Potato Pave Recipe (Crispy Layered Potatoes)
Potato pave (from the French pavé, “paving stone”) is paper-thin potato slices layered with butter, baked into a block, pressed and chilled until firm, then cut into thick slices and seared until crisp. This recipe uses 3 lb of Yukon Gold potatoes in a 9×5 loaf pan and makes 8 servings of about 280 calories each. Most of the time is hands-off chilling, so it works best made a day ahead.
Quick answer
Slice 3 lb peeled Yukon Golds very thin, toss with 10 tbsp melted butter, salt, pepper and thyme, and layer tightly in a parchment-lined loaf pan. Bake covered at 375°F for about 1 hour, weigh it down and chill at least 4 hours. Slice and sear in hot oil 3 to 4 minutes per side.
Potato Pave
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Potato Pave Ingredients
- 3 lb (1.36 kg) Yukon Gold potatoes, peeled
- 10 tbsp (140 g) unsalted butter, melted
- 2 tsp salt
- 1/2 tsp black pepper
- 2 sprigs fresh thyme, leaves picked
- 2 tbsp neutral oil, for searing
How to Make Potato Pave
- Heat the oven to 375°F. Line a 9×5-inch loaf pan with parchment, leaving an overhang on the long sides.
- Slice the potatoes about 1/16 to 1/8 inch thick, ideally on a mandoline so every slice is even.
- Toss the slices in a large bowl with the melted butter, salt, pepper and thyme until every slice is coated.
- Layer the slices tightly in the pan, overlapping them and pressing down every few layers to remove air pockets.
- Cover tightly with foil and bake about 1 hour, until a knife slides through the center with no resistance.
- Set a second loaf pan or a foil-wrapped weight on top. Cool for up to 2 hours, then refrigerate, still weighted, for at least 4 hours or overnight until completely firm.
- Lift the block out with the parchment, trim the edges if you like, and cut it into 8 thick slices.
- Heat the oil in a nonstick or cast-iron skillet over medium-high heat. Sear the slices 3 to 4 minutes per side until deep golden and crisp, and serve hot.
Nutrition Facts
Per serving (1 of 8) (estimated)
- Calories: 280
- Total fat: 18 g
- Saturated fat: 9 g
- Cholesterol: 40 mg
- Sodium: 610 mg
- Carbohydrates: 27 g
- Fiber: 4 g
- Sugar: 2 g
- Protein: 3 g
Estimated from USDA FoodData Central (SR Legacy) values for the ingredients above, counting all of the butter and searing oil. Thyme is not included. Actual values vary with brands.
What Is Potato Pave?
Potato pave is a restaurant-style side related to pommes Anna: dozens of thin potato layers bound by butter and the potatoes’ own starch. Baking cooks the layers through, pressing and chilling fuse them into a solid block, and searing the cut sides gives each slice a crisp, golden crust with a soft, layered middle.
Why Pressing and Chilling Matter
Thin, evenly cut slices release surface starch that glues the layers together as they bake. Weighing the hot block down squeezes out air and packs the layers tight, and a long chill firms the butter and starch so the block slices cleanly. Cut it warm, or after a short chill, and the layers slide apart in the pan.
| Raw potato, per 100 g | Water | Carbohydrate | Calories |
|---|---|---|---|
| White, flesh and skin, such as Yukon Gold (FDC 170028) | 81.6 g | 15.7 g | 69 |
| Russet, flesh and skin (FDC 170027) | 78.6 g | 18.1 g | 79 |
Tips for Clean, Crispy Layers
- Use a mandoline. Hand-cut slices vary in thickness, so some layers stay firm while others turn to mush.
- Press as you layer. Push down every few layers so there are no gaps.
- Check the center before chilling. A knife should slide through the middle easily; undercooked layers will not bond.
- Chill fully. At least 4 hours, ideally overnight, under weight.
- Sear in a hot pan and leave the slices alone until a crust forms, then turn once.
What to Serve With Potato Pave
Serve it with roast chicken, steak or oven fried chicken thighs. A spoonful of sour cream or a herb sauce adds freshness, and a green salad balances the butter. For another potato side, try our crispy hash browns.
Potato Pave Make-Ahead and Storage
Bake and chill the block up to a day ahead, then slice and sear just before serving. Cool the baked pave and refrigerate it within 2 hours. Wrapped tightly, the chilled block and any seared leftovers keep 3 to 4 days in the fridge, the window FoodSafety.gov gives for most cooked leftovers. Re-crisp leftover slices in a hot skillet or oven; the microwave makes them soft.
Frequently Asked Questions
Can I make potato pave without a mandoline?
Yes, with a very sharp knife or the slicing disc of a food processor. Aim for slices no thicker than 1/8 inch and keep them as even as possible.
Why does potato pave need to be weighted?
The weight presses the layers together and pushes out trapped air, so the chilled block holds a clean slice instead of falling apart.
How long should potato pave chill?
At least 4 hours, and overnight is best. The block has to be cold and firm all the way through to slice and sear cleanly.
Can I add cheese or garlic between the layers?
Yes. A light sprinkle of grated cheese or minced garlic between some layers adds flavor. Keep it light so the layers still bond, and note that it changes the nutrition values.
Can I use russet potatoes?
Yes. Russets are starchier and bond well but can be a little more fragile when seared. Yukon Golds hold their shape best.
Sources
Featured photo: Pexels
