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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.
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.
- 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!
Chef Nadia’s Tip
Make sure you press them really well with the cardboard and cover them with plastic wrap or foil.
Similar Recipes
Mains
Potato Galette
Appetizers
Garlic Potato Gratin
Appetizers
Cheesy Potato Galette
Appetizers
Buffalo Potato Gratin
Common Questions
I use Maldon Sea Salt Flakes.
I get it from Imperia Caviar.
I use Peg’s Seasoned Salt.
Potato Pave
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
Instructions
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you keep these in the fridge for longer than 12 hours? Like maybe a day or two before you fry them?
Yes! you should be able to make them up to a day before you fry them.