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Explore Thousand Layer Potatoes But With Bacon with 1,490,419 views, 25,360 likes, and 1,226 comments. Experience the impact of this video content that has captured audience attention.

This is the ultimate crispy potato recipe: buttery 'thousand-layer potatoes' with bacon, deep-fried until golden, and finished with honey and flaky salt. Think dauphinoise meets pommes Anna — the result is a shatteringly crisp outside with soft, layered potato inside. Perfect as a dinner party side, a viral potato snack, or the ultimate comfort food. Follow this step-by-step method to make restaurant-quality layered potatoes at home. VIDEO CHAPTERS 00:00 - Not 1000 Layers! 00:07 - Preparing Potatoes & Butter 02:11 - Starch & Bacon Prep 03:11 - Mixing Butter, Bacon & Starch 04:04 - Layering the Potatoes & Bacon 06:53 - Cooking the Potatoes 07:20 - Preparing the Cooked Potatoes 08:50 - Frying the Potatoes 09:24 - Finished Potatoes INGREDIENTS 8 large floury potatoes (about 1.35 kg), e.g., King Edward or Maris Piper 350 g unsalted butter ~50 g starch (potato, cornflour/cornstarch, or tapioca) Bacon, enough for two thin layers (pre-crisped) Fine salt Neutral oil, for deep-frying To finish: runny honey (or maple syrup) + flaky sea salt RECIPE -Slice potatoes ultra-thin (1–2 mm). Don’t wash; you want the starch. Lightly salt. -Melt 350 g butter, lightly brown, and strain to clarify. -Toss potatoes with ~50 g starch. Coat with 80–85% of the butter; save the rest. -Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop. -Line a loaf/terrine tin with greaseproof paper. -Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato. -Pour over reserved butter. Cover with greaseproof paper and press with another tin. -Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12–24 hrs). -Unmould, trim, and cut into bars. -Deep-fry at 190 °C for ~4 mins until golden. -Finish with honey (or maple) + flaky salt. Serve hot.

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