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Parve
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours
Diets
Potatoes are a Pesach staple—the only question is how to prepare them in a way that’s a little bit different and completely delicious. Here’s your answer: fresh from the pan, crispy on the outside and buttery soft layers on the inside.
6 large Yukon Gold potatoes
1/2 cup Gefen Olive Oil
Gefen Salt, to taste
black pepper, to taste
Gefen Garlic Powder, to taste
oil, for frying
Preheat oven to 375 degrees Fahrenheit. Line a nine-inch square pan with Gefen Parchment Paper, leaving plenty of overhang so you’ll be able to cover the pan when it’s full.
Using a mandoline, slice the potatoes very thinly. Cover the bottom of the pan with a single layer of potatoes. Brush with olive oil and season with salt, pepper, and garlic powder to taste.
Continue adding layers of potatoes, brushing each layer with oil and seasoning with salt, pepper, and garlic powder, until the pan is full.
Cover with the overhanging parchment paper and bake for two and 1/2 hours, until the potatoes are easily pierced with a fork.
Place another nine-inch pan on top and place heavy items inside it to weigh it down (such as cans from your pantry) so as to compress the potatoes. Refrigerate overnight.
Lift the parchment paper to remove the potatoes from the pan. Trim the edges to make a perfect square, then make one cut through the middle and three more cuts in the other direction, creating eight rectangle-shaped potato stacks.
In a frying pan, heat about one inch oil. Gently add the potato stacks, working in batches so as not to overcrowd the pan. Fry until dark golden and crispy. Best served right away.
Photography and Styling by Chay Berger
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