This potato sounds French. It is. But don’t run.
Potato pavé is thinly sliced potatoes layered with cream and herbs, pressed overnight, then cut into bricks and fried until crispy. Crunchy outside. Velvety inside. Yes, it takes time. Yes, it’s worth it.
Serves 6-8 as side.
Step-by-Step Instructions
Prep
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper (overhang on sides).
Peel potatoes. Slice paper-thin (use a mandoline, 1/16 inch).
Make Cream Mixture
Mix cream, garlic, thyme, salt, and pepper in a bowl.
Layer
Layer potatoes in the loaf pan, brushing/drizzling cream mixture every few layers.
Press down firmly after every few layers. Fill to the top.
Bake and Press
Cover with parchment. Weigh down with another loaf pan or foil-wrapped bricks.
Bake for 1.5-2 hours until potatoes are tender and edges are brown.
Cool completely. Refrigerate overnight (still weighted).
Slice and Fry
Remove potato block from pan. Slice into 1-inch thick rectangles.
Heat ¼ inch oil in a skillet over medium-high heat.
Fry each brick until golden and crispy on both sides (2-3 minutes per side).
Serve
Drain on paper towels. Sprinkle with salt. Serve immediately.
Summary
Prep Time: 30 minutes | Bake Time: 2 hours | Chill Time: Overnight | Fry Time: 10 minutes | Total Time: ~13 hours (mostly hands-off)
Yield: 6-8 servings
Difficulty: Medium (needs planning)
Storage Notes
Make Ahead Hero:
Baked and pressed potato pavé keeps in the fridge for 4 days before frying. Fry when ready to serve.
Freeze Sliced:
Freeze unbaked slices on a tray. Bake from frozen at 350°F for 25 minutes.
Reheat Leftover Fried Pavé:
Oven at 375°F for 5-7 minutes (not microwave—soggy).
Pro Tip:
- Don’t skip the overnight press. That weight is what gives pavé its dense, layered structure.
