Crispy Potato Pavé
The perfect meat companion for your holiday table.
Rich, deeply savory, and undeniably elegant, potato pavé is a stunning upgrade from traditional mashed potatoes. Thin layers of potatoes are baked low and slow, pressed overnight, and then seared until crisp and golden. The result is a tender, creamy interior with irresistibly crunchy edges. It pairs beautifully with roasted turkey, prime rib, glazed ham, or any holiday centerpiece.
Crispy Potato Pavé
Yield: 4–6 servings
Ingredients
3 ½ pounds potatoes (Idaho or Yukon Gold)
½ cup olive oil, duck fat, or beef fat
Seasoned salt and freshly ground black pepper
Olive oil, as needed (for finishing)
Method
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Preheat oven to 250°F.
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Line a small casserole dish or terrine pan with parchment paper, leaving 4–6 inches of overhang on all sides.
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Peel the potatoes. Slice on the thinnest setting of a mandoline or food processor.
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Toss potatoes gently with the fat, seasoned salt, and black pepper until evenly coated.
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Layer the potatoes in the prepared dish, pressing down so the layers are tight and even.
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Cover tightly with foil and bake for 3 hours, or until the potatoes are completely tender.
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Remove from oven and let rest at room temperature for 5 minutes.
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Place a piece of cardboard or a sheet pan on top of the potatoes and weigh it down with cans or other heavy tins. Refrigerate overnight to set.
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Once fully chilled, remove from the dish and cut into 12 rectangular pieces.
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Heat a nonstick pan over medium heat with a little olive oil. Sear each piece until golden brown and crisp on all sides.
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Season with a final pinch of salt and pepper and serve warm.
Enjoy.
