Potato pavé is a fancy layered potato dish—thinly sliced spuds stacked with butter, baked until tender, then pressed overnight, cut into neat portions, and deep-fried until crispy on the outside and soft in the middle.
Category
Dinner
Servings
4
Prep time
30 minutes
Cook time
2 hours 30 minutes
Potato pavé is a fancy layered potato dish—thinly sliced spuds stacked with butter, baked until tender, then pressed overnight, cut into neat portions, and deep-fried until crispy on the outside and soft in the middle.
Ingredients
- 1.2kg brushed potatoes, peeled
- 125g clarified butter or ghee
- 1 tbsp finely chopped rosemary
- sea salt
- olive oil for deep frying
Directions
Finely slice the potatoes on a mandolin to wafer thin and soak in cold water.
- Preheat oven to 170C fan forced (190C conventional).
- Line an 11cm x 22cm loaf pan with baking paper extending up the sides 5cm on each side.
- Drain potatoes and dry well on a tea towel or paper towel.
- Place in a large bowl and drizzle with butter, rosemary and some sea salt.
- Toss well to coat all potato slices.
- Layer potatoes in the loaf pan, overlapping slightly as you go, to make even layers.
- Fold over baking paper and press down firmly.
- Cover the pan tightly in foil and bake for 2 hours, until potatoes are soft when tested with a metal skewer.
- Allow to cool slightly, then weigh down the top of potatoes, ideally with another loaf the same size filled with tins or rice bags.
- Refrigerate overnight.
- Carefully remove potato slab from loaf pan and slice into 6 portions.
- Heat oil in a saucepan to 160C over medium heat.
- Lower potato portions into oil in batches, carefully moving around so they don’t stick.
- Cook for 2-3 mins, until deep golden, then drain on a rack over an oven tray.
- Repeat with remaining pieces, then reheat briefly in the oven before serving.
Recipe notes
Prep these the day before as you will need to refridgerate them overnight.
