Potatoes are a Pesach staple—the only question is how to prepare them in a way that’s a little bit different and
completely delicious. Here’s your answer: fresh from the pan, crispy on the outside and buttery soft layers on the inside.
Serves 8
6 large Yukon Gold potatoes
1⁄2 cup olive oil
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Oil, for frying
1. Preheat oven to 375°F. Line a 9-inch square pan with parchment paper, leaving plenty of overhang so you'll be able to cover the pan when it's full.
2. Using a mandoline, slice the potatoes very thinly. Cover the bottom of the pan with a single layer of potatoes. Brush with olive oil and season with salt, pepper, and garlic powder to taste.
3. Continue adding layers of potatoes, brushing each layer with oil and seasoning with salt, pepper, and garlic powder, until the pan is full.
4. Cover with the overhanging parchment paper and bake for 2½ hours, until the potatoes are easily pierced with a fork.
5. Place another 9-inch pan on top and place heavy items inside it to weigh it down (such as cans from your pantry) so as to compress the potatoes.
Refrigerate overnight.
6. Lift the parchment paper to remove the potatoes from the pan. Trim the edges to make a perfect square, then make 1 cut through the middle and 3 more cuts in the other direction, creating 8 rectangle-shaped potato stacks.
7. In a frying pan, heat about 1 inch oil. Gently add the potato stacks, working in batches so as not to overcrowd the pan. Fry until dark golden and crispy. Best served right away.
Photo by Chay Berger
featured in the Whisk by Ami Magazine
