Potato Pave

Potato Pave is Chef Alex’s favorite potato dish. It’s a pain because of the amount of time it takes, but the end result is always highly rewarding. It’s also French for “rectangular” potatoes. Gotta love potatoes with edge.

Ingredients:

  • 1 cup heavy cream
  • 3 lbs russet potatoes, peeled (3 1lb potatoes, if possible)
  • 2 sticks butter, softened
  • 1/2 cup canola oil
  • 4 thyme sprigs
  • 4 garlic cloves, skin-on and lightly crushed
  • 1 bunch chives, chopped
  • Coarse salt and freshly ground black pepper, to taste

What you need:

  • 10″ x 5″ x 2.75″ baking pan
  • 10″ x 24″ sheet of parchment paper
  • Piece of cardboard, slightly smaller than the top of the pan
  • Aluminum foil
  • Mandolin
  • Large bowl
  • Cast-iron skillet
  • Oven
  • Tongs
  • 2 heavy cans

How to make:

  1. Pre-heat oven to 350°F
  2. Pour cream into large bowl
  3. Season with salt and pepper
  4. Mandolin-slice the potatoes, very thin, directly into the cream
    1. This will keep them from oxidizing!
  5. Coat the inside of the baking pan with butter
  6. Line the baking pan with the sheet of parchment so that the width is perpendicular to the length of the pan
    1. The parchment paper should hang over the sides of the pan
    2. This is so that it can be folded over the top of the potatoes!
  7. Brush the parchment with butter
  8. Season with salt and pepper
  9. Trim the potatoes to form an even layer on the bottom of the pan
  10. Repeat this process, adding butter, salt, and pepper every 2 layers
  11. Layer the potatoes until 1/2″ from the top of the pan
  12. Fold the parchment over the top of the potatoes
    1. You want it to overlap!
  13. Cover with aluminum foil
  14. Place in the oven
  15. Bake until completely tender
    1. About an hour and a half
  16. Remove from oven
  17. Remove the aluminum foil
  18. Let cool for 20 minutes
  19. Cover the cardboard with aluminum foil
  20. Place the cardboard directly on top of the parchment paper still folded over the potatoes
  21. Place the heavy cans on top of the cardboard
  22. Refrigerate for at least 8 hours, or up to 1 day
  23. Remove from the refrigerator
  24. Carefully lift the potatoes out of the pan with the parchment paper
  25. Remove the parchment paper
  26. Cut the potato brick into 12 equal pieces
  27. Heat oil in cast-iron skillet on medium-high heat, until shimmering
  28. Add the thyme and garlic
  29. Swirl the oil around the pan to incorporate flavors
  30. Add the squares of potatoes to the pan, cut-side down
  31. Continue to cook evenly on all sides, until golden brown and crispy
  32. Remove from the cast-iron to a paper towel-lined pan
  33. Serve immediately with a pad of butter and chopped chives on top

IMG_0852

How to enjoy:

  • Serve with your favorite lamb or steak dish, for a more refined version of “steak and potatoes”
  • Also makes a great side for pan-sautéed scallops!
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