Potato Pavé

60 mins
Serves 3
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Directions

  1. 1Melt butter in a small pot.
  2. 2Melt butter in a small pot.
  3. 3Melt butter in a small pot.
  4. 4Separate the milk solids with a spoon and add garlic, thyme and rosemary.
  5. 5Separate the milk solids with a spoon and add garlic, thyme and rosemary.
  6. 6Separate the milk solids with a spoon and add garlic, thyme and rosemary.
  7. 7Let it chill aside.
  8. 8Let it chill aside.
  9. 9Let it chill aside.
  10. 10Prepare the potatoes. Peel and slice them.
  11. 11Prepare the potatoes. Peel and slice them.
  12. 12Prepare the potatoes. Peel and slice them.
  13. 13Brush a bread tin with butter and line it with parchment paper.
  14. 14Brush a bread tin with butter and line it with parchment paper.
  15. 15Brush a bread tin with butter and line it with parchment paper.
  16. 16Strain the butter mixture and season with salt.
  17. 17Strain the butter mixture and season with salt.
  18. 18Strain the butter mixture and season with salt.
  19. 19Cover each potato slice in the butter and stack in the tin.
  20. 20Cover each potato slice in the butter and stack in the tin.
  21. 21Cover each potato slice in the butter and stack in the tin.
  22. 22Bake for an hour.
  23. 23Bake for an hour.
  24. 24Bake for an hour.
  25. 25Put some weight on the potatoes and refrigerate overnight.
  26. 26Put some weight on the potatoes and refrigerate overnight.
  27. 27Put some weight on the potatoes and refrigerate overnight.
  28. 28Take out the potatoes, cut off the edges and cut the rest into little rectangles.
  29. 29Take out the potatoes, cut off the edges and cut the rest into little rectangles.
  30. 30Take out the potatoes, cut off the edges and cut the rest into little rectangles.
  31. 31Deep fry until golden brown and crispy.
  32. 32Deep fry until golden brown and crispy.
  33. 33Deep fry until golden brown and crispy.
  34. 34Make a dill and creme fraiche mixture. Use it to top the potatoes. Finish with caviar.
  35. 35Make a dill and creme fraiche mixture. Use it to top the potatoes. Finish with caviar.
  36. 36Make a dill and creme fraiche mixture. Use it to top the potatoes. Finish with caviar.

Ingredients

  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 1 milk solids
  • 1 milk solids
  • 1 milk solids
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 handful thyme
  • 1 handful thyme
  • 1 handful thyme
  • 1 handful rosemary
  • 1 handful rosemary
  • 1 handful rosemary
  • 4 potatoes
  • 4 potatoes
  • 4 potatoes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 small bowl creme fraiche
  • 1 small bowl creme fraiche
  • 1 small bowl creme fraiche
  • 1 small tin caviar
  • 1 small tin caviar
  • 1 small tin caviar

Equipment

small potspoonknifemandoline slicerbread tinparchment paperovenstrainerbowlpaper towelssmall bowlplate