Millefeuille Potatoes
A cracker; that CRUNCH! All you’ll need is a bit of patience as the potatoes take 2 hour to cook initially and need to chill overnight too… having said that, each step is actually pretty straight forward and it’s a great one to make ahead of time if you have guests!
Ingredients
Directions
- 1
Preheat the oven to 140℃ (120℃ fan-forced). Thinly slice the potatoes using a mandolin or a knife. Mix the melted butter with garlic powder, nutmeg, salt, and pepper. Pour over the potato slices and toss well.
- 2
Line a small but deep pan, such as a loaf pan, with baking paper. Layer the potato slices neatly in the pan. Cover with baking paper and bake for 2 hours. Once baked, let it cool, then weigh it down with a couple of cans and refrigerate overnight to set.
- 3
Heat oil in a large frying pan or deep fryer. Unmould the layered potatoes and cut into cubes. Deep fry for 3-5 minutes, or until golden brown. Sprinkle with salt and enjoy that CRUNCH!
