Potato Pavé (Crispy Viral Layered Potato Recipe) Recipe
Potato Pavé is a crispy, layered potato dish that involves slow baking thinly sliced potatoes infused with garlic and thyme cream, then compressed and pan-fried to golden perfection. This viral recipe yields a tender interior with a crisp exterior, perfect as a gourmet side or snack.
- Prep Time: 45 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 13 hours 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Potatoes
- 5 lbs russet potatoes, peeled
Infused Cream
- 1.5 cups heavy cream
- 3 cloves garlic
- 1 tbsp dried thyme, or ½ bunch fresh thyme
- Salt, to taste
For Frying
- Neutral oil for frying (such as vegetable or canola oil)
Instructions
- Infuse the Cream: Heat the heavy cream in a saucepan over medium heat with the garlic cloves and thyme. As it starts to gently bubble, add kosher salt and stir until it reaches a light boil. Turn off the heat, cover, and let the cream steep for 30 minutes to absorb the flavors fully.
- Strain the Cream: Strain the infused cream through a fine sieve into a bowl to remove the thyme and garlic pieces, keeping the flavored cream for the potatoes.
- Prepare the Potatoes: Peel and slice the potatoes very thinly, about 1.5 mm thickness. Immediately place the slices in the infused cream to prevent browning and to let them absorb the flavors.
- Layer the Potatoes: Lightly oil a 9×3-inch loaf pan and line it with parchment paper. Begin layering the potato slices evenly inside the pan, seasoning lightly with salt after every three layers for balanced seasoning. Press the layers firmly using another loaf pan weighed down with water to compact the potatoes.
- Bake the Potato Block: Preheat the oven to 325°F (163°C). Bake the layered potatoes for about 2 hours, or until a skewer slides through easily with no resistance, indicating the potatoes are tender and set.
- Cool and Compress: Allow the baked potato block to cool, then refrigerate it overnight with weight (like several cans) on top to compress and set the pavé firmly.
- Fry to Finish: The following day, remove the potato pavé from the pan and cut into desired shapes. Heat neutral oil to 350°F (175°C) and fry the pieces until golden brown and crispy on all sides. Drain excess oil, sprinkle with salt, and serve immediately.
Notes
- Using a mandoline slicer can help achieve consistent 1.5 mm thin potato slices.
- The overnight refrigeration and compression step is crucial for the pavé to hold its shape when frying.
- You can substitute fresh thyme with dried thyme, but fresh will impart a brighter flavor.
- Be careful when frying to maintain oil temperature for even crispiness without absorbing excess oil.
- This dish can be served as a sophisticated side or appetizer, paired well with herbs and sauces like aioli.
