Potato Millefoglie

Method

1. Peel about 1 kg of yellow-fleshed potatoes.
2. Rinse the potatoes quickly and dry them well.
3. Using a mandoline, slice the potatoes into thin, even rounds.
4. Season the slices with salt, pepper, and spicy paprika (or smoked paprika if preferred).
5. Add a splash of oil and potato starch (fecola di patate), then mix well.
6. Line a loaf pan with parchment paper, leaving overhang on all sides.
7. Layer the potato slices in the pan, overlapping them, without worrying about height.
8. Fold the parchment paper over the potatoes to form a packet, press lightly.
9. Bake at 200°C (392°F) for about 1 hour and 10 minutes.
10. Remove from the oven, place weights on top, and let cool at room temperature until warm.
11. Refrigerate for at least 3 hours, preferably overnight, still with weights.
12. Heat plenty of seed oil to 180°C (356°F).
13. Remove the potato block from the fridge, trim off the darker outer edges and bottom layer.
14. Cut the block into slices or pieces of desired size.
15. Fry the pieces in the hot oil for about 4 minutes until golden and crispy.
16. Drain on paper towels, season with coarse salt, and serve.