Let's be honest, if you can't produce a standard roastie you'll be laughed out of any British kitchen. However, never fear, there is an incredible yet simple recipe out there that'll blow away all other competition.

Everyone has their own "best roast potato" method, but I promise you, this one genuinely trumps all others and it doesn't take too much effort.

Ok, that's a lie. They take 18 hours. BUT, I swear they are worth it.

The thousand-layer potato has become something of a social media sensation as foodie TikTokers and YouTubers share their own take on turning the simple spud into a culinary sensation. 

It'll have your guests begging for more whilst promising to never doubt your cooking again. Sound good? Well, to start you'll need the following ingredients:

  • Peeled and sliced potatoes
  • Butter or duck fat (enough to brush layers)
  • Salt and pepper to taste
  • Parmesan cheese for every layer
  • Vegetable oil (for frying)

When I made my thousand-layer potatoes, I used garlic butter instead of duck fat and swerved the parmesan cheese. Up to you.

It's so easy but admittedly time-consuming if you want to do it right. Here are four simple steps to achieving this dish:

Thousand-layer recipe

Step 1

Using a mandolin, slice the potatoes finely. Preheat oven to 150C. Line an eight-inch square baking pan with parchment paper, allowing two inches of overhang on all sides. Toss together potatoes, duck fat (or use butter if you don't have it), and one tablespoon of salt in a large bowl until well coated. Place a single layer of potatoes in the prepared pan. Top with a second layer of potatoes, covering any gaps in the first layer. Repeat layers with remaining potatoes. Drizzle any remaining duck fat in a bowl over top. Cut an eight-inch square of parchment paper, and press it directly onto the surface of potatoes. Cover pan tightly with foil. Bake in preheated oven until potatoes are tender (removing foil to test with a wooden pick), two to three hours.

Step 2

Transfer pan to a wire rack, and remove foil, leaving parchment sheet on potatoes. Set a second eight-inch square pan on top of the potatoes in the pan, and weigh it down with unopened canned goods. Let cool to room temperature, for about one hour. Chill potatoes for 8 hours or overnight with a weighted pan or cans on top.

Step 3

Remove the weighted pan and top parchment sheet; discard the parchment sheet. Run a knife around the edges of the pan to loosen the potato cake. Invert potato cake onto a cutting board; remove and discard parchment liner. Cut potato cake into the chip size you and your guests require. Transfer potato pieces to a baking sheet lined with parchment paper, and freeze until solid, at least 30 minutes or up to 1 month. (If freezing to use at a later date, transfer frozen potato pieces to a large plastic freezer bag.)

Step 4

While potatoes are freezing, heat 1 1/2 inches of oil in an oven over medium-high to 190°C. Working in batches, fry frozen potato pieces (keeping remaining pieces frozen), turning occasionally, until golden brown and crispy, five to six minutes. Using a slotted spoon or spider, transfer potato pieces to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with remaining sea salt. Serve immediately to your guests.

Dudley News: I was worried I'd mess up somehow but boy they turned out better than I could believeI was worried I'd mess up somehow but boy they turned out better than I could believe (Image: Newsquest)


I served these potatoes to a couple of mates accompanying a roast dinner consisting of beef, parsnips, broccoli, carrots and an onion gravy. On a Thursday.

What's that well-known Peep Show adage - Why toast when you can roast? Completely agree.

The thousand-layer potatoes received a 10/10 and I couldn't have been prouder of how they turned out. I don't consider myself an amazing cook but these genuinely had me thinking I was Michel Roux for a brief moment. They almost looked too good to eat. 

After I admired them for several weeks, I finally tucked in. Yes, they truly are the best roast potatoes I've ever had.

With autumn bringing around a bitter chill and winter just around the corner, we'll be relying on roasts to keep our spirits high. I implore you to give these a whirl.