How to Make Potato Pavé

From the creator

Potato pavé is basically a tater tot as conceived by a Michelin-starred restaurant: crispy and crunchy on the outside, creamy and tender on the inside, perfect for serving up with literally anything you can think of, whether it’s a rosy slab of prime rib, a beautifully bronzed duck breast, or something even more elegant, like a chicken-stuffed chicken crown (Poulet Farci) and a puddle of savory Chicken Demi-Glace. It consists of thinly sliced russet potatoes, salt, and clarified butter—that’s it. Layered in a loaf pan, gently baked, then chilled and pressed until the gelatinized potato starch sets and retrogrades, it’s basically a potato terrine that gets sliced into rectangles with clean edges and then deep fried. Watch Tim Chin demonstrate our method for making this classic potato dish and follow along as he dives into all the little details that will help you make this dish perfectly at home! See the recipes: Potato Pavé: https://www.chefsteps.com/activities/potato-pave Chicken Demi-Glace: https://www.chefsteps.com/activities/chicken-demi-glace Poulet Farci (Chicken-Stuffed Roast Chicken): https://www.chefsteps.com/activities/poulet-farci Equipment: Buy a Breville Joule® Oven Air Fryer Pro: https://breville.oie8.net/21W1WG Buy a Control Freak Home: https://breville.oie8.net/9goeDy Buy a flat-bottomed carbon steel wok: https://www.amazon.com/Joyce-Chen-21-9978-Classic-14-inch/dp/B002AQSWMU?tag=chefsteps02-20 Buy a blowtorch: https://www.amazon.com/gp/product/B01HV

Published 2025-01-05 · Watch on YouTube ↗
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