Crispy Thousand Layer Potatoes with Creamy GHIJUNE Sauce

Golden, crispy thousand layer potatoes stacked and served with a creamy GHIJUNE and crème fraîche dipping sauce, garnished with fresh herbs for a rich and elegant presentation.

Golden, crispy on the outside and irresistibly tender on the inside, these Thousand Layer Potatoes are the ultimate comfort food with a gourmet twist. Thinly sliced potatoes are tossed with olive oil, GHIJUNE Soy Vinaigrette Dressing & Sauce, and potato starch before being baked, pressed, chilled, and deep-fried until perfectly crisp. Finished with a velvety crème fraîche and GHIJUNE dipping sauce, this dish is an impressive appetizer, side, or party favorite.

Ingredients

For the Potatoes

  • 2½ pounds Yukon Gold or russet potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 3 tablespoons GHIJUNE Soy Vinaigrette Dressing & Sauce
  • 2 tablespoons potato starch
  • Salt and freshly ground black pepper, to taste

For the Creamy GHIJUNE Sauce

  • ½ cup crème fraîche
  • 1–2 tablespoons GHIJUNE Soy Vinaigrette Dressing & Sauce
  • Freshly ground black pepper, to taste
  • Chopped chives or parsley for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, gently toss the potato slices with the olive oil, GHIJUNE Soy Vinaigrette, potato starch, salt, and pepper until evenly coated.
  3. Layer the potatoes tightly into a parchment-lined loaf pan or baking dish, pressing down as you go.
  4. Cover with foil and bake for 60–75 minutes, or until the potatoes are completely tender.
  5. Remove from the oven and place a weighted pan or another loaf pan on top to compress the layers. Chill for at least 4 hours, or overnight, until firm.
  6. Remove the chilled potato block from the pan and cut into squares or rectangles.
  7. Heat oil for deep-frying to 350°F (175°C). Fry the potato portions in batches for 3–5 minutes, or until deeply golden and crispy. Transfer to a wire rack or paper towels to drain.
  8. To make the sauce, whisk together the crème fraîche and GHIJUNE Soy Vinaigrette until smooth and creamy.
  9. Serve the crispy thousand layer potatoes warm with the velvety GHIJUNE sauce for dipping or drizzling.

Serving Tip: Garnish with flaky sea salt, fresh herbs, or finely grated Parmesan just before serving. The creamy GHIJUNE sauce perfectly complements the crispy potato layers, making every bite rich, savory, and full of flavor.