The Most Viral Recipe on the Internet Made Even Better

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.

We made the most viral recipe on the internet even better. This is bacon thousand layer potatoes. Potatoes are here. Eight potatoes are about 1,350 g of potato. Really important, and this is where most people go wrong. Do not wash the potatoes. This is potato starch. Starch is the key ingredient in this recipe. And then we’ve got this butter as well. About 350 g of butter. Seems like a lot, but you know by now we like our butter. Now we’re just going to mix these layers. Our bacon’s come out. I’ve cooked it quite a high temperature. So 200°. Just trim that in half. single layer of grease proof and just layering up. Don’t worry about this loose moisture because it’s going to cook for so long in the oven that all of that is going to evaporate. Now, I’m just going to press the potato to get a really nice even final layer before it goes into cook. As soon as it comes out, we’re going to put a weight on it. Leave it to chill for 24 hours. Oh, there we go. So, trim three really nice bits and then we’re going to be ready to reheat them. Lower them in. That’s exactly what we’re looking for. Look at that. So beautiful.