Thousand Layer Potatoes

The preparation

10 steps, about 35 minutes start to finish.

1. 01

   1. SET UP: heat the oven to 375°F. Line two 5x3x2-inch baking dishes with parchment, leaving an overhang on the long sides to lift the blocks out later.

2. 02

   2. SAFETY FIRST: mandoline guard on, every slice, including the last few.

3. 03

   3. SLICE: slice the potatoes lengthwise on the mandoline, about 1/16 inch thick. Do not rinse; the starch is the glue.

4. 04

   4. SEASON: toss the slices with the melted fat, salt, pepper and thyme until every slice is coated.

5. 05

   5. LAYER: shingle the slices flat into the dishes, pressing down every few layers, filled right to the rim.

6. 06

   6. BAKE: set the dishes on a sheet pan, cover tightly with foil and bake 40 to 45 minutes. Uncover and bake 15 to 20 minutes more, until a knife slides through with no resistance.

7. 07

   7. PRESS: cool slightly. Top each with parchment, a piece of foil-wrapped cardboard cut just smaller than the dish, and a can or two. Refrigerate at least 6 hours, or overnight.

8. 08

   8. CUT: lift the blocks out by the parchment, trim the edges, and cut into 1-inch batons or cubes.

9. 09

   9. FRY: heat the oil in a heavy pot to 375°F. Fry in batches for 3 to 5 minutes, until deep golden.

10. 10

    10. SALT: drain on a rack and hit them with flaky salt the second they come out, while the surface is still glistening.