Potato pavé is arguably the most elegant side dish from the oven
If you're looking for a side dish that exceeds all expectations, both visually and in terms of taste, you absolutely must try potato pavé. Imagine a cross between a rich gratin and incredibly crispy fries. That's exactly what you can expect from this dish.
- 250 ml whipping cream
- 1 tsp finely chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 clove of garlic
- 1 kg of waxy potatoes
- 30 g Butter
- 40 g freshly grated Parmesan cheese
- 3–4 tablespoons clarified butter
- Pour the cream into a large bowl and season it with rosemary, salt, and pepper. Finely grate the garlic into the cream and mix everything thoroughly.
- Peel the potatoes and slice them as evenly as possible, about two millimeters thick. Immediately add the slices to the seasoned cream and mix gently so that every slice is coated.
- Preheat the oven to 180 °C (top/bottom heat).
- Line a loaf pan or small rectangular baking tin with baking paper. Leave enough paper overhanging on the sides so that you can completely cover the potatoes later.
- Carefully layer the potato slices in the dish, slightly overlapping them. Distribute small pieces of butter and a little Parmesan cheese regularly between the layers.
- Press the layers down lightly and fold the overhanging parchment paper over them. Bake the potato mixture for about 90 minutes, until the potatoes are completely soft.
- Remove the pan from the oven and weigh down the covered surface evenly, for example with a second pan and a full beverage carton. Let everything cool to room temperature first.
- Place the weighted-down mold in the refrigerator for at least eight hours or overnight.
- Using the baking paper, lift the cold potato block out of the pan. Remove the paper and first trim the edges. Then cut the block into equal-sized rectangular pieces.
- Heat the clarified butter in a large frying pan over medium-high heat. Fry the potato pieces in batches for about two minutes on each side until golden brown and crispy.
- Keep already cooked pavés warm in the oven at 150°C. Serve immediately and sprinkle with fresh rosemary and additional Parmesan cheese, if desired.
Potato Pavé: crispy layers with Parmesan and rosemary
Side dishes often play second fiddle to an elaborate main course. Here, however, the side dish effortlessly steals the show from the rest of the plate. "Pavé" comes from French and translates to paving stone. This describes the precise, rectangular shape into which the firm block of potato is cut before frying. Visually, potato pavé is strongly reminiscent of fine dining.
Achieving this perfect presentation requires patience and the right technique. A mandoline slicer is the best tool for this, ensuring even and paper-thin slices. For added flavor, toss the slices in a rich mixture of cream, freshly grated Parmesan cheese, and finely chopped rosemary. Then, carefully and tightly layer the marinated slices in a prepared dish.
Preparing potato pavé requires a little planning, but the actual steps are straightforward. After baking in the oven, the most important step for stability follows: the hot potato block must be weighted down. The pressure presses the layers firmly together and squeezes out excess air. The dish then goes into the refrigerator for several hours. Only a completely chilled block can later be cut into clean cubes without falling apart.
Fry the potato pavé cubes thoroughly on all sides until a thick, crispy crust forms. Since the potatoes are already fully cooked, this is simply about developing a richer flavor and warming through. You can serve the finished pieces with a juicy steak or roasted seasonal vegetables. They also shine as the star of a vegetarian dish.
