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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