Let me introduce you to the exquisite world of Pavé Potatoes – a culinary masterpiece that will make your taste buds dance with delight. These potato wonders trace their origins to the heart of French cuisine, and their very name, “pavé,” which means cobblestone in French, reflects the meticulous craftsmanship that goes into creating them.
Pavé potatoes were born from a desire to transform the humble spud into a work of art. Developed in the culinary haven of France, this technique involves precision and layering. Thinly sliced potatoes are meticulously arranged, with layers generously brushed with butter and seasoned to perfection. Then, they’re baked to golden-brown perfection, resulting in a dish that’s crispy on the outside and luxuriously creamy on the inside.
Now, let’s talk about health benefits. While pavé potatoes are undoubtedly indulgent, they do offer some nutritional value. Potatoes, at their core, provide essential nutrients like vitamin C and potassium. The addition of rich butter lends a touch of decadence and flavour. However, as with any treat, moderation is key.
The flavour of pavé potatoes is a delightful symphony of textures and tastes. The crispy outer crust, thanks to the buttery embrace, gives way to the soft and fluffy interior of the potatoes. The butter introduces a rich, nutty note that harmonises beautifully with the potatoes’ natural sweetness. It’s a gastronomic delight that’s sure to leave a lasting impression.
Whether served as a sumptuous side dish or taking centre stage on your plate, pavé potato is a testament to the artistry of French cuisine. Their visual allure and heavenly taste will transport you to a world of culinary elegance. So, don’t wait any longer. Indulge in the splendour of pavé potatoes and experience a true culinary masterpiece for yourself!
Equipment: You’ll need some basic kit like a Saucepan and a pair of Oven trays but the uniform slicing of the potato will be greatly helped by using a Mandolin
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Pavé Potato Recipe
Pavé Potato
Equipment
- 1 Saucepan
- 1 Mandolin (Optional)
- 2 Oven tray (Ideally the same size to enable you to press the potato flat)
- Baking beads (Optional)
Ingredients
- 1 kg Waxy potato (I use yukon gold)
- 250 ml Double cream
- 50 g Butter
- 2 cloves Garlic (Finely chopped or minced)
- 1 tsp Salt
- ½ tsp Pepper
- 3 tsp Dried thyme (See notes for alternatives)
Instructions
Prep
- Line a pan with parchment paper (See notes)
- Weigh/ measure your ingredients
- Finely slice your potatoes no more than 2mm thick. Use the mandolin for a more professional consistency or a knife if you have the skills
- Over a medium low heat place the cream, butter, garlic and seasonings and warm until the butter is melted, stir frequently
To Make
- Pre heat oven to 375°F (190°C).
- Place a single layer of potato on the bottom of the lined pan and brush with the cream and butter mixture
- Carefully place another layer on top trying to ensure that each layer is neat, snug and of the same thickness. Brush again
- Continue layering until you've used all of the potato
- Cover the pan with another layer of parchment paper and place your second tin snuggly on top. Weigh down the top pan with baking beads or something similar
- Place in the oven for around 50 minutes and then remove the top pan and parchment paper and cook for a further 10-15 minutes to allow the top to brown a little
- Remove from the oven and leave uncovered to cool. When cold, place the second tray back on top and weigh down again to press the potato flat. If the beads don't seem heavy enough use 4 cans from your larder
- Place in the fridge and leave overnight
- The next day, remove from the fridge and tip out onto a chopping board. Remove the parchment paper and cut into the size. You could cut them into squares to present as a side or as i have done, cut them into chips (chunky fries)
- Place your frying pan over a medium high heat and in small batches dry fry your pavé. Turn them frequently and carefully until they are hot and crisp and delicious. Sprinkle with a generous amount of salt
To Serve
- Serve immediately on the side of your main dish or perhaps placed upright in a small ramakin or a paper cone in a glass
Notes
- Instead of thyme you could use a variety of different flavourings depending on your preference. Try whichever dried herbs you prefer or perhaps onion powder. You could also use finely grated parmesan or even dried mushroom powder. Let your imagination roam free
- To sit the parchment paper snuggly in the pan, firstly lay the pan upside down and cut the paper so it covers the base and sides with a little to spare. Then cut on the diagonal from each corner towards the centre and tuck the paper in the pan neatly overlapping the corners