Making potato pavé for my wife

Ingredients

• 4 large Potatoes (Yukon Gold or Russet, peeled and sliced 1/4-inch thick)
• 1 cup Unsalted Butter (226 g, melted and clarified)
• 2 tablespoons Fresh Herbs (Mixed thyme and rosemary, finely chopped)
• 1 teaspoon Salt (Kosher or sea salt)
• 0.25 cup Parmesan Cheese (Freshly grated)
• 2 tablespoons Fresh Parsley (Finely chopped)

Instructions

1. Melt Butter & Clarify

   In a saucepan over medium heat, melt the unsalted butter. As it melts, skim off the milk solids that rise to the surface with a spoon and discard them, leaving clarified butter.

   Time: PT5M

2. Herb‑Infused Butter

   Add the chopped thyme and rosemary to the clarified butter and stir for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

3. Slice Potatoes

   Peel the potatoes and cut them into 1/4‑inch thick rounds. Pat each slice dry with paper towels.

   Time: PT5M

4. Butter Dip

   Using a spoon, dip each potato slice into the herb butter, coating both sides.

   Time: PT5M

5. Layer Potatoes

   Arrange the butter‑coated slices in a single, slightly overlapping layer inside the bread pan, pressing gently to form a compact block.

   Time: PT5M

6. Oven Bake

   Place the pan in a preheated oven at 350°F (180°C) and bake for 1 hour, until the potatoes are tender and the edges turn golden.

   Time: PT1H

   Temperature: 350°F

7. Refrigerate & Press

   Remove the pan, cover with plastic wrap, place a heavy skillet on top, and refrigerate for at least 6 hours (or overnight) to let the potatoes set and fuse.

   Time: PT6H

8. Deep Fry

   Heat oil in a pot to 350°F (175°C). Lift the chilled potato block, cut into bite‑size pieces, and fry for 2–3 minutes until crisp and golden. Fry in batches to avoid crowding.

   Time: PT5M

   Temperature: 350°F

9. Garnish

   Transfer fried bites to a paper‑towel‑lined plate, sprinkle with salt, grated Parmesan, and chopped parsley. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g