Thousand-layer potatoes with rosemary chili salt, fried in beef tallow (15-hour pressed version and 15-minute stacked version)
SAM THE COOKING GUY · ♥ 8.3K likes · 285.4K views · 15 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp rosemary
- 1 tsp red pepper flakes
- 1½ tbsp kosher salt
Bash a good teaspoon of rosemary with about the same of red pepper flakes, then mix in a tablespoon and a half of kosher salt.
- 3 lb Yukon Golds
Peel three pounds of Yukon Golds, flatten one side, and slice very thin on a mandolin into a bowl; thinner slices give more layers.
- beef tallow
As each handful goes in, toss with a little beef tallow, separating slices so it gets into all the crevices, and add a little of the rosemary chili salt.
Line a loaf pan with parchment cut to fit, which helps release it later.
Layering into a lined loaf pan
Layer the slices end to end, pressing as you go to avoid air gaps, until about an inch to an inch and a half up the side; fold the parchment over.
- beef tallow
Fry a few batons at a time in beef tallow near 350, three to four minutes plus about another minute, until golden brown.
- 1 whole potato
- oil
Variation: 15-minute version. Peel a potato, flatten one side, slice evenly thin on the mandolin and stack the slices with no tallow to about the same height; square off and cut in two.
Variation: shallow fry the stacks in oil at 350, turning with tongs until crispy on all sides, then season with the rosemary chili salt.