Paving stones or potato pave, is a dish I’ve been wanting to make for a while. The recipe comes from Thomas Keller’s Ad Hoc cookbook, which is a great cookbook that you should have on your bookshelves!
The starch from the potatoes and cream bonded with fresh rosemary help to hold the layers together creating the “pave” look. The potatoes become fork tender and all you need to do is crispy them up in a pan to get nice and crispy. These potatoes are a perfect side to any roasted meat!
Make sure you have a loaf pan with tall sides to stack the potatoes in. Once the potatoes are done cooking, you need something to weigh down the potatoes, I used a clean brick wrapped in aluiminum foil. Also, these are basically a crispy version of scalloped potatoes. The potato pavé is fun to make especially with the presentation of all the layers crisped up! Have fun with it and add different herbs and perhaps some garlic confit!
- 1 cup heavy cream
- kosher salt and fresh black pepper
- 3 pounds russet potatoes
- 1 stick of butter
- oil for frying
- 4 tablespoons fresh rosemary, chopped
Preheat oven to 350 degrees.
Pour the cream into a large bowl and season with 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Pell the potatoes and cut a thin lengthwise slice off, so that it will rest flat on the mandoline. Lay the mandoline over the bowl and slice the potatoes lengthwise into very thing slices. You want them around 1/16th inch. Make sure the cream coats/covers them as they drop into the cream.
Brush a 10" x 5" x 3" high loaf pan with half of the softened butter. Line the pan with parchment paper, leaving at least 5 inch overhang on the two long sides. Brush parchment paper with remaining soften butter and sprinkle with salt and pepper. Trim the potato slices to form a solid even layer in the bottom of the pan. Make sure they cover the bottom and then place a few pieces of butter and sprinkle with the salt, pepper and rosemary. Continue to layer potatoes, adding the butter and seasonings after every two layers.
Once you reach the top, fold over the sides of the parchment to cover the potatoes and then cover tightly with aluminum foil. Bake the potatoes for 2 hours, or until completely tender when pierced with a knife. Put a weight on top of the potatoes and cool to room temperature. Place in refrigerator for at least 6 hours.
When ready to serve, run a knife around the sides of the pan and lift the parchment paper to remove potatoes. Trim the sides and cut into square pieces. Over medium-high heat, heat the oil in a large frying pan. Add the potatoes cut-side-down an cook until browned on all sides. Sprinkle with salt and serve.