1,000 Layer Potatoes

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and sliced thin (about 1/8 inch))
• 4 Tbsp Duck Fat (melted, used to coat the potatoes)
• 1/2 tsp Truffle Salt (adds a subtle truffle flavor)
• 1/4 tsp Black Pepper (freshly ground, optional)
• 1 tsp Fresh Thyme Leaves (optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 350°F

2. Peel Potatoes

   Peel the Yukon Gold potatoes and set them aside.

   Time: PT3M

3. Slice Potatoes Thinly

   Slice the potatoes into uniform 1/8‑inch rounds using a mandoline or a very sharp knife.

   Time: PT7M

4. Coat with Duck Fat and Season

   In a large mixing bowl, toss the potato slices with melted duck fat, truffle salt, and black pepper until evenly coated.

   Time: PT3M

5. Layer the Potatoes

   Line a baking sheet with parchment paper. Arrange the coated slices in an overlapping, tightly packed fashion, creating a “thousand‑layer” stack.

   Time: PT5M

6. Weigh Down and Bake

   Place a cast‑iron skillet or another heavy baking sheet on top of the potatoes to keep them flat. Bake for 45 minutes, or until a fork slides in easily.

   Time: PT45M

   Temperature: 350°F

7. Cool, Slice, and Chill

   Remove the weight and baking sheet from the oven. Let the potatoes cool for a few minutes, then transfer to a cutting board and cut into squares or wedges. Refrigerate uncovered overnight to firm up and develop flavor.

   Time: PT5M

8. Serve or Reheat

   Serve the chilled pieces as a sophisticated side, or reheat at 300°F for 10 minutes before serving.

   Time: PT10M

   Temperature: 300°F

Nutrition Facts

Calories

275

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g