Crispy Potato Pave
Crispy fried layers of compressed upscale potatoes (based on the recipe by ChefSteps)
Servings 12
Ingredients
- 6 large russet potatoes (6-7 lbs)
- 10 tbsp clarified butter (2/3 cup)
- Pinch sea salt
- 1 1/2 cups vegetable oil
Instructions
- Peel all of your potatoes and place them in a large bowl of water to keep them from browning.
- Cut potatoes lengthwise to fit the width of your loaf pan. With a mandoline or by hand, cut potatoes 1mm thin and place chips into another bowl of water.
- Once your potatoes are cut, place two large kitchen towels on your work surface. One big handful at a time, pat dry your potato slices. Transfer to a clean, dry, large bowl while you continue drying all of your potatoes.
- When your potatoes are all dry, toss with your melted clarified butter and a generous pinch of salt. Coat completely but be careful not to break your slices.
- Line a loaf pan with parchment paper so that the bottom is covered and the edge has an overhang of parchment to use as a handle. Butter or spray your pan and paper and place a layer of potatoes across the bottom (4 or 5 at a time).
- Continue layering your potato slices, 4-5 slightly overlapping pieces, trying to fill in any gaps as you go. Your pan should be almost full as you finish.
- Once your slices are all stacked, fold your overhang of parchment over the top and place another loaf pan on top. Press gently to secure the potatoes together.
- Remove loaf pan from the top and cover the first loaf pan of potatoes with tin foil. Preheat oven to 300°F and cook potatoes, covered, for 2 hours until fully cooked.
- Remove pan from oven and let cool for 15-20 minutes. Remove tin foil from top and let out remaining steam. Next, cover the top with your parchment paper overhang and fashion a cardboard piece to place on top, covered in tin foil.
- Then, place your second loaf pan back on top and add 3 heavy soup cans to weigh the potatoes down. Place in the fridge to chill overnight, up to 24 hours.
- When ready to cook, add your oil to a cast iron skillet or wok and heat over medium-high until it reaches 350°F.
- Remove your potato brick from the pan and peel off the parchment paper. Trim the sides of your pave so that it has even, square sides.
- Slice your potato pave into even bricks or squares and place on a baking sheet before frying. Keep cold.
- Fry your paves 3-4 pieces at a time, turning occasionally to brown evenly on all sides. Remove from oil with a slotted spatula and let drain on a paper towel-lined baking sheet.
- Top with a sprinkle of sea salt and serve warm.
Notes
- My recipe was adapted from the Recipe by Tim Chin of ChefSteps. Full credit to him for the amazing original recipe!
- You can use a square pan if you don't have a loaf pan - just make sure you have two matching pans that fit together.
- Cut the paves in any shapes you want!
- The ideal color when frying is medium golden brown.