From the Cook

1/2

Potato Pavé

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Potato Pavé

2 tablespoons butter

⅔ cup vegetable broth

3 cloves garlicminced

1 tbsp fresh thyme

1 tsp kosher salt

½ tsp black pepper

3 pounds Yukon gold potatoes

2 tablespoons flaky sea salt

3 cups vegetable oil

2 tablespoons fresh chiveschopped

½ cup sour cream

Caviaroptional

Instructions

Visit Blog

Instructions

Preheat oven to 350 degrees F.

Wash potatoes and set aside. If you’re using golden potatoes, there’s no need to peel.

In a small saucepan, add 2 tablespoons butter over medium heat. Once melted, add in minced garlic and cook for about 30 seconds to 1 minute. Remove from heat and stir in fresh thyme, salt and pepper. Transfer to a large bowl.

Use a mandolin on the thinnest setting to slice potatoes. Place them in the bowl with the seasoned butter broth mixture and toss to combine.

Line a 9-inch by 6-inch baking dish with parchment paper, leaving some overhang on the sides. You can use butter or cooking spray on the pan before putting in the parchment to help hold it in place.

Start layering the potatoes around the bottom of the dish and continue stacking them in layers, pressing down slightly to ensure even distribution, until all potatoes are layered into the dish. Pour excess butter broth over the top and use the back of a wooden spoon to press down.

Cover with foil and place on the middle rack of preheated oven for 90 minutes. Remove and let rest for 10 minutes, or until slightly cool to the touch.

Remove foil and add a layer of parchment paper to the top of the potatoes. Top with a piece of cardboard that’s been cut to fit snugly into the baking dish/loaf pan. Loosely add the foil back to the top of the cardboard and use heavy cans or a weight to evenly press down. (Note: I use a 10-pound weight from my at-home gym.)

Refrigerate overnight, or for at least 8 hours to compress and fully set.

Remove from the refrigerator, discard foil and paper coverings. Turn out onto a cutting board. Carefully slice off any uneven edges to make a perfect rectangle. Cut into 24 perfect cubes.

In a small saucepan, heat 3 to 4 cups vegetable oil or the high-temperature oil of your choice to about 350 degrees F. Once oil is heated, use tongs or a slotted spoon to gently lower in potato cubes. Work in batches to fry the cubes for about 4 minutes each. You can flip halfway through for even cooking. (Note: If the oil doesn’t fully cover your potato cubes, you’ll want to cook for 3 to 4 minutes per side.)

Use tongs to place fried potato cubes on a paper towel-lined plate. Sprinkle with flaky sea salt while still hot. Once all of the potato cubes are fried, arrange them on a platter for serving.

Top with a small dollop of sour cream and sprinkle on fresh-chopped chives. You also can spoon on a little bit of caviar to take these even more over the top. Serve slightly warm to room temperature.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Master the Layering Technique 🛏️
Slice potatoes uniformly thin (1/8-inch) and layer them precisely with butter and broth to ensure even cooking and create those coveted crispy, golden edges while maintaining a creamy interior.
Chill Before Searing 🧊
After pressing and cooling your potato block completely (preferably overnight), refrigerate cut pieces for at least 2 hours before pan-searing to achieve maximum structural integrity and a shatteringly crisp crust.
Clarify Your Butter 🧈
Use clarified butter or a butter-oil blend for layering to prevent burning and achieve better browning during the long cooking process, as milk solids can scorch and create bitter flavors.
Season in Layers, Not at the End 🧂
Season your potato mixture at multiple stages (with the broth, between layers, and before searing) rather than just at the end to build deeper, more complex flavors throughout the entire pavé.
Top with Caviar Just Before Serving ⏰
Add caviar and fresh chives only moments before plating to preserve the caviar's delicate texture and prevent the heat from damaging its distinctive briny flavor and pearl-like appearance.