Making potato pavé for my wife
Making potato pavé for my wife is a medium French recipe that serves 4. 350 calories per serving. Recipe by Sam Jose on YouTube.
Prep: 6 hrs 22 min | Cook: 1 hr 5 min | Total: 7 hrs 42 min
Cost: $7.55 total, $1.89 per serving
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
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
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
Slice Potatoes
Peel the potatoes and cut them into 1/4‑inch thick rounds. Pat each slice dry with paper towels.
Time: PT5M
Butter Dip
Using a spoon, dip each potato slice into the herb butter, coating both sides.
Time: PT5M
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
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
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
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
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
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes, Red potatoes
- Instead of Unsalted Butter: Clarified butter, Ghee
- Instead of Fresh Herbs: Dried thyme and rosemary (1 tsp each)
- Instead of Salt: Sea salt
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Saucepan
- Heat‑Resistant Spoon
- Bread Pan
- Oven
- Refrigerator
- Heavy Weight (cast‑iron skillet or similar)
- Deep Fryer or Large Pot
- Slotted Spoon
- Grater
- Knife
- Cutting Board
- Paper Towels
- Plate or Serving Dish
Critical Steps — Do Not Skip
- Remove milk solids from butter to prevent burning.
- Layer potatoes tightly in the bread pan.
- Refrigerate with a heavy weight for at least 6 hours.
- Deep fry at the correct oil temperature for crispness.
Chef Tips from the Video
- Yukon Gold potatoes give a creamy interior while still crisping nicely.
- Add a pinch of smoked paprika to the herb butter for a subtle smoky depth.
- Dust the fried pieces lightly with cornmeal before frying for extra crunch.
Troubleshooting
Fried bites are soggy instead of crisp.
Ensure the pavé is thoroughly chilled and pressed before cutting. Fry at a steady 350°F and avoid overcrowding the pot.
Butter burns while melting.
Melt butter over low to medium heat and skim off milk solids as soon as they appear.
Pavé falls apart when cutting after refrigeration.
Use a heavy weight during the chilling step and allow the full 6‑hour rest. Cut with a sharp knife and warm the blade briefly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Un‑fried, assembled pavé can be wrapped tightly and frozen for up to 1 month; fry from frozen.
Room temperature: Not recommended; the dish contains butter and cheese.
Make-Ahead Tips
- Prepare the butter, layer the potatoes, and refrigerate the assembled pavé a day ahead.
- The assembled but unfried pavé freezes well; fry directly from frozen when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Potato Pavé in French cuisine?
Potato Pavé is a modern reinterpretation of classic French layered potato dishes such as gratin dauphinois. While not a traditional regional specialty, it reflects French culinary techniques of layering, butter‑infusion, and precise temperature control, often served in fine dining as a refined side.
What are the traditional regional variations of potato pavé in French cuisine?
In France, similar layered potato preparations appear in the Rhône‑Alps (gratin dauphinois) and Normandy (potatoes au gratin with cream). Some chefs replace butter with duck fat or add cheese varieties like Gruyère for regional twists.
How is potato pavé traditionally served in French restaurants?
It is typically presented as a compact rectangular block, sliced into neat wedges, then finished with a brief pan‑sear or fry for a crisp exterior. It is often garnished with fresh herbs, grated cheese, and a light drizzle of clarified butter.
During which occasions or celebrations is potato pavé commonly served in French culture?
Potato pavé is popular at holiday meals such as Noël (Christmas) and Réveillon, as well as at upscale dinner parties where a sophisticated potato side complements meat or fish courses.
What authentic ingredients are essential for a traditional French potato pavé versus acceptable substitutes?
Authentic French versions rely on high‑quality butter, fresh herbs like thyme and rosemary, and a firm cheese such as Parmesan or Gruyère. Substitutes can include clarified butter or ghee, dried herbs (in smaller amounts), and Pecorino Romano if Parmesan is unavailable.
What other French dishes pair well with potato pavé?
Potato pavé pairs beautifully with classic French proteins such as coq au vin, braised short ribs, or pan‑seared salmon. A simple green salad with vinaigrette or a glass of Burgundy also complements the richness.
What are the most common mistakes to avoid when making herb butter potato pavé?
Common errors include over‑cooking the butter and burning the milk solids, layering potatoes too loosely, skipping the long refrigeration step, and frying at the wrong oil temperature. Each of these can lead to a soggy or falling‑apart pavé.
Why does this potato pavé recipe use a 6‑hour refrigeration step instead of a shorter rest?
The extended chill allows the butter‑infused potatoes to firm up and fuse, creating a cohesive block that holds together during frying. A shorter rest often results in a crumbly texture that breaks apart when cut.
Can I make herb butter potato pavé ahead of time and how should I store it?
Yes. Assemble and refrigerate the layered potatoes with a heavy weight for at least 6 hours (or overnight). Keep it covered in the fridge; you can also freeze the un‑fried block for up to a month and fry directly from frozen when needed.
What does the YouTube channel Sam Jose specialize in?
The YouTube channel Sam Jose focuses on home‑cooked comfort food, often featuring creative twists on classic dishes, step‑by‑step tutorials, and practical tips for everyday cooks.
Last updated: August 24, 2026
