Potato Pave

Potato Pave

Ingredients

3x Large Russet Potatoes
2 cups Heavy Cream
1/4 cup Butter (Room temp and cut into thin cubes)
1/4 Oil (for frying)
2 Tbs Scallion Onions/Chives (for garnish)
2 tsp Rosemary (Freshly Chopped)
2 tsp Garlic (Minced)
2 Tsp Salt
2 Tsp Pepper

Preparation

In a large mixing bowl, add the Heavy Cream, a teaspoon of salt, and a teaspoon of pepper.

Peel the potatoes and rinse.

Using a mandolin slicer, thinly slice the potatoes length wise, to get long equal slices

Place the slices into the heavy cream mixture.

Preheat oven to 350(f)

Coat a 5 x 9 bread pan with oil or nonstick spray. Then lay out a sheet of parchment paper, ensuring all sides of the pan are covered. Coat the inside of the parchment paper with oil or nonstick spray.

Shingle the potato slices in the bread pan so that the slices reach both sides of the pan width wise. (You may need to trim the potatoes to fit) Complete this step again to add a second layer.

Add a few butter pats down, scattered over top the second layer. Sprinkle a pinch of rosemary, garlic, salt and pepper over top.

Add an additional 2 layers, and add another sprinkle of rosemary, garlic, salt and pepper over top.

Repeat until you have run out of potato slices.

Pull the ends of the parchment paper over top the potato slices and lightly press on the top

Bake in oven for 1 hour and 40 minutes, or until a knife easily goes into the potatoes. Adjust baking time accordingly.

Remove from oven and set on a safe surface. Using another bread pan, place bottom side of new bread pan over top the potatoes (not removed from pan) and add a little bit of weight. To keep pan pressed down.

Let rest for 30 - 45 minutes and remove potatoes from pan. You can do this by grabbing the edges of the parchment paper and lifting from the bread pan.

Set on a cutting board and cut potatoes into even squares. (You will likely need to trim the outer sides)

Preheat oil in a frying pan over medium-high heat, ensuring oil covers the surface.

Fry each side of the potato squares for roughly 3 - 5 minutes or until sides are golden brown. Continue to rotate potato squares until all side have a nice fry to them.

Place squares on a plate and garnish with scallion onions or chives.

Finishing Touches

Place squares on a plate and garnish with scallion onions or chives.