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Crispy layered potato stacks with spicy homemade ketchup
The latest TikTok food trend is... delicious! It's an overnight recipe that results in the crispiest, fluffiest potatoes you've ever had. Baked, fried and topped with freshly grated Parmesan and thyme, dip these potatoes into a spicy homemade ketchup for the perfect flavourful finish.
Ingredients
Crispy layered potato stacks:
- 5 pounds Russet potatoes, peeled and sliced thin (1/8” thick)
- 1/2 cup duck fat, ghee or olive oil or 1 cup 35% cream
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 2 tablespoons unsalted butter
- Sprig or two of thyme
- Vegetable oil for frying
- Grated parmesan, chopped parsley, salt and pepper for garnish
Spicy homemade ketchup:
- 1 jar Passata (strained tomatoes)
- 1 jar tomato paste
- 1/4 cup runny honey
- 1/4 apple cider vinegar
- 1 teaspoon cayenne pepper
- 1 teaspoon chilli flakes
- 1-1/2 teaspoon kosher salt
Directions
- Pre-heat oven to 300°F and line a loaf pan with parchment paper ensuring there is enough for a 4” - 5” overhang.
- In a large mixing bowl toss potatoes with duck fat, ghee or olive oil or one cup of 35% cream and one tablespoon kosher salt and pepper. Toss well to make sure every potato slice is coated.
- Begin layering potato slices in prepared pan seasoning every other layer with a bit more salt.
- Continue layering until all the potatoes are used. Press the extra bit of parchment onto the top of the potatoes and then cover the pan with aluminium foil. Place in the oven and let bake for 2 -1/2 hours - you’ll know the potatoes are done when they are tender enough to easily slice into them with a knife.
- Once out of the oven, remove the foil - but keep the extra bit of parchment in place - and place a second loaf pan on the top. Weigh down the potatoes using two large unopened cans or anything heavy that will fit in the pan and let it cool completely - about an hour. Once cooled place the potatoes in the fridge for at least six hours or preferably overnight.
- After spending the night in the fridge the potatoes are ready to fry. Remove the weights and gently lift the potatoes out of the pan using the overhanging parchment. Discard the parchment and place the potatoes on a cutting board. Trim the sides and cut the potatoes into squares or rectangles. Heat some vegetable oil in a cast iron pan. Place a few of the potato stacks in the pan and begin to fry the one side. Once the first side has browned nicely, flip and then add some butter and the thyme. While the second side also browns you can baste the potato stacks in the melted butter.
- Remove them from the pan and place on a baking sheet lined with paper towel and sprinkle with salt, pepper, parmesan and parsley. Enjoy!
Spicy homemade ketchup:
- Add all ingredients to a medium size pot over medium heat. Stir well until everything is nicely combined. Bring the ketchup to a simmer and then lower the heat to low. Let simmer for 45 minutes, stirring every few minutes.
- Remove from heat and let cool completely. Once cooled pour the ketchup into mason jars and store in the fridge for up to two weeks. Enjoy!
