How to Make Potato Pavé

Ingredients

• 2 kg Russet Potatoes (peeled, trimmed and sliced to ~1‑1.5 mm thickness)
• 170 g Clarified Butter (about 12 Tbsp, melted and clarified to remove milk solids)
• 5 g Kosher Salt (fine grain, evenly distributed)
• 2 L Vegetable Oil (for deep‑frying, neutral flavor, high smoke point)
• 2 Tbsp Crème Fraîche (optional garnish)
• 1 tsp Caviar (optional) (optional luxury garnish)

Instructions

1. Peel, Trim, and Slice Potatoes

   Peel the russet potatoes, trim the ends to match the width of the loaf pan (about 4¼ in), then slice uniformly to 1‑1.5 mm thickness using a mandolin or sharp knife.

   Time: PT15M

2. Soak Slices

   Place the sliced potatoes in a large bowl of cold water to prevent oxidation; let sit for 5 minutes while you finish slicing the rest.

   Time: PT5M

3. Dry Potatoes Thoroughly

   Drain the potatoes and pat dry on layers of clean kitchen towels until no surface moisture remains.

   Time: PT10M

4. Clarify Butter

   Melt butter in a saucepan, skim off the foam, and continue cooking until the milk solids settle at the bottom. Strain the clear golden liquid into a bowl.

   Time: PT5M

   Temperature: 350°F

5. Coat Potatoes with Butter and Salt

   Toss the dried potato slices in a large bowl with the clarified butter and 5 g kosher salt until evenly coated.

   Time: PT5M

6. Prepare Parchment Sling and Line Pan

   Cut a half‑sheet of parchment paper to the length of the loaf pan, fold a small crease to create a sling, spray the pan lightly with oil, and line it with the parchment.

   Time: PT5M

7. Layer the Potatoes

   Arrange the butter‑coated slices in the pan, shingling them with a slight overlap (about four slices per layer). Leave the last four whole slices for the top.

   Time: PT10M

8. Cover and Bake

   Cover the pan tightly with aluminum foil, crimp the edges, and bake in a pre‑heated oven at 300°F for 2 hours until a needle probe meets no resistance.

   Time: PT2H

   Temperature: 300°F

9. Press and Chill

   Remove the pan, place a second loaf pan on top, add a cardboard/foil weight (or a brick), and press firmly. Chill in the refrigerator for at least 8 hours (overnight).

   Time: PT8H5M

10. Unmold with Blowtorch

    Using a kitchen blowtorch, gently heat the parchment edges and the underside of the pav to release the solidified butter, then flip the parchment to lift the pav onto a cutting board.

    Time: PT5M

11. Trim and Portion

    Trim the edges to make a neat rectangle, then cut into ½‑¾ inch thick squares or rectangles (about 12 pieces).

    Time: PT5M

12. Deep‑Fry the Pav Pieces

    Heat vegetable oil in a deep‑fryer or heavy pot to 350°F. Fry the pieces, turning once, until golden brown and crisp (about 3‑4 minutes total).

    Time: PT15M

    Temperature: 350°F

13. Drain, Salt, and Serve

    Remove fried pavs onto a paper‑towel‑lined tray, sprinkle lightly with kosher salt, and serve hot with optional dollop of crème fraîche and a pinch of caviar.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes (will be less crispy), Idaho potatoes
• Instead of Clarified Butter: Ghee, High‑smoke‑point oil (e.g., avocado oil) – will change flavor
• Instead of Kosher Salt: Sea salt, Table salt (use less)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Crème Fraîche: Sour cream, Greek yogurt
• Instead of Caviar (optional): Truffle shavings, Finely chopped chives

Equipment Needed

• Mandolin Slicer
• Large Bowl or Container
• Clean Kitchen Towels
• Kitchen Scale
• Saucepan
• Basting Brush
• Parchment Paper
• Loaf Pan (8.5" × 4.5" × 2")
• Second Loaf Pan (for pressing)
• Aluminum Foil
• Brick or Heavy Weight
• Refrigerator
• Blowtorch (optional)
• Deep Fryer or Heavy‑Bottom Pot
• Thermometer (oil)
• Spider or Slotted Spoon
• Cutting Board
• Sharp Knife

Critical Steps — Do Not Skip

• Uniform slicing of potatoes (1‑1.5 mm)
• Thorough drying of potato slices
• Coating with clarified butter
• Pressing and chilling for at least 8 hours
• Using a blowtorch (or broiler) to release the pav from parchment

Chef Tips from the Video

• Russet potatoes provide the highest starch content for crispness; avoid waxy varieties.
• Clarified butter adds flavor without the milk solids that cause premature browning.
• A brick or canned goods work well as a weight; wrap in foil to keep it clean.
• If you don’t have a blowtorch, a quick 2‑minute broil under high heat will loosen the pav.

Troubleshooting

Storage

Refrigerator: Store unfried pav pieces in an airtight container for up to 3 days.

Freezer: Not recommended; freezing alters the delicate interior texture.

Room temperature: Best eaten fresh; can sit out for up to 1 hour before losing crispness.

Make-Ahead Tips

• Bake, press, and chill the layered potato block up to 2 days in advance; keep wrapped in parchment.
• Unmold and portion the pav a few hours before frying; keep refrigerated until ready.
• Fry just before serving for maximum crispness.

Frequently Asked Questions