Thousand Layers Potatoes

A fresh salad with spinach, sliced radishes, and golden brown Thousand Layers Potatoes, sprinkled with salt, served on a white plate with a fork beside it.

Thousand Layers Potatoes are the ultimate side dish. Whether paired with a big, juicy steak, roasted veal, or a savory pie, Thousand Layers Potatoes elevate any meal. They are a culinary delight that combines simplicity with irresistible flavor.

Whether topped with creamy butter, a sprinkle of sea salt, or your favorite toppings like sour cream, chives, or cheese, baked potatoes are a classic comfort food that provides a comforting and satisfying dining experience.

Thousand Layers Potatoes

Thousand Layers Potatoes are the ultimate side. Big great steak, roasted veal, or a savory pie are much better with Thousand Layers Potatoes as a side.
Course Side Dish
Cuisine American, Italian, Mediterranean
Keyword cube potatoes, potatoes, thousand layers potatoes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
resting time 8 hours


  • 6 large potatoes
  • salt and pepper
  • 1 tbsp olive oil
  • 1 liter sunflower oil
  • Salt flakes
Servings 4 people


  • Peel the potatoes.
  • Using a mandoline, slice the potatoes lengthwise.
  • Place the potatoes in a bowl and season with oil, salt, and pepper.
  • In a high-sided baking dish, arrange the potatoes evenly on top of each other. Be sure to fill the edges well.
  • Bake covered with aluminum foil for one hour at 150C/300F.
  • Let cool, then refrigerate for at least 8 hours.
  • Cut the potato terrine into cubes of roughly the same size.
  • Heat the vegetable oil to 190C/375F.
  • Fry the potato cubes until golden and crispy.
  • Finish with flakes of salt.
  • Enjoy your meal!
A plate of fresh salad topped with golden-brown Thousand Layers Potatoes cubes, thinly sliced radishes, and leafy greens, garnished with coarse salt, accompanied by a fork.

How to Store Thousand Layers Potatoes

They can be stored in the refrigerator for up to one day. It’s definitely better to avoid frying them all at once and instead keep the potato cubes in the fridge for when they’re needed.

Tips and Tricks

For the perfect result, it’s best to use a mandoline to slice the potatoes.

The baking time in the oven is one hour; avoid overcooking the potatoes as they will be fried afterwards.

The perfect potato is a large one that is not too young, as it would have too much water inside.

With the scraps from the preparation, you can make excellent mashed potatoes or simple but delicious roasted potatoes.

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