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Potato Pave ❤️ One of my favorite ways to make potatoes!

If you loved this recipe, check out my Crispy Potato Galette!

Why You’ll Love Potato Pave

You know I LOVE potatoes in any form… but these ones are one of my faves! They are so crispy, and versatile because you can top them with pretty much anything your heart desires, or eat them as is and they will be perfect! These are perfect as an appetizer or side dish.

Potato Pave

How To Prepare Potato Pave

🥔 First, wash and peel your potatoes.

🧂 Secondly, add the cream to a bowl with seasoned salt and mandolin the potatoes into thin slices directly onto the cream.

🌟 Line a loaf tin or any oven safe dish with 2 layers of parchment paper. Make sure you have an overhang.

🧈 Then, start layering the potatoes, every 2 layers add about 1 tbsp of the cubed butter and some salt/pepper. Repeat until potatoes are gone. Then, cover them with the parchment paper.

💥 Cover in foil.

🔥 Then, bake at 350F for about 90 minutes or until very soft.

🔪 Cut a piece of cardboard to fit right on top and cover with foil or plastic wrap. Place directly onto the potatoes and flatten.

❄️ Add some cans on top and let sit in the fridge for 12 hours.

🟨 Cut into squares or any shape you want.

💛 Then, fry until golden, about 3-4 minutes per side or depends on the thickness. Be watching them real close.

🌿 Lastly, top with flaky salt, creme fraiche and chives. If you want to be extra, add caviar.

Substitutions and Variations

There aren’t many substitutions for this one… only the toppings.

  1. I topped mine with chives, flaky salt, creme fraiche, and caviar (I was feeling a little extra lol), but you can do your favorite toppings, or leave them as is!
Potato Pave

Chef Nadia’s Tip

Make sure you press them really well with the cardboard and cover them with plastic wrap or foil.

Similar Recipes

Common Questions

What flaky salt do you use?

I use Maldon Sea Salt Flakes.

Where do you get caviar?

I get it from Imperia Caviar.

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Potato Pave

By Nadia Aidi
Prep 25 minutes
Cook 1 hour 35 minutes
Fridge Time 12 hours
Total 14 hours
Servings: 10
Potato Pave ❤️ One of my favorite ways to make potatoes!

Ingredients 

  • 4 large russet potatoes, or 6 medium ones
  • 1 ¼ cup cream
  • Seasoned salt , to taste
  • 5 tbsp butter
  • Olive oil , for frying
  • Chives , to taste
  • Creme fraiche , to taste
  • Caviar, to taste, optional

Directions 

  • First, wash and peel your potatoes.
  • Secondly, add the cream to a bowl with seasoned salt and mandolin the potatoes into thin slices directly onto the cream.
  • Line a loaf tin or any oven safe dish with 2 layers of parchment paper. Make sure you have an overhang.
  • Then, start layering the potatoes, every 2 layers add about 1 tbsp of the cubed butter and some salt/pepper. Repeat until potatoes are gone. Then, cover them with the parchment paper.
  • Cover in foil.
  • Then, bake at 350F for about 90 minutes or until very soft.
  • Cut a piece of cardboard to fit right on top and cover with foil or plastic wrap. Place directly onto the potatoes and flatten.
  • Add some cans on top and let sit in the fridge for 12 hours.
  • Cut into squares or any shape you want.
  • Then, fry until golden, about 3-4 minutes per side or depends on the thickness. Be watching them real close.
  • Lastly, top with flaky salt, creme fraiche and chives. If you want to be extra, add caviar.

Video

YouTube video

Nutrition

Calories: 2186kcal, Carbohydrates: 162g, Protein: 27g, Fat: 165g, Saturated Fat: 105g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 42g, Trans Fat: 2g, Cholesterol: 487mg, Sodium: 573mg, Potassium: 3852mg, Fiber: 11g, Sugar: 14g, Vitamin A: 6131IU, Vitamin C: 50mg, Calcium: 324mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: French

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