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pavé potato chips, crispy and made of layers of potato. Placed upright in a small white bowl and presented on a modern blue plate

Pavé Potato

Discover culinary elegance with Pavé Potatoes, a gourmet side dish. Learn how to create this delectable potato masterpiece!
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Prep Time 30 minutes
Cook Time 1 hour
Press 12 hours
Total Time 13 hours 30 minutes
Course Buffet, Side
Cuisine French
Servings 10
Calories 224 kcal

Equipment

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

Nutrition

Calories: 224kcal
Keyword Pave potato, Pave potato recipe, Vegetarian, Vegetarian sides
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