Thousand Layer Potatoes But With Bacon

Summary

This viral recipe takes the classic thousand-layer potatoes to the next level by incorporating crispy bacon and a perfectly refined clarified butter technique. The key to success lies in using thinly sliced potatoes, high-starch varieties like Agria or Maris Piper, and adding layers of bacon for extra flavor. The potatoes are layered with starch and fat, then slow-cooked for two hours to ensure they’re beautifully caramelized and crispy on the outside while soft on the inside. Finished with honey and flaky salt, this dish delivers a mouthwatering balance of savory and sweet with a satisfying crunch in every bite.

Takeaways

• 😀 Use thinly sliced potatoes for the perfect 'thousand layer' texture. Aim for slices that are almost transparent to get the best results.
• 🍳 Clarify the butter by heating it until it foams, which removes the milk solids and gives the butter a refined, nutty flavor.
• 🥔 Choose the right type of potato: high-starch varieties like Agria or Maris Piper work best. Avoid waxy potatoes, as they tend to burn too quickly and don’t get crispy.
• 🥓 Bacon layers can be added between the potato layers to enhance flavor. Caramelized bacon adds a nice crunch and flavor boost.
• 🧂 Avoid washing the potatoes to keep the natural starch intact, which helps hold everything together during cooking.
• 🍚 Starch is a key ingredient—corn flour or tapioca flour can be used as substitutes. It ensures the layers stick together and adds to the crispiness.
• 💡 Pressing the potato layers down ensures the final result is compact and helps remove excess moisture during cooking.
• 🔥 After baking for 2 hours at 140°C, press the dish with a weight and chill it for 24 hours to allow the starch and fat to set properly.
• 🔥 If you don’t have a blowtorch to caramelize the potato terrine, you can use warm water or a knife to loosen the sides and pop it out of the mold.
• 🍯 Adding a drizzle of honey or maple syrup on top of the crispy potatoes creates a perfect balance of sweetness and savory flavor.
• 🧂 Finish with a sprinkle of flaky salt to enhance the flavors of the golden, crispy potato layers and the bacon.

Q & A

What is the main technique used to make the thousand-layer potatoes crispy?

The key technique is using thinly sliced potatoes and cooking them in clarified butter. The high starch content helps the layers stick together, and the cooking process ensures a crispy texture without the potatoes becoming too dark.

Why is it important to use a starchy potato variety like Agria or Maris Piper?

Starchy potatoes help the layers of the dish stick together better and allow for a crispier texture. Low-water, starchy potatoes are ideal for this recipe, as waxy varieties, which are high in sugar, tend to brown too quickly and don't crisp up properly.

How does clarified butter contribute to the flavor of the thousand-layer potatoes?

Clarified butter removes milk solids and water, leaving behind a refined, nutty flavor and a beautiful golden color. This enhances the overall taste and texture of the potatoes as they cook.

What’s the role of starch in this recipe, and can other starches be used?

Starch acts as the binding agent in the layers, helping the potatoes stick together and hold their shape. While potato starch is ideal, alternatives like corn flour or tapioca starch can also be used.

Why should you avoid washing the potatoes before starting the recipe?

Washing the potatoes removes the natural starch, which is essential for binding the layers. Keeping the starch intact is crucial for achieving the proper texture and crispiness.

How does layering bacon between the potatoes affect the final dish?

Layering bacon between the potatoes adds flavor and helps to create a crispy, savory element in each bite. The bacon fat also contributes to the overall richness and caramelization of the dish.

What should be done after the dish comes out of the oven for the chilling phase?

Once the dish is baked, a heavy weight should be placed on top to compress the layers. It’s important to let the potatoes chill for at least 12 hours (ideally 24) to allow the starches and fats to set properly.

Why is it necessary to press down the potatoes halfway through the layering process?

Pressing down the potatoes ensures that the layers are compact and that the dish maintains its structure while cooking. It also helps to eliminate excess moisture, making the final product crispier.

What are some alternatives to using a blowtorch to finish the dish?

If you don’t have a blowtorch, you can carefully heat the mold by placing it in warm water or using a knife to loosen the edges. This will make it easier to remove the caramelized potatoes from the mold.

How do you achieve the perfect golden color on the final fried dish?

The key is frying the chilled, pressed potatoes in oil heated to around 190°C (375°F). This ensures that the exterior becomes crispy and golden without overcooking or burning the potatoes.