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Million Layer Potatoes

Let’s learn how to make Million Layer Potatoes with garlic, parmesan, and herb! They’re super crispy on the outside and extremely fluffy on the inside. They look super fancy but trust me, they’re so easy to make!

Lately, I’ve been a bit obsessed with potatoes and the hundreds and thousands of ways you can prepare them. Just last week I made the best roasted potatoes and they came out so good so I wanted to take it up a notch. This idea came about when I partnered with HBO Max to make recipes inspired by DC Comics Films. Since Bruce Wayne is very rich, I thought to make million layer potatoes. I then saw Byron Talbott’s video for the crispy potato stack and it looked so good I knew I had to try it. Taking inspiration from him, I put my own little twist to it and I can now say I’m obsessed with making potatoes this way.

If you’re unfamiliar with potatoes like this, they’re basically what they appear to be. Thinly sliced potatoes stacked on top of each other and then deep fried to crispy golden perfection. The only preparation that needs to be done is peeling, slicing, and cutting the potatoes! Super simple so let’s break it down.

How To Make It

1. Type of Potatoes

You NEED to use Russet Potatoes. They’re very high in starch which will allow the layers to stick to each other naturally!

2. Slice potatoes!

Then it’s time to slice the potatoes. You don’t need to take off the skin before slicing. Slice them very thin and stack them on top of each other. You don’t need to slice the ends of the potato since they’re shorter. If you slice them too thick, the potatoes will have trouble cooking all the way through while frying. 

3. Remove the skin.

Stack the potatoes and line them up evenly. Cut off all four edges to remove the skin. You’ll be left with a rectangular shape.

4. Cut into small square stacks. 

Cut each rectangular stack in half.

5. Fry!

Fill a small deep pot about two-thirds of the way with oil suitable for deep frying like peanut, vegetable, or canola oil. Heat it up to 325°F.

6. Final Touches!

You can keep it simple and just garnish it with salt and black pepper but I like to take it to the next level and sprinkle it with garlic powder, chopped parsley, parmesan, and a bit of oregano. Don’t forget to serve it with your favorite dipping sauce.

Tips & Notes

  • Make sure to only use Russet Potatoes! They’re very high in starch which you need to act as the glue so the layers stick together.
  • To slice the potatoes thin and even, it’s best to use a Mandoline slicer. They sell them at Target, Bed Bath & Beyond, Amazon and so much more. They’re also pretty affordable and make slicing so much easier in the kitchen!
  • Use an oil suitable for deep-frying like canola, peanut, or vegetable oil. 
  • Make sure your oil is at the right temperature. If it’s too hot, your potatoes will turn golden brown before the center is cooked through. If it’s not hot enough, the potatoes will soak too much oil and won’t crisp up beautifully. The best way to tell is use a thermometer or test it out with a potato scrap.
  • Drop the potato stacks in very carefully into the oil so the layers don’t fall apart!
  • Feel free to keep it simple and just season with just salt and black pepper 

Other Delicious POTATO Recipes!


Million Layer Potatoes

Let’s learn how to make Million Layer Potatoes with garlic, parmesan, and herb! They’re super crispy on the outside and extremely fluffy on the inside. They look super fancy but trust me, they’re so easy to make!
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Prep Time 20 mins
Cook Time 15 mins
Course Appetizer


  • Mandoline Slicer


  • Russet potatoes
  • oil for deep frying (vegetable, canola, peanut)
  • parsley finely chopped
  • parmesan grated
  • salt
  • black pepper
  • oregano
  • garlic powder or minced garlic


  • Take 1 large Russet potato and slice it into thin and long pieces using a Mandoline slicer. No need to cut the ends of the potatoes that are shorter in length. Repeat with as many potatoes as you'd like. Each potato makes about 2 to 3 stacks depending on the size.
  • Slice the edges to remove the skin so it's a perfect rectangle.
  • Cut the rectangle in half so you have two small square stacks. If your potato is very large and long, you may be able to cut into three square stacks. Press down on each stack just to make sure all the layers are glued together nice.
  • Heat a pot with frying oil to 325°F. Once hot enough, fry until golden brown and cooked through to the center, about 6 to 9 minutes. Depending how high your potatoes are stacked, it may take longer to fry. Fry in batches so they're not crowded.
  • Transfer to a wire rack to drain any excess oil.
  • Sprinkle on salt, black pepper, chopped parsley, grated parmesan, garlic, and oregano. Enjoy warm!
Keyword potatoes
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