Potato Pave

Six pieces of potato pavé are arranged on a wooden board, some topped with shredded Parmesan and others with sour cream and red caviar.

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.

Prep Time15

Cook Time2 15

Chilling time8

Total Time10 30

Course: Appetizer, Side Dish

Cuisine: French

Keyword: deep fried potatoes, potato appetizers, potato side dish

Servings: pieces

Calories: 132kcal

Author: Anna

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.

Video

Notes

Once fried, potato pavé is best enjoyed immediately while crisp.

Store unfried slices tightly wrapped in the fridge for up to 3 days.

Do not freeze.

Nutrition