This is the ultimate crispy potato recipe: buttery ‘thousand-layer potatoes’ with bacon, deep-fried until golden, and finished with honey and flaky salt. Think dauphinoise meets pommes Anna — the result is a shatteringly crisp outside with soft, layered potato inside.
Perfect as a dinner party side, a viral potato snack, or the ultimate comfort food. Follow this step-by-step method to make restaurant-quality layered potatoes at home.
VIDEO CHAPTERS
00:00 – Not 1000 Layers!
00:07 – Preparing Potatoes & Butter
02:11 – Starch & Bacon Prep
03:11 – Mixing Butter, Bacon & Starch
04:04 – Layering the Potatoes & Bacon
06:53 – Cooking the Potatoes
07:20 – Preparing the Cooked Potatoes
08:50 – Frying the Potatoes
09:24 – Finished Potatoes
INGREDIENTS
8 large floury potatoes (about 1.35 kg), e.g., King Edward or Maris Piper
350 g unsalted butter
~50 g starch (potato, cornflour/cornstarch, or tapioca)
Bacon, enough for two thin layers (pre-crisped)
Fine salt
Neutral oil, for deep-frying
To finish: runny honey (or maple syrup) + flaky sea salt
RECIPE
-Slice potatoes ultra-thin (1–2 mm). Don’t wash; you want the starch. Lightly salt.
-Melt 350 g butter, lightly brown, and strain to clarify.
-Toss potatoes with ~50 g starch. Coat with 80–85% of the butter; save the rest.
-Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop.
-Line a loaf/terrine tin with greaseproof paper.
-Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato.
-Pour over reserved butter. Cover with greaseproof paper and press with another tin.
-Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12–24 hrs).
-Unmould, trim, and cut into bars.
-Deep-fry at 190 °C for ~4 mins until golden.
-Finish with honey (or maple) + flaky salt. Serve hot.
