Potato Pave
A true classic. This might be one of my favorite ways to eat potatoes. All of the textures you could want packed into twenty layers of pure bliss.
Ingredients
- 1300 g Yukon gold potatoes, peeled
- 200 g heavy cream
- 113 g unsalted butter, use the stick to grease the pan and then melt the rest
- kosher salt, as needed
- black pepper, as needed
Instructions
- Preheat oven to 350°F/176°C.
- Slice potatoes thinly using a mandoline (about ⅙” thick).
- Toss the sliced potatoes with heavy cream to prevent oxidation.
- Grease an 8”x8” baking dish with butter, line the bottom with parchment cut to size and grease with butter again.
- Shingle the potatoes in the pan, about 18-20 slices per layer. Brush each layer with melted butter and season with salt & pepper.
- Repeat layering until all potatoes are used.
- Cover the pan with foil and bake for 80-90 minutes. Test for doneness using a cake tester, it should be tender with a slight bite.
- After baking, remove foil & place another piece of parchment on top. Place another 8"x8" pan on top and weigh it down with cans or something heavy to press potatoes together.
- Cool for 30 minutes, then refrigerate for at least 2 hours or overnight.
- Cut into 1" strips, then into 1 ½-2” pieces.
- Heat olive oil in a pan over medium heat. Fry pave pieces for 4 min per side until golden and crispy
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