Directions
- 1Combine cream with thyme and garlic, place over medium heat
- 2Once cream is beginning to bubble add 1 tbsp kosher salt
- 3Continue to stir until the cream comes to a boil
- 4Turn off heat and cover. Let steep for 30 minutes
- 5Strain cream into a bowl
- 6Peel and slice potatoes to 1.5 mm thickness, place into cream so that they don't oxidize
- 7Brush a 9x3 loaf pan with oil. Line with parchment paper
- 8Layer potatoes evenly, seasoning with salt after every 3 layers
- 9Press the top of the potatoes with another loaf pan filled with water
- 10Bake at 325°F for 2 hours. Check doneness with a skewer. There should be no resistance.
- 11Chill overnight weighted by multiple cans
- 12The next day cut the pave into your desired shape
- 13Fry pave at 350°F until golden brown and crispy. Season with salt
Ingredients
- 5 lbs russet potatoes
- 1.5 cups heavy cream
- 3 cloves garlic
- 0.5 bunch thyme
- 1 Tbsp kosher salt
- 0 neutral oil
Equipment
knifecutting boardbowlmeasuring cupsaucepanspatulastrainerloaf panparchment papersecond loaf pancanscutting boardwokdeep fryerskimmer
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