Preparation
- Slice each potato as thinly as you can lengthways, using a sharp knife or a mandoline, if you have one. Stack the slices to recreate the shape of the potato and press down to press the slices together. Cut off the edges of the potato to create a rectangle, then cut into two to create two squares. Repeat with the rest of the potatoes.
- Put the oil in a deep saucepan and heat to around 175°C. Check the temperature by adding a cube of bread to the oil, it should sizzle and turn golden in around 1 minute.
- Fry the potato stacks for around 8 minutes for crispiness, or until golden brown all over. Remove with a slotted spoon to a tray and sprinkle with salt. Finely grate the cheese and pick the thyme leaves, then scatter over and serve immediately. COOK’S TIP
Everyone expecting roasties? Surprise them all with this impressive, layered potatoes-and-parmesan side dish.
Use the potato offcuts from the parmesan-crusted million-layer potatoes to make a rich mash for a Boxing Day bubble and squeak. Fold any festive leftovers into the mash, press into a roasting tin, dot with butter and bake in a hot oven until crisp and golden.
Portion size 418g.