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Million Layer Potatoes with Sriracha Aioli Recipe

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4 from 12 reviews

Million Layer Potatoes is a TikTok-famous recipe featuring thinly sliced russet potatoes stacked, fried until golden, and baked to perfection. Served with a spicy Sriracha Aioli and a Parmesan-herb topping, this recipe offers a crispy, flavorful twist on potatoes that's perfect as a side or appetizer.

Ingredients

Potatoes and Seasoning

  • 1 cup peanut oil
  • 2 extra-large russet potatoes (24 oz. total)
  • 1/2 tsp. kosher salt
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. minced fresh oregano
  • 1/4 tsp. paprika

Sriracha Aioli

  • 1/2 cup mayonnaise
  • 1 Tbsp. sriracha sauce
  • 1 tsp. lemon juice

Instructions

  1. Heat Oil: Heat peanut oil in a 12-inch skillet over medium-high heat until the oil shimmers. Preheat your oven to 400°F simultaneously to get it ready for baking the potato stacks later.
  2. Slice Potatoes: Using a mandoline, slice the potatoes lengthwise into very thin 1/16-inch slices. No need to peel as you'll trim the skin. Discard the slices that are all peel on top and bottom. Do not rinse the slices to keep the starch intact for stacking.
  3. Make Stacks: Assemble the potato slices into 1-inch tall stacks in the order they were sliced. Shape the stacks into neat rectangles by trimming the longer and shorter sides, then cut each rectangle crosswise into 3 pieces to form individual stacks.
  4. Cook Potatoes: Test the oil with a potato scrap to ensure it sizzles, then reduce heat to medium. Carefully place 12 potato stacks into the oil, ensuring they are close but not overcrowded and the oil comes halfway up the sides. If stacks shift, realign gently using a metal spatula or back of a fork. Fry each side for 4 to 5 minutes until golden brown.
  5. Drain and Season: Remove the stacks with tongs and drain on paper towels. Sprinkle with kosher salt while hot. Transfer the stacks to a baking sheet and bake in the preheated oven for 10 minutes to cook through fully.
  6. Serve: Combine Parmesan cheese, minced oregano, and paprika in a small bowl and sprinkle this seasoning blend over the baked potato stacks. Serve immediately with the prepared Sriracha Aioli for dipping.
  7. Make Sriracha Aioli: In a small bowl, whisk together mayonnaise, sriracha sauce, and lemon juice until smooth. Refrigerate until ready to serve alongside the potato stacks.

Notes

  • Use a mandoline for uniformly thin potato slices to ensure even cooking and stacking.
  • Do not rinse potato slices after slicing to retain the natural starch which helps the stacks hold together.
  • Monitor the oil temperature carefully to avoid burning the potato stacks; reduce heat as needed to maintain a steady medium temperature.
  • The recipe yields 12 individual potato stacks, serving about 4 people as a side dish.
  • Sriracha Aioli can be prepared in advance and refrigerated for up to 2 days.

Find it online: https://cookedbygrace.com/million-layer-potatoes-with-sriracha-aioli-recipe/