These potatoes are seriously good. We first saw them on TikTok courtesy of @moribyan and we couldn't wait to try them out in the BHG Test Kitchen. Long story short, they are fantastic. Read on for our take on the million layer potato recipe, including the most delicious homemade spicy aioli for dipping.
What Are Million Layer Potatoes?
Million layer potatoes, or thousand layer potatoes as they're sometimes called, are basically stacks of thinly sliced potatoes that have been deep fried. The result is the perfect bite of crispy exterior and soft fluffy interior.
Million Layer Potato Ingredients
You don't need many ingredients to make this thousand layer potatoes recipe.
- Oil: For flavor, we recommend you fry the potato stacks in peanut oil. You could also use canola, safflower, or avocado oil in a pinch.
- Potatoes: Our recipe testers preferred the flavor and texture of russet potatoes in this dish. Choose extra-large potatoes to help make the slicing and stacking easier.
- Seasonings: This potato recipe is flavored with salt, oregano, and paprika. It's also great sprinkled with your favorite all-purposed seasoning blend.
- Cheese: Just before serving, top the finished fried potatoes with freshly-grated Parmesan cheese.
- Dipping Sauce: You can serve the million layer potatoes with your favorite dipping sauce. To make our spicy aioli, you'll need mayo, sriracha, and fresh lemon juice.
Tips for Making Million Layer Potatoes
Here are a few tips we learned along the way when testing this million layer potatoes recipe.
- Use a mandolin to achieve perfectly even slices. This helps with the texture of the finished dish.
- Don't rinse the sliced potatoes. The extra starch helps them stick together.
- Drain the fried potatoes on paper towels to help soak excess oil and keep them from being too greasy.
- After frying, bake the potatoes in the oven to ensure they're perfectly cooked all the way through.
Ingredients
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1 cup peanut oil
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2 extra-large russet potatoes (24 oz total)
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1/2 teaspoon kosher salt
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2 tablespoons grated parmesan cheese
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1 teaspoon minced fresh oregano
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1/4 teaspoon paprika
Sriracha Aioli
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1/2 cup mayonnaise
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1 tablespoon sriracha sauce
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1 teaspoon lemon juice
Directions
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Heat oil in a 12-inch skillet over medium-high until oil is shimmering. Preheat oven to 400°F.
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Using a mandoline, slice potatoes lengthwise in 1/16-inch slices. (No need to peel the potatoes because you'll be trimming off the skin part.) Discard top and bottom slices that are all peel. Don't rinse them because the starch will help the stacks cling together. Stack slices in the order they were cut in 1-inch tall stacks. Trim short and long sides to make a rectangle. Cut rectangle crosswise into 3 pieces.
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Check the oil with a potato scrap; it should sizzle. Reduce heat to medium. Gently add 12 potato stacks to the hot oil, close together, but not crowded. The oil should come halfway up the sides of the stacks. If the stacks start to slide apart, gently straighten them with a metal spatula or the back of a fork. Fry 4 to 5 minutes or until golden. Using tongs, carefully turn and fry 4 to 5 minutes on the second side or until golden.
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Drain on paper towels. Sprinkle with salt. Transfer to a baking sheet and bake 10 minutes longer to cook completely through.
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In a small bowl, combine Parmesan, oregano, and paprika. Sprinkle on potatoes. Serve with Sriracha Aioli for dipping.
Sriracha Aioli
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In a small bowl, whisk together mayonnaise, sriracha, and lemon juice.
Nutrition Facts (per serving)
| 847 | Calories |
| 76g | Fat |
| 38g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 846.5 | |
| % Daily Value * | |
| Total Fat 75.7g | 97% |
| Saturated Fat 12.8g | 64% |
| Cholesterol 14mg | 5% |
| Sodium 510.4mg | 22% |
| Total Carbohydrate 38.1g | 14% |
| Dietary Fiber 4.1g | 15% |
| Total Sugars 2.8g | |
| Protein 5.7g | 11% |
| Vitamin D 0.1mcg | 0% |
| Vitamin C 15.9mg | 18% |
| Calcium 59mg | 5% |
| Iron 2.1mg | 11% |
| Potassium 967.6mg | 21% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 2.5IU | |
| Alanine 0.2g | |
| Arginine 0.3g | |
| Ash 3.8g | |
| Aspartic acid 1.1g | |
| Caffeine 0mg | |
| Carotene, alpha 12.3mcg | |
| Choline, total 35.5mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 3545.3kJ | |
| Fluoride, F 76.9mcg | |
| Folate, total 47.1mcg | |
| Glutamic acid 1g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 53.7mg | |
| Manganese, Mn 0.4mg | |
| Niacin 2.4mg | |
| Phosphorus, P 147.2mg | |
| Pantothenic acid 0.7mg | |
| Phenylalanine 0.2g | |
| Phytosterols 112mg | |
| Proline 0.2g | |
| Retinol 11.3mcg | |
| Selenium, Se 2.5mcg | |
| Serine 0.2g | |
| Starch 29.7g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 9.8mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 268IU | |
| Vitamin A, RAE 23.8mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.6mg | |
| Vitamin K (phylloquinone) 49.3mcg | |
| Water 138.1g | |
| Zinc, Zn 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
