Potato Pave

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INGREDIENTS

3lb/1.3kg Yukon Gold potatoes, peeled

200g (3/4c) heavy cream 1 stick butter, melted + extra for greasing pan

Salt & black pepper to taste

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Slice potatoes thinly using a mandoline (about ⅙” thick).

3. Toss sliced potatoes with heavy cream to prevent oxidation.

4. Grease 8x8 baking dish with butter, line the bottom with parchment cut to size, & grease with butter again.

5. Shingle potatoes in the pan, about 18-20 slices per layer. Brush each layer with melted butter, & season with salt & pepper.

6. Repeat layering until all potatoes are used.

7. Cover with foil & bake for 80-90 min. Test for doneness using a cake tester—it should be tender with a slight bite.

8. After baking, remove foil & place another piece of parchment on top. Place an 8x8 pan on top & weigh down with cans to press potatoes together.

9. Cool for 30 min, then refrigerate for at least 2 hours or overnight.

10. To serve, cut into strips, then into 1.5-2” pieces.

11. Heat olive oil in a pan over medium heat. Fry pave pieces for 4 min per side until golden and crispy