How to Make Potato Pavé

Summary by Krater

Tim Chin demonstrates how to make potato pavé, from slicing and soaking russet potatoes on a mandoline to building, baking, weighting overnight, and frying them into crispy, layered portions.

From the video

Answers: How do you make potato pavé?

• potato pavé recipe
• russet potato preparation
• mandoline slicing technique
• butter coating and layering
• overnight weighting and pressing
• frying potato pavé

Ingredients

• a little over 2 kg russet potatoes
• water
• 12 tablespoons clarified butter
• 5 g kosher salt
• crème fraîche
• hackleback caviar
• chives
• oil for frying

What it concludes

• Russet potatoes work well for potato pavé because they are high in starch and low in moisture, promoting starch gelatinization.
• Soaking cut potato slices in water prevents oxidation caused by polyphenol oxidase.
• Coating potato slices with clarified butter rather than melted butter prevents premature browning from milk solids.
• Baking the potato pavé covered in foil traps moisture to gelatinize the starches.
• Weighting the pavé overnight in the refrigerator ensures proper cohesion and sets its shape.
• Frying potato pavé pre-portioned strips at 350 degrees Fahrenheit yields a crispy exterior and creamy interior with distinct layers.