Ad Hoc Potato Pavé

I saw something so divine and so pretty while looking for recipes for potatoes, and what to do with them. I tried to replicate what I saw, but I failed. Don’t get me wrong, it was super yummy, but it just didn’t come out the same way as Momofuku For 2‘s potato pavé. Hers was nice and crisp and stays in perfect shape! Mine, fell apart. haha and I know the reason why, from the start. Silly me forgot to read the recipe thoroughly, and didn’t chill the pave long enough for it to stay in shape. haha so when I cut it into the pieces, it all started to fall apart. This might also be due to me not using 3 large 1kg potatoes, cause what I have are small potatoes at home. But it was still yummy! Just not very pleasing to the eye on the plate. haha But I must say, it came out of the baking tray beautifully! An awesome bright orange caramelisation. I was beaming when I lifted the baking tray up!

Learn from my mistake, prepare this a day before the party, cause it could be kept in the fridge after it’s cooled down for up to 2 days! (: Trust me, this is something that will make everyone ask for more at a dinner party. And it is really not too difficult and doesn’t take that long to prepare either!

Ad Hoc Potato Pavé Recipe (Adapted from Momofukufor2)

1/2 cup of cream

1/2 cup sour cream

course salt (1tsp) and pepper (1/2tsp)

3 large russet potatoes (I used 10 small potatoes, which might also be why it didn’t stay!)

2 cloves garlic, skin-on, lightly crushed

Minced fresh chives

Steps :

1. Preheat oven to 350 degrees. Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim your potatoes so they fit in your baking dish. Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices. Make sure the potato slices are tossed in the cream.

2. Brush a loaf pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.

3. Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.

4. Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature.

5. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.

6. To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.

7. Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.

8. Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

Absolutely yummy! (: Will try it again and follow instructions next time! hehe