Baked Potato(Potato Pave)
….It’s hard to imagine French cuisine without potatoes. They are such an inherent part of food today that I never imagined this staple ingredient had only been part of the French diet since the 17th Century. According to a magazine, apparently Jacques Quartier brought potatoes to France after an expedition exploring the Americas. They planted them in a garden with the intention of growing and harvesting the potato. Unfortunately the potato was not an instant hit with the French, because the potato was somewhat poisonous. They planted more potatoes and continued their research. Today it is a commonly used ingredient in Europe and the rest of the world. I’ve always wanted to make “potato pave”. You might find potato pave in French restaurants as a side dish. Potato pave is very thinly sliced potatoes cooked with cream, pressed, chilled, cut, and browned. The potatoes are soft and creamy inside and the exterior is crunchy. Making this dish is time-consuming but the result is absolutely satisfying. No matter how you make it, potatoes are familiar to us. The process is fun and it’s great having gorgeous food like this on the table. Thanks for sharing recipe @chillax.kitchen.
Servings: 6–7
Time: 2 hours plus 6 hours for pressing down to eliminate any gaps or air pockets
Ingredients:
- 4 russet potatoes, peeled and sliced thinly
- 4 tbsp butter, melted
- 1 tsp paprika
- 2 tsp parsley, minced
- sea salt to taste
- white pepper to taste
- 3 tbsp olive oil
- Caviar(this is optional)
- unsalted Echire butter(this is optional)
Cooking Instructions:
- Slice the potato thinly with a mandoline(slicer) and then into a tray.
2. Put the sliced potatoes, sea salt, white pepper, cornstarch, paprika, parsley, and melted butter into the tray.
3. Toss to coat the potatoes evenly.
4. Layer the coated potato slices in the prepared baking pan.
5. Preheat the oven to 350 F. Cover the pan with parchment paper.
6. Cook in a preheated oven about 1hr 20 minutes(1 hr–1hr 30 minutes).
7. After 1hr 20 minutes, remove the baking pan from the oven and let cool.
8. Place a weight on top of the baking pan and press down to eliminate any gaps or air pockets. Refrigerate for at least 6 hour or overnight.
9. After 6 hours, remove the potato block from the baking pan.
10. Trim all four sides and cut it into smaller rectangular pieces.
11. Heat a pan with medium high heat and add the oilve oil.
12. Place the potato cubes onto the pan and cook all six sides until golden brown.
13. Serve the potato pave with a small piece of unsalted Echire butter and a dollop of caviar on top.
14. Serve it as an appetizer.
You can also view this recipe on instagram.
