Potato Pavé

TIME15 hours MAKES12 servings PORTION
0.5x 1x 2x 3x

INGREDIENTS

  • 1.5kg medium starch yellow-flesh potatoes (e.g., Yukon gold in North America, maris piper in the UK, or sebago if in Australia)
  • 200g melted duck fat1
  • 1L vegetable oil
  • 1 tbsp salt

STEPS

  1. Preheat the oven to 150ºC.

  2. Grease a 9 inch loaf tin, and line it with two pieces of parchment paper — one horizontal, and one vertical, with overhang to allow you to lift the potato terrine out when done. In a separate bowl, add the melted fat and season with salt.

  3. Peel and thinly slice the potatoes using a mandolin, to about 3mm thick. As you slice them, add them to the bowl with the fat.

  4. One by one, place the sliced potatoes in the loaf tin, making even layers (shake off excess fat as you go). Occasionally, press down on the layers to ensure there is no air and everything is tightly packed.

  5. Once you reach the top, fold the overhand over the top of the potatoes (you can place another sheet of parchment paper on top), and bake for 2-3 hours until the potatoes are tender.

  6. After removing the terrine from the oven, open the top piece of parchment to allow steam to escape for 10-15 minutes. Then, lower the parchment again, and place 3 heavy cans equally on top of the terrine to weigh the potatoes down (you can also use another loaf tin filled with cans or beans). Place in the fridge overnight, up to 12 hours2.

  7. When ready to fry, remove the terrine from the fridge. Run a knife around the edge of the terrine to loosen the parchment paper, then invert the pan to remove the terrine. Discard the parchment paper, and cut the terrine in half lengthwise, followed by 6 equal cuts crosswise, resulting in 12 slices.

  8. Heat the oil in a suacepan to 190ºC, and fry for 2-3 minutes per side until golden and crispy3. Move to a paper towel lined plate to drain, sprinkle with salt, and serve.

NOTES

  1. This can be substituted for goose fat, beef tallow, heavy cream, or butter. You can also roast or confit a head of garlic and add this to butter to make a confit garlic butter. ↩︎
  2. After 12 hours, you can remove the weights and leave the terrine in the fridge for up to 3 days. ↩︎
  3. You can also shallow fry the slices if you wish. ↩︎

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