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1000 Layer Potatoes (Potato Pavé)
14 Std. 30 Min.Für 6Nutri-Score D€€
D
14 Std. 30 Min.
14 Std. 30 Min.1000 Layer Potatoes (Potato Pavé)
was Sie brauchen
Zutaten
Russet potatoes (washed and peeled)Obst & Gemüse1,5 kg
Wagyu beef tallow (melted)Andere200 g
Salt (to taste)Gewürze12 g
Black pepper (freshly ground)Gewürze3 g
Frying oil (for deep frying)Vorräte1 Liter
pro Portion
Nährwerte
536kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 5 g
- Fett
- 38 g
was Sie verwenden
Utensilien
Auflaufform
Gemüsehobel
Rührschüssel
Backofen
Fritteuse
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the potatoes
- Wash and peel the potatoes.
- Slice them paper-thin with a mandoline.
- Schritt 2
Coat in beef tallow
- Toss the potato slices in melted beef tallow and season with salt and pepper.
- Massage until every slice is evenly coated.
- Schritt 3
Stack in the pan
- Line a baking pan with oiled parchment paper.
- Stack the slices in tight, even layers until the pan is full.
- Cover with parchment paper.
- Schritt 4
Bake
- Bake at 150 °C (300 °F) until the potatoes are completely tender and set.
- Schritt 5
Press and chill
- Let the pavé cool, then place a weight on top.
- Refrigerate overnight so it firms up and compresses.
- Schritt 6
Cut and fry
- Cut the chilled pavé into bite-size pieces.
- Fry at 175 °C (350 °F) until golden and crispy.
- Schritt 7
Finish
- Drain on paper and finish with salt and your favorite toppings.
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