack them in tightly) in a square or rectangular oven proof dish. – See Tip Box
After each couple of layers, sprinkle with salt and pepper
Cover the dish with foil and place into the hot oven and cook until the potatoes are cooked all the way through - approximately 1 hour – 1 ½ hour – See Tip Box
Once cooked, leave them to cool completely before placing heavy weights on top of the foil and placing in the fridge to set up and compress – Overnight works really well – See Tip Box
When ready to cook for the second time, either tip upside down to remove the potatoes to cut or cut the potatoes to size while still in the dish.
Cut the potatoes into equal size oblongs or squares - use a tape measure if you’d like them all the same size.
Pour vegetable oil into a frying pan to about 1/4 inch deep.
Heat the oil , when hot, turn the heat down and place the potatoes pieces into the hot oil.
Cook until golden brown before turning them over and cooking the other side.
Cook this way until the potatoes are hot in the middle and golden brown on both sides.
Once cooked, sprinkle with lots of Maldon salt and serve while hot.
After first cook under foil
Tip Box
Dried Herbs – I used thyme this time, but use a dried herb that you have.
Potatoes – This dish works best if the potatoes are sliced really thin. I used a mandolin.
Place weights on top of the foil covered potatoes
Oven Cooking – All ovens vary so adjust cooking time accordingly.
Weighting – I used full tins to weigh down the potatoes. Use what you have.
Fry in hot oil until crispy and golden
