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Ingredients

• 1 kg Russet Potatoes (peeled and sliced 1‑2 mm thin)
• 2 tablespoons Rice Oil (neutral oil for coating and frying)
• 1 tablespoon Unsalted Butter (melted, adds richness)
• 1 teaspoon Fine Sea Salt (for seasoning the potatoes)
• to taste Additional Fine Sea Salt (sprinkled after frying)

Instructions

1. Peel and Slice Potatoes

   Peel the potatoes and use a mandoline or thin slicer to cut them into 1‑2 mm slices.

   Time: PT5M

2. Rinse and Dry Slices

   Place the slices in a bowl of cold water, change the water several times until it runs clear, then drain and pat the slices completely dry with a kitchen towel.

   Time: PT5M

3. Season the Potatoes

   In a saucepan over low heat, melt the butter, add the rice oil, then stir in the salt. Pour the hot mixture over the potato slices and toss gently to coat evenly.

   Time: PT3M

   Temperature: low heat

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Lay the seasoned slices in overlapping rows, building a small “stack” so the total thickness is even (about 2‑3 cm).

   Time: PT5M

5. Cover and Press

   Place a second sheet of parchment on top, press gently, trim any excess paper, then cover the whole sheet with aluminum foil to keep moisture in.

   Time: PT2M

6. Low‑Heat Bake

   Bake in a pre‑heated oven at 130°C for 30 minutes.

   Time: PT30M

   Temperature: 130°C

7. High‑Heat Finish

   Remove the foil, keep the top parchment in place, and bake at 180°C for an additional 10 minutes until the surface is lightly golden.

   Time: PT10M

   Temperature: 180°C

8. Cool and Set

   Take the sheet out of the oven, let it cool for 5 minutes, then place a smaller baking dish on top and add a heavy weight (another pan or a few cans). Allow it to come to room temperature, then refrigerate for at least 30 minutes to set the layers.

   Time: PT35M

9. Cut and Flip

   Remove the parchment, lift the potato block, and cut it into desired portions (e.g., squares or rectangles). Gently flip each piece over.

   Time: PT5M

10. Fry to Golden Crisp

    Heat the remaining rice oil in a frying pan to 170°C. Fry the potato pieces for 3‑4 minutes per side, or until they turn a deep golden‑brown color.

    Time: PT5M

    Temperature: 170°C

11. Drain and Season

    Transfer the fried pieces onto paper towels to drain excess oil, then sprinkle lightly with additional fine sea salt. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

278

Protein

5 g

Carbohydrates

45 g

Fat

9 g

Fiber

4 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes, sweet potatoes (will change flavor)
• Instead of Rice Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, vegan butter
• Instead of Fine Sea Salt: kosher salt, table salt (use less)
• Instead of Additional Fine Sea Salt: flaky sea salt

Equipment Needed

• Chef's Knife
• Mandoline Slicer
• Large Mixing Bowl
• Clean Kitchen Towel
• Saucepan
• Baking Sheet
• Parchment Paper
• Aluminum Foil
• Oven
• Frying Pan or Deep Fryer
• Tongs
• Serving Plate

Critical Steps — Do Not Skip

• Slice potatoes uniformly (1‑2 mm).
• Dry the slices thoroughly.
• Press the layers with weight while still warm.
• Refrigerate to set before frying.
• Fry at the correct oil temperature (≈170°C).

Chef Tips from the Video

• A mandoline gives the most consistent slice thickness.
• Use parchment on both top and bottom to prevent sticking.
• A heavy cast‑iron skillet works well as the pressing weight.
• For extra flavor, add a pinch of smoked paprika to the seasoning mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat in a hot oven or skillet to restore crispness.

Freezer: Not recommended – freezing alters the delicate texture.

Room temperature: Can sit at room temperature for up to 2 hours after frying; keep covered.

Make-Ahead Tips

• The baked potato block can be prepared up to step 8 and refrigerated; fry just before serving.
• Seasoned slices can be kept in water for up to 30 minutes before drying.

Frequently Asked Questions