How to Make Potato Pavé
Recipe Overview
Overview
Potato Pavé, a stunningly layered potato dish, is a true labor of love that rewards your efforts with a delightful combination of textures. The russet potatoes, known for their high starch content, create a crispy exterior while remaining fluffy and creamy on the inside. The process begins with careful peeling and slicing, ensuring even pieces that will cook uniformly.
After soaking the sliced potatoes to prevent browning, they are coated in clarified butter and kosher salt, which enhances their flavor while preventing excessive browning during cooking. Layering the potatoes in a loaf pan is a meticulous task, but it’s essential for achieving that signature pavé look. Each layer is shingled to create a beautiful presentation, and the pressing step is crucial for ensuring the layers adhere together.
Once baked, the pavé is chilled and pressed to set its shape, making it easier to slice and fry. The frying process adds that golden-brown crispiness that contrasts beautifully with the creamy interior. The final touch of seasoning with kosher salt elevates the dish, making it a perfect side for any elegant dinner or a standout dish at a gathering.
This recipe not only showcases the versatility of potatoes but also demonstrates the beauty of simple ingredients transformed through technique. Whether served with a dollop of crème fraîche or on its own, Potato Pavé is sure to impress anyone lucky enough to enjoy it.
Recipe Details
Steps & Tips
Gather russet potatoes, butter, and salt.
Tip: Use russet potatoes for high starch and low moisture content for crispiness.
Peel the potatoes using even strokes.
Trim potatoes to fit the loaf pan for even slicing.
Soak trimmed potatoes in water to prevent oxidation.
Tip: Soak cut potatoes in water to prevent oxidation and browning.
Blot the soaked potatoes dry using towels.
Tip: Dry potatoes thoroughly to avoid excess moisture affecting cooking time.
Coat the dried potatoes with clarified butter and kosher salt.
Create a parchment sling for the loaf pan.
Tip: Use clarified butter instead of regular butter to prevent premature browning.
Shingle the potato slices in the loaf pan.
Press the layered potatoes with another loaf pan and weight down.
Tip: Cover the dish tightly while baking to trap moisture and ensure proper starch gelatinization.
Bake in an oven at 300°F for about 2 hours.
Test the baked potatoes for softness using a skewer.
Tip: Press the potato layers to ensure cohesion and prevent them from breaking apart.
Tip: Use a brick or heavy object to weigh down the potatoes while they chill.
Remove the weight and unmold the potato pavé.
Tip: Use a blowtorch or oven to apply heat for easy unmolding of the potato pavé.
Trim the edges of the unmolded pavé to make it square.
Tip: Aim for a thickness of 1/2 inch to 3/4 inch when portioning the cooked pavé.
Cut the pavé into portions of desired thickness.
Tip: Fry at 350°F for crispy texture while ensuring the inside remains creamy.
Sprinkle kosher salt over the fried potato pavé.
Heat oil to 350°F for frying.
Fry the potato portions until golden brown and crispy.
Plate the fried pavé and add desired garnishes.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Russet potatoes are ideal for this dish due to their high starch content and low moisture.
- •Soaking sliced potatoes in water prevents oxidation and browning.
- •Clarified butter is used to avoid premature browning during cooking.
- •Pressing the pavé helps the layers stick together for a cohesive slice.
