Potato pavé is one of those deceptively simple dishes that turns humble potatoes into something crisp, elegant, and deeply satisfying. Thinly sliced potatoes are layered with butter, baked until tender, then fried until golden and crunchy.
Ingredients you will need
Potatoes:Â Yukon Gold potatoes work best thanks to their creamy texture and ability to hold their shape, but any all-purpose potato will do.
Butter:Â Use unsalted butter to add richness.
Garlic:Â Gently infuses the butter with a subtle savory flavor.
Salt:Â Brings out the natural flavor of the potatoes.
Vegetable oil:Â Use any odorless vegetable oil, such as canola or sunflower oil.
Looking for more easy and delicious appetizer or side dish recipes? Check out this easy-to-make Pan con Tomate, this Deep-fried cauliflower, or this delicious Oven roasted rutabaga.
Cooking tips
Slice evenly:Â Use a mandoline if possible to ensure the potatoes cook uniformly and layer neatly.
Press firmly: When layering and weighting the potatoes, gentle but consistent pressure helps the pavé set properly.
Don't rush chilling:Â Refrigerating overnight with weight on top is key to clean slices and a sturdy structure.
How to make potato pave
Prepare the potatoes:Â Peel and slice the potatoes very thinly, then place them in a large bowl.
Infuse the butter:Â Warm the butter, garlic, and salt until the butter is melted and fragrant, then strain and mix with the sliced potatoes.
Layer and bake:Â Arrange the potatoes in a parchment-lined loaf pan, pressing gently between layers. Cover with parchment, weight the top, and bake until completely tender.
Chill and slice: Let the baked pavé cool slightly, then refrigerate overnight with weight still on top. Remove from the pan and cut into portions.
Fry until crispy:Â Pan-fry the slices in hot oil until golden and crisp on both sides, then drain and season with extra salt.
Serve and garnish: Enjoy warm as-is, top with Parmesan, or finish with crème fraîche and caviar for an elegant appetizer.
Storing and reheating tips
Once fried, potato pavé is best enjoyed immediately while crisp. If needed, store unfried slices tightly wrapped in the fridge for up to 3 days.
Cooked pavé can be reheated in a hot oven or skillet to restore crispness, but avoid the microwave, it will soften the layers and dull that beautiful crunch.
Even though potato pavé is cooked twice, it still retains a lot of moisture, so freezing it is not a good idea. When potatoes are frozen and then thawed, they release a lot of water, which can cause the layers to separate during the frying stage.
Recipe
Potato Pave
Equipment
- 8 x 5 inch (20 x 13 cm) loaf pan
- Parchment paper
- Mandoline
- Frying pan
- Knife
Ingredients
- 2.5 lb (1.2 kg) Yukon Gold potatoes or other all-purpose potatoes
- 7 tablespoon (100g) unsalted butter
- 2 cloves garlic crushed
- 2 teaspoon salt
- Vegetable oil for frying
Instructions
- Preheat the oven to 355F (180C). Line an 8 x 5 inch (20 x 13 cm) loaf pan with parchment paper, leaving overhangs on the sides.
- Peel the potatoes and slice them very thinly, no thicker than 1 mm, preferably using a mandoline. Place them in a large bowl.
- In a small saucepan, melt the butter with the garlic and salt. Once melted, let the garlic cook gently in the butter for about 1 minute. Strain the mixture through a fine-mesh sieve over the potatoes, then mix well to coat evenly.
- Layer the potatoes evenly in the prepared pan, pressing gently. Lightly season with salt every 3 to 5 layers and drizzle with a bit of the melted butter as you go.
- Fold the parchment paper over the potatoes so it rests directly on the surface. Place a second loaf pan filled with water on top to weigh them down. Bake until completely tender, about 90 to 120 minutes, or until a toothpick slides through the center without resistance.
- Remove from the oven and let cool slightly, then refrigerate for at least 8 hours or overnight, keeping the weight on top.
- Remove the pan from the refrigerator and discard the weight. Run a knife along the sides to loosen the potato loaf, then invert the pan to release it. Cut into portions. I cut the loaf into 11 slices, then cut each slice in half to serve as an appetizer with toppings.
- Heat about ½ - 1 inch of vegetable oil in a frying pan over medium-high heat. To test if the oil is hot enough, lower the back of a wooden spoon into the oil. Very active bubbles should form around it. Fry several potato pieces for 2 to 3 minutes per side, until golden brown and crispy. If the oil is not hot enough, the potatoes may fall apart because they will need to cook too long. Drain on paper towels, let cool slightly, and season with extra salt. Repeat with the remaining potatoes. You can also deep-fry them at 375 to 390F (190 to 200C) until golden.
- Serve warm topped with shredded Parmesan. Alternatively, let the fried potatoes cool on a rack and top with crème fraîche and red caviar for a more elegant appetizer.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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