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.
Servings: 12
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.