Epic roasted potatoes in stacks is probably what this recipe should be called, or a confit of some sorts… in this Barry tries, I try 1,000 layer potatoes (or TikTok potato stacks) in which potatoes that I paid a lot of money for on Etsy of all places are cooked slowly in duck fat, then sliced into wedges and fried to form epic layers, a lot of effort yes, but a lot of fun and extremely naughty! I really hope you give them a try!
How to make 1,000 layer potatoes
Line a square baking tin (like the one you would use for brownies approx. 8inch) with baking parchment but leave some over the sides to hang to help later. Add the potatoes in a very large bowl with the duck fat and the salt and stir together gently so they do not break. Layer the potatoes in the pan until they have reached the top or you have ran out, ensuring that they are evenly covered. The first layer if you wish you can cut right angles to get the corners. Cover the potatoes with a square of baking parchment and press firmly onto the potatoes to press down. Cover with foil and bake covered for 3 hours in the foil at an oven pre-heated to 300f/130fan/150c or equivalent.
Once down remove the foil but keep the parchment on top of them and place a second 8 inch square pan (or something that will fit snuggly into it) on top to fully cover the area. Weight it down with something heavy that will maintain pressure but also that you don’t mind putting in the fridge / won’t break your fridge! Leave to cool with the weight on. Then once at room temperature (which may take a surprising amount of time) place in the fridge overnight.
Take out the fridge and slice the potatoes into 1 inch rows in both ways to create towers of potato. Put these into the freezer – this is very important, if you don’t do this they will fall apart when they fry so keep them in for at least 45 minutes or until you want to cook them.
Fry in oil in a pan pre-heated to 375fc/190c. But only fry them in small batches or the temperature will drop too much and they will fall apart, cook them in batches of 3-4 whilst keeping the others in the freezer, checking your oil temperature in between each time, fry until golden brown, place on kitchen towel then repeat and season with salt – gorgeous!