Potato Pavé
Potato Pavé, also known as 15-Hour Potatoes, is a showstopping side dish or appetizer made by layering thinly sliced Yukon gold potatoes in a seasoned butter broth, pressing overnight, and frying into crispy golden cubes. Impressive enough for a dinner party, and more approachable than it looks.
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Potato Pavé has been one of the most requested recipes since I first published it, and for good reason. It looks like something you’d order at a fine dining restaurant — and whenever I see a variation of it on a menu, I order it — but the technique is approachable if you break it down into three steps: bake, press overnight, and fry.
I’ve been developing recipes professionally since 2018, and this is the one people keep coming back to time and time again. It’s because with a little advanced planning, the result is so far beyond what the humble ingredient list suggests.
You may have seen the viral version of this recipe called 15-Hour Potatoes. My version uses a seasoned butter and vegetable broth base instead of heavy cream, which keeps the flavor bright and lets the potato shine. The overnight press is what makes all the difference. It compresses the layers into a dense, sliceable block that fries up into crispy, golden cubes with a creamy potato center.
This recipe works equally well as a holiday side dish or as the most impressive appetizer at a dinner party any time of year. If you plan ahead for the overnight press, the active time is surprisingly short.
What You Need for Potato Pavé
The ingredient list is short. The technique is where the effort lives.
- Yukon gold potatoes: Three pounds, unpeeled. Yukon golds have thin skin and a naturally buttery flavor that makes them ideal here. No need to peel.
- Butter: Two tablespoons, used to build the seasoned broth base.
- Vegetable broth: The liquid base for the butter broth that coats every layer of potato. My homemade vegetable stock adds the best depth, but any low-sodium store-bought broth works.
- Garlic: Three cloves, minced. Cooked briefly in the butter before the broth goes in.
- Fresh thyme: One tablespoon. Fresh is strongly preferred over dried here. The flavor opens up in the butter and infuses every layer.
- Kosher salt and black pepper: Seasoning for the broth. Add an extra pinch of each, as needed.
- Flaky sea salt: Sprinkled on immediately after frying while the cubes are still hot. This is a finishing detail that matters.
- Vegetable oil: Three to four cups for frying, depending on your pan size. A high smoke point oil like avocado or refined coconut oil also works well.
- Sour cream and fresh chives: For serving. The cool, creamy sour cream against the hot crispy potato is the combination that makes this dish.
Equipment note: A mandolin set to the thinnest setting is a must for slicing the potatoes. The uniform slices are what allow the layers to press and fry evenly, ensuring you see the detail of the layers that provide that wow factor.
A sharp knife and careful, consistent cutting will work if you don’t have one, but the mandolin makes prep time more approachable. And always use the guard, because I think we’ve all learned the hard way on that one.
Phase 1: Making the Butter Broth and Slicing the Potatoes
This is the fastest part of the process and sets up everything that follows.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Stir in the vegetable broth, fresh thyme, salt, and pepper. Heat until broth just begins to simmer. Turn off heat and set aside.
Wash the potatoes and slice them on the thinnest setting of a mandolin directly into a large bowl. Pour over the butter broth mixture and toss to evenly coat.
Phase 2: Layering and Baking
Preheat the oven to 350 degrees F. Line a 9-inch by 5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal. A light coat of butter or cooking spray on the pan before the parchment helps it stay in place. A 9-inch by 6-inch baking dish also works if that’s what you have.
Layer the potato slices into the pan, pressing down gently as you go to ensure even distribution. Don’t worry about achieving perfect alignment, as the pressing and frying process does the work. What matters is consistent depth throughout. Pour any remaining butter broth with the potato starch liquid over the top. Press down firmly with the back of a wooden spoon.
Cover tightly with foil and bake on the center rack for 90 minutes. Remove and let rest for 10 minutes, or until slightly cool to the touch.
Pressing overnight: Remove the foil and lay a fresh sheet of parchment directly on top of the potatoes, leaving overhang on the edges. Cut a piece of thick cardboard to fit snugly inside the pan. You can wrap this in foil, if desired. I keep a few of these pre-cut pieces on hand, so I’m ready every time I want to make this.
Place the cardboard on top of the parchment, then add weight. I use a 10-pound weight from my home gym, but heavy cans or anything that can press down firmly will work. The goal is even, consistent pressure across the entire surface.
Refrigerate for at least 8 hours, and up to 48 hours. You need to make sure it’s pressed long enough to fully chill and set for slicing without falling apart.
Phase 3: Slicing and Frying
Remove the pan from the refrigerator and discard the foil, cardboard, and parchment. Lift the compressed potato block out using the parchment overhang and turn it out onto a cutting board.
Using a sharp knife, trim any uneven edges to create a clean rectangle. Cut into 24 even pieces, roughly 8 cuts lengthwise and 3 crosswise, depending on your pan dimensions.
In a high-sided skillet or saucepan, heat 3 to 4 cups of vegetable oil to 350 degrees F. A candy or meat thermometer will help you hold the right temperature. Working in batches, gently lower the potato cubes into the oil using tongs or a slotted spoon. Fry for 3½ to 4 minutes, flipping halfway through for even browning. If the oil doesn’t fully submerge the cubes, fry 3 to 4 minutes per side.
Transfer to a paper towel-lined plate or wire rack and sprinkle immediately with flaky sea salt while still hot. Repeat with remaining cubes.
Serving and Plating
Arrange the fried potato cubes on a platter or individual plates. Top each with a small dollop of sour cream (I like to use a piping bag for a restaurant-quality finishing touch) and a pinch of freshly chopped chives. A small spoonful of caviar takes these to a truly special occasion level, though the sour cream and chives are perfect complements.
Serve slightly warm to room temperature. You can fry these in advance, then garnish for plating when you’re ready to serve. They stay crispy on the edges, even at room temperature, which makes them more approachable for special occasion entertaining.
Tips for Potato Pavé Success
- Don’t be too precious with layering. Perfectly aligned potato slices are not necessary. Even depth throughout the pan matters more than tidy rows. Just make sure the potato slices are flat and not just dumped into the pan. The press does the work.
- Cut your cardboard in advance. You’ll want it ready before the pan comes out of the oven. Measure the inside top of your loaf pan and cut accordingly. I usually wrap the cardboard in foil.
- Press for as long as you can. Eight hours is the minimum. Twelve to fourteen hours overnight is ideal. Up to 48 hours is fine and produces an even cleaner slice.
- Trim the edges before cutting. The outer edges of the pressed block are usually slightly uneven because of the round potato pieces. A few quick cuts to square it off give you clean, professional-looking cubes that fry evenly.
- Work in small frying batches. Crowding the oil drops the temperature and leads to soggy cubes rather than crispy ones. Six to 8 cubes at a time is enough, depending on the size of your skillet or saucepan.
- Make it ahead. The compressed block can stay in the refrigerator for up to 48 hours before frying, which means you can complete the first two phases the day before you plan to serve these. Then you just only have to cut and fry them for serving.
This is the recipe I turn to when I want to genuinely impress, and it never fails. Leave a star rating and let me know in the comments if you made it for a special occasion or are testing your kitchen chops on a random Tuesday night.
Potato Pavé
Ingredients
For the butter broth
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ⅔ cup vegetable broth
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the pavé
- 3 pounds Yukon gold potatoes, unpeeled
- 3 to 4 cups vegetable oil, for frying
- 2 to 3 tablespoons flaky sea salt, for finishing
For serving
- ½ cup sour cream
- 2 tablespoons fresh chives, chopped
Instructions
Make the Butter Broth & Layer Potatoes
- Make the butter broth In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 30 seconds to 1 minute until fragrant. Stir in the vegetable broth, fresh thyme, salt, and pepper. Transfer to a large bowl.
- Wash the potatoes. Using a mandolin on the thinnest setting, slice potatoes directly into the bowl with the butter broth. Toss to coat evenly.
- Preheat the oven to 350 degrees F. Line a 9-inch by 5-inch loaf pan with parchment paper, leaving overhang on the long sides. Layer the potato slices into the pan, pressing down gently as you go to ensure even depth throughout.
- Pour any remaining butter broth over the top and press down with the back of a wooden spoon. Cover tightly with foil and bake on the center rack for 90 minutes. Remove and rest for at least 10 minutes.
Press and Rest Overnight
- Remove the foil and place a fresh sheet of parchment directly on the potatoes. Cut a piece of cardboard to fit snugly inside the pan and place on top of the parchment. Cover loosely with foil, then add weight evenly across the surface. Heavy cans, a cast iron skillet, or a 10-pound weight from your home gym all work. Refrigerate for at least 8 hours, or up to 48 hours.
Cut and Fry
- Remove from the refrigerator and discard coverings. Lift the potato block out using the parchment overhang and turn out onto a cutting board. Trim any uneven edges to form a clean rectangle. Cut into 24 even cubes.
- Fry Heat 3 to 4 cups of vegetable oil in a small saucepan to 350 degrees F. Working in batches, gently lower potato cubes into the oil and fry for about 4 minutes, flipping halfway through. If oil does not fully submerge the cubes, fry 3 to 4 minutes per side. Transfer to a paper towel-lined plate and sprinkle immediately with flaky sea salt.
For Serving
- Arrange on a platter or individual plates. Sprinkle with chives and a side of sour cream, or top each cube with of sour cream and a pinch of fresh chives. Serve slightly warm to room temperature.
Notes
- Layer in a loaf pan: A 9-inch by 5-inch loaf pan is preferred for the most uniform cubes. A similar-sized baking dish works as well.
- Get a mandolin: This is strongly recommended for uniform slices. A sharp knife works but requires patience, consistency, and much more time.
- Pressing time: Eight hours minimum, up to 48 hours. Longer pressing produces a cleaner slice and more defined layers.
- Make-ahead instructions: Complete through pressing and let rest in the refrigerator up to 48 hours in advance. Fry just before serving.
- Use a neutral frying oil: Vegetable oil works well. Avocado oil or refined coconut oil are good high-heat alternatives.
Like this? Leave a comment below!
When do you use the veggie broth? I’m imagining with the butter since you later call it butter broth, but I want to be certain. Excited to try this.
Kass – It looks like that step got deleted, but I’ve updated the recipe card. You’re correct that broth gets stirred into the pot after the butter and garlic cooks.