Imported from Instagram
La Flaca's Potato Mille-Feuille
An incredibly crispy on the outside and tender on the inside potato snack, prepared in an air fryer with an elegant touch of truffle oil.
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Ingredients
- 2 potatoes (large, peeled and very thinly sliced with a peeler)
- 2 tbsp truffle olive oil (divided; can be black truffle oil)
- salt (to taste)
- water (for soaking the potatoes)
Steps
- 1
Wash and peel the potatoes. Using the same vegetable peeler, continue slicing the entire potato into extremely thin, almost transparent slices.
- 2
Place the potato slices in a bowl with cold water and let them soak for a few minutes to remove excess starch.
- 3
Drain the potatoes and dry them very well with a clean cloth or paper towels; this step is crucial to achieving a crispy texture.
- 4
In the air fryer basket (preferably a flat and wide one), place a first layer of well-spread potato slices.
- 5
Drizzle or brush with a bit of truffle olive oil and add a pinch of salt.
- 6
Continue alternating layers of potato and touches of oil until you have used all the ingredients.
- 7
Cook in the air fryer at 180°C (350°F) for approximately 25 minutes.
- 8
Remove the basket and, using a spatula, carefully flip the potatoes so they brown on the other side.
- 9
Add a bit more truffle olive oil and cook for an additional 5 minutes until they are well browned.
- 10
Remove from the air fryer, serve on a plate, and enjoy while hot.
Notes
The secret to this recipe is the ultra-thin cut with a peeler and drying them thoroughly after soaking. You can customize it by adding chopped onion, cheese, or an egg on top before the final cooking step.
Nutrition per serving
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