Potato Pave Recipes

CRISPY POTATOES PAVé

Steps:

• Grease and line a 20cm loose bottom cake tin
• Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.
• Peel the potatoes then slice in a food processor on the thinnest setting.
• Layer the potatoes in the tin evenly adding the buttery stock from time to time.
• Cover with foil and cook 180 for 1 hour or until completely tender.
• Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.
• Refrigerate overnight.
• Cut into 12 pieces and place on baking paper or a silicone mat.
• Melt the butter and brush the potatoes.
• Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.

POTATO PAVE

Steps:

• Preheat oven to 350 degrees.
• Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
• Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
• Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
• Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
• To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
• Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
• Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

POTATO-PARMESAN PAVé

Steps:

• To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

POTATO PAVE

Steps:

• Thinnly slice potatoes with a mandolin.
• Place in bowl and pour heavy cream over potatoes.
• Preheat oven to 375.
• Line a baking pan with foil.
• Layer potatoes. Salt & peper and grate parmesan cheese over each layer.
• Pour remaining cream over potatoes.
• Top with a buttersheet of aluminum foil and bricks.
• Bake for one hour.
• Cool & trim edges, cut to serving size.
• Heat a saute pan with oil and saute each pave until golden brown turning once.

POTATO PAVÉ

Steps:

• Preheat oven to 350°F.
• Combine cream, thyme, salt and pepper in a large bowl. Add potatoes to cream mixture.
• Remove a small amount of potato slices from cream mixture with a slotted spoon. Place potato slices in a layer in a greased 9x13 inch baking dish. Repeat procedure until no potato slices remain; discard remaining cream mixture.
• Bake, covered, until potatoes are tender, about 50 - 60 minutes. Remove baking dish from oven and place on a rack; uncover.
• Place a piece of parchment paper on top of potatoes. Place an empty baking pan or dish of the same size, bottom side down, on top of parchment paper. Fill empty pan with cans to weigh potatoes down. Let stand for 1 hour.
• Remove pan with cans from bottom baking dish. Remove parchment paper from potatoes. Cool potatoes in baking dish for 1 hour. Cover baking dish loosely and refrigerate for at least 6 hours or up to 24 hours.
• Preheat oven to 350°F.
• Remove baking dish from refrigerator. Uncover and run a knife around sides of dish to loosen potatoes. Invert potatoes onto a cutting board. Cut potatoes lengthwise into 3 equal strips. Cut each strip crosswise into 4 equal squares. There should be 12 squares. Place squares on a parchment paper-lined rimmed baking sheet.
• Bake until potatoes are heated through, about 20 - 25 minutes.

PAVE POTATOES

Steps:

• Preheat oven to 350, rack. In enter position Spray a lof pan with Pam then line pan with parchment paper.allowing enough puerto close over potatoes once in pan. Place cream, salt and pepper in. Large bowl. Peel potatoes, trimming each to create rectangular slices.. Using mandolin set at position 1 (thin)', slice potatoes and.place in bowl with cream. Take individual slices out of bowl,shake off excess cream and lay crossways. Repeat second layer then top with about 7 pieces of the butter, two grinds each of pepper and salt. Repeat this processuntilpanis full tojustbelow the top. Fold parchment overpotatoesto seal and. Tightly wrap aluminum foil on top. Bake 1 hour 45 minutes (yes,that long). Remove from oven after baking and let sit 15 minutes. Then loosen the foil and weight the top. Do this by wrapping a rectangular piece of heavy cardboard (cut to shape of pan) in a aluminum foil. Use canned food as weights on top. Refrigerate weighted potatoes for a minimum of 8 hours and up to 48 hours. Remove from fridge and remove potatoe "brick" from parchment. Trim the brown bits from all sides. Cut in half lengthways. Then cut each half into 6 small bricks. In a large nonstick sauté pan, heat enough oil to cover bottom of pan on medium high heat. Brown bricks on both sides, remove to paper towel. Place attractively on plate,top with some parsley or chives if desired.